How to Slice Brisket

How to slice brisket: The equipment you need, and the directions to follow, to put the final touches on your smoked brisket masterpiece.

5 Steps For Smoking & Grilling Brats

View our step-by-step guide for how to cook brats, how long to cook them for, at what temperatures, and how to smoke, season, and braise the best bratwurst.

How to Smoke Pork Butt for Pulled Pork

Learn how to smoke pork shoulder for the best pulled pork. This cut is laced with so much flavor when cooked low and slow, giving it incredibly tender texture and succulent flavor.

BBQ: How to Make a Bacon Weave with Matt Crawford

HOW TO MAKE THE BEST SMOKED BEEF BRISKET

We’ll show you how to trim, season and BBQ your full packer for epic flavor and ultimate tenderness. Master your backyard BBQ with a Traeger take on a full packer competition brisket.

Techniques & Tips: How to Dry Brine with Chad Ward

How To Make Bacon Roses

Steer clear of boring and take your love to the next level this Valentine’s Day. Nothing says I love you like a smokin’ bouquet of wood-fired roses. There’s no need for delivery this Valentine’s Day. This is the best gift and a meal for any boyfriend, girlfriend, wife or husband. Check out how easy it is to make this tasty and savory bouquet with our step-by-step guide.

How To Spatchcock a Chicken

Spatchcock is the method of removing the poultry backbone so that it lays flat so that it will cook evenly. Traeger grilling it allows the flavorful smoke to penetrate every inch of the meat and help it retain moisture and tenderness.

Brisket Fat Side Up Or Down?

A long debated BBQ topic is whether to cook brisket fat-side up or down. Read about why we recommend cooking the king of beef fat-side down.

Techniques & Tips: Doneness of Steak by Feel with Timothy Hollingsworth

Techniques & Tips: De-seeding a Pepper with Sammy Moniz

The #1 Tip for Grilling the Perfect Pork Loin

Here’s how to grill the perfect pork loin. Our BBQ expert, Chad Ward will help you create delicious BBQ pork loin. The key to perfectly tender pork loin is only cooking it to 145 degrees F.

HOW TO CARVE A TRI TIP

Learn how to correctly slice tri tip by first identifying the two different grain directions and then slicing against those grains for maximum tenderness.

Knife Skills: Sharpening with Ty Hess

Wild Game: Field Knife Essentials with Chad Belding

Knife Skills: How to French a Bone-in Prime Rib with Matt Crawford

There are few dishes more impressive than a beautiful French roast. But while it may look really difficult, Matt “Sasquatch” Crawford is here to show you that’s actually pretty easy.

Grilled Lobster with Dennis Prescott

Cocktails: Smoked Ice with John Dudley

Learn how to make smoked ice with our quick guide on how to bring wood-fired smoked flavor to your cocktails. Infusing smoking flavor into your Traeger Cocktails has never been easier.

Baking: Making a Decorative Pie Crust with Mandy Tanner

Baking: Making Traeger Whipped Cream with Mandy Tanner

Baked Buffalo Chicken Dip with Dan Patrick & The Danettes

How to Make Smoky Grilled Pineapple Cocktail Syrup

Traeger Pro Team member and mixologist Jeffrey Morgenthaler grills pineapple low and slow on the Traeger to add a whole new dimension to his drinks. Try his recipe for a Smoked Pineapple Hotel Nacional cocktail.

BBQ: Building a BBQ Competition Box with Chad Ward

Winning World Competition Ribs

We have put together tips from the BBQ pros on how to create the best competition ribs in the business. Here’s what BBQ competition judges judge ribs on from Traeger Pro, Chad Ward. Competition style ribs are judged on appearance, tenderness, and taste.

Steps for Winning World Competition Brisket

Competition BBQ champion Chad Ward shares tips for creating competition brisket to enter in a BBQ competition. The key to competition brisket is the quality of beef, brisket marbling, and brisket flavor.