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

It’s a scientific fact that adding bacon makes everything more delicious. And there’s no better way to add bacon than wrapping an entire cut of meat it.

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

Dry brining might sound complicated, but it really just means salting your meat to add flavor and draw out moisture. Poultry is perfect for dry brining.

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 bacon roses.

How and When to Wrap Brisket

Wrap brisket for a shorter cooking time and more tender meat. Learn the right temperature for wrapping, why it works, and what wrapping to use.

HOW TO MAKE THE BEST PULLED PORK

Slow smoke a pork butt for tender, flavorful pulled pork from the grill. These pork butts are rubbed, smoked and spritzed on the Traeger then wrapped till they reach fall-off-the-bone perfection.

Techniques & Tips: How to Wet Brine with Chad Ward

When it comes to creating a wet brine, the flavor options are endless. This video, gives you the basics of how to properly prepare and season your brine.

BBQ: Wrapping a Brisket with Chad Ward

Wrapping your brisket is a crucial part of the cooking process. Here, are two different ways to wrap your brisket – butcher paper, and aluminum foil.

Techniques & Tips: How to Take Better Food Photos with Dennis Prescott

Whether you’re an aspiring photographer or just want some extra likes on your social media posts, following a few fundamentals will help get you there.

How to Make the Best Pork Belly Burnt Ends

Learn how to make amazing pork belly burnt ends on your Traeger grill with our easy how-to guide. Featuring tips and tricks from Traeger Pro Team Member Matt Pittman, you’ll master this BBQ delicacy and keep coming back to his recipe time and time again.

Kids In The Kitchen: Grilling With Your Family

See four tasty grilling recipes with age-appropriate tasks for kids age 3 to 13+. These foolproof recipes will make family time more fun and teach kids key skills.

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.

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

The best way to check the doneness of your steaks is with a thermometer, but if you’re in a pinch you can do it by touch. Here is how it’s done.

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

Whether you want your bell pepper cut for scooping hummus, sliced thin for stir-fry, or diced up for Denver omelets, Sammy Moniz is here to show you how.

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.

Knife Skills: Sharpening with Ty Hess

Not only are sharp knives easier to work with, but they’re also much safer, too. Keep your knives sharp and safe with this tutorial from Ty Hess.

Wild Game: Field Knife Essentials with Chad Belding

Ever wanted to know more about the kinds of knives the pros use for wild game? Here is a general overview of the types of knives we find most useful.

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.

There’s no need to be afraid of recipes that call for julienned carrots. Amanda Haas shows you her secret to quickly and easily julienning carrots.

Knife Skills: Prepping Fresh Herbs Like a Chef with Timothy Hollingsworth

Proper preparation is key to getting the most out of your fresh herbs. In this video Tim Hollingsworth offers an overview of handling fresh herbs.

Grilled Lobster with Dennis Prescott

There’s nothing wrong with simply boiling lobster, but cooking it on your Traeger grill takes it to a new level of deliciousness with wood-fired flavor.

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

Take your pie presentation to the next level with some help from Mandy Tanner. Here she’ll start by showing you how to do a simple lattice crust.

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.

BBQ: Building a BBQ Competition Box with Chad Ward

When it comes to competition BBQ, flavor may be king, but presentation still matters. Chad Ward is here to teach you how to make a competition box.

How To Start A BBQ Competition Team

Here’s what you need to know about getting into the BBQ circuit. Check out these tips from a BBQ Pro on becoming a BBQ judge & entering your BBQ. Chad Ward, competitive BBQ champ gives tips for starting a competition BBQ team.