Category: Recipes

SMOKED PULLED PORK

It’s easy to see why this recipe makes Traeger’s Top 10. This perfectly pulled pork can be served any way you like.

Ingredients:

• 1 (6-9 lb) whole bone-in pork shoulder
• 2 cups apple cider vinegar

Preparation

When ready to cook, set the temperature to 250℉ and preheat, lid closed for 15 minutes.

While the Traeger comes to temperature, trim excess fat off pork butt. Generously season with Traeger Big Game Rub on all sides.

Put pork butt directly on the grill grate and cook until the internal temperature reaches 160℉, about 3-5 hours. Remove the pork butt from the grill.

On a large baking sheet, stack 4 large pieces of aluminum foil on top of each other, ensuring they are wide enough to wrap the pork butt entirely on all sides. If not, overlap the foil pieces to create a wider base.

Place the pork butt in the center on the foil, then bring up the sides of the foil a little bit before pouring the apple cider on top of the pork butt. Wrap the foil tightly around the pork, ensuring the cider does not escape.

Place the foil-wrapped pork butt back on the grill and cook until the internal temperature reaches 204℉, in the thickest part of the

meat, about 3-4 hours longer depending on the size of the pork butt.

Remove from the grill. Allow the pork to rest for 45 minutes in the foil packet. Remove the foil and pour off any excess liquid into a fat separator.

Place the pork in a dish large enough to pull the meat, removing and discarding the bone and any excess fat. Add separated liquid back to pork and season to taste with additional Big Game Rub.

Serve alone, in your favorite recipes, or on sandwiches. Refrigerate leftover pork in a covered container for up to 4 days. Enjoy!

TRAEGER BBQ BRISKET

Topping the Top 10 list is Traeger’s BBQ Brisket. Smoked low n’ slow to tender perfection.

Ingredients:

• 1 (12-14 lb) whole packer brisket

Preparation

Coat meat liberally with Traeger Beef Rub. When seasoned, wrap brisket in plastic wrap. Let the wrapped meat sit 12 to 24 hours in the refrigerator.

When ready to cook, set the Traeger to 225℉ and preheat, lid closed for 15 minutes.

Place meat fat side down on the grill grate and cook for 6 hours or until internal temperature reaches 160℉. Remove brisket from the grill and wrap in foil.

Place foiled brisket back on grill and cook until it reaches a finished internal temperature of 204℉ this should take an additional 3-4 hours.

Remove from grill and allow to rest in the foil for at least 30 minutes. Slice. Enjoy!

BBQ SMOKE BURGERS

Smoke. Beef. Fire. You don’t need much more to create a burger worthy of repeating.

Ingredients:

• 2 lb ground beef
• cheddar cheese, sliced
• 1/2 red onion
• heirloom tomato
• iceberg lettuce
• buns
• salt & pepper

Preparation

Divide the meat into four equal 8 oz portions. Wet your hands with cold water and form each portion into a patty about 4 inches in diameter and 3/4-inch thick. Try not to overwork the meat.

Season both sides with salt and pepper.

When ready to cook, start the Traeger according to grill instructions. Set the temperature to 450 degrees F (set to 500 degrees if using a WiFIRE-enabled grill) and preheat, lid closed, for 10 to 15 minutes.

Arrange the hamburgers directly on the grill grate. Cook for 6 minutes then flip patties. Turn grill down to 195 degrees and Set to Super Smoke if using a WiFIRE-enabled grill.

Cook patties for an additional 7 minutes or until a thermometer inserted into the center of the burger registers 160 degrees F.

The last few minutes of cooking, add cheese to burgers and place buns on grill to toast. Serve with your favorite toppings and homemade ketchup. Enjoy!

BABY BACK RIBS

On the Traeger Top 10 Recipes, this easy 3-2-1 ribs recipe takes all the confusion out of making ribs without sacrificing any flavor.

Ingredients:

• 2 racks baby back pork ribs 
• 1/3 cup yellow mustard 
• 1/2 cup divided apple juice 
• 1 tbsp Worcestershire sauce
• 1/2 cup dark brown sugar
• 1 cup Traeger ‘que sauce
• 1/3 cup warmed honey
• to taste, Traeger port and poultry rub

Preparation

If your butcher has not already done so, remove the thin silverskin membrane from the bone-side of the ribs by working the tip of a butter knife or a screwdriver underneath the membrane over a middle bone. Use paper towels to get a firm grip, then tear the membrane off.

In a small bowl, combine the mustard, 1/4 cup of apple juice (reserve the rest), and the Worcestershire sauce. Spread the mixture thinly on both sides of the ribs and season with Traeger Pork and Poultry Rub.

When ready to cook, start the Traeger according to grill instructions. Set the temperature to the Smoke setting, and preheat, lid closed for 10-15 minutes.

Smoke the ribs, meat-side up for 3 hours.

Transfer the ribs to a rimmed baking sheet and increase the grill temperature to 225 degrees F.

Tear off four long sheets of heavy-duty aluminum foil. Top with a rack of ribs and pull up the sides to keep the liquid enclosed.

Sprinkle half the brown sugar on the rack, then top with half the honey and half of the remaining apple juice. Use a bit more apple juice if you want more tender ribs.

Lay another piece of foil on top and tightly crimp the edges so there is no leakage. Repeat with the remaining rack of ribs.

Return the foiled ribs to the grill and cook for an additional two hours.