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This recipe is our foolproof, go-to method for cooking the perfect brisket. A combination of low and slow cooking, plus a long braise in its own beefy juices makes this brisket a blue-ribbon winner.

Smoked Midnight Brisket

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This is chili, Traeger-style. All the classic chili components cook to savory perfection in a Dutch oven on the grill. Leave the chili on the grill to smoke if desired, then load up with your favorite toppings and dig in!

Smoked Chili Con Carne

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Give burnt ends an east Asian twist by cooking tender chunks of smoked pork belly in an aromatic barbecue sauce featuring ginger, garlic, and sesame oil plus two Korean pantry staples: gochujang (fermented hot pepper paste) and gochugaru (red chili pepper flakes). Once those ingredients are procured (check an Asian market if your supermarket doesn’t carry them), the sauce takes less than 30 minutes to make. (That said, you can save some time by substituting a good quality store-bought Korean barbecue sauce instead.) Serve the caramelized and sticky bites on their own as an appetizer, in tacos, on pizza, or in lettuce leaves with warm rice and kimchi for a fun make-your-own-wrap meal.

Korean-Inspired Pork Belly Burnt Ends

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Matt Pittman keeps this brisket simple but shares all the secrets to its success here. In Texas, brisket is mainly seasoned with salt and black pepper, but most BBQ joints in the Lone Star State will add a little something else, like Lowry’s, too. Matt goes with a liberal coating of his Holy Cow BBQ Rub followed by a light sprinkling of his Holy Gospel BBQ Rub. Other great options are Traeger Beef Rub or Prime Rib Rub. No matter what you season it with, if you follow Matt's advice, you'll wind up with slices of some damn fine brisket.

Texas-Style Brisket

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This drink is a hole-in-one. Sweet tea, freshly squeezed lemon juice, and smoked simple syrup come together to make one smokin' refreshing drink.

Smoked Arnold Palmer

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Find out why Matt Pittman calls these giant beef ribs “the best bite in barbecue, end of story.” Though you can find these dinosaur-sized beef plate racks in just about any supermarket in Texas,  folks living in other parts of the country may need to buy them mail order or ask their butcher to special order them. (If so, ask for a 123A rib.) While short ribs can come from this cut, you want these monster ribs to be long, at least 8 inches and up to a foot in length. When it comes to flavoring them, Texas barbecue seasoning is mainly salt and pepper, but Matt likes the added garlic in his Holy Cow BBQ Rub. Alternatively, you can use a mix of Traeger Coffee Rub and Traeger Beef Rub, a favorite combo from Traeger's Chad Ward.

Texas-Style Monster Beef Ribs

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Matt Pittman’s method for smoking pork butt includes all the details that make the difference, from how to create a killer bark to the best ways to gauge tenderness. His method for adding even more flavor during shredding is easy yet genius. Don’t skip it.

Matt Pittman’s Pulled Pork

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A spicy homemade chili paste brings the heat to this classic cut of steak and a 45-minute smoke sesh infuses pure wood-fired flavor.

Smoked Chili Rib-Eye Steaks

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You’ve got to try this specialty cut from a full rib-eye roast. The cap portion of a rib-eye features exquisite marbling that results in a tender steak that melts in your mouth like butter.

Reverse Seared Rib-Eye Caps

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Brisket to ribs, find your favorite Traeger smoking recipes.

SMOKED RECIPES

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Try these smoking recipes on your pellet grill. Traeger wood-pellet grills are known for their ability to use smoke to create amazing meals. Get inspired.

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Smoking Recipes for Pellet Grills | Traeger Grills

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