traeger recipes

Smoked Pork Shoulder is a classic summertime BBQ recipe. Come check out my tried and true method for making Traeger Smoked Pulled Pork along with my 9 pro tips for the best smoked pork – I’m including my favorite pork shoulder brine and pulled pork rub.

The Best Smoked Pork Shoulder

Water

Kosher Salt

Brown Sugar

Peppercorn

Apple Cider

Worcestershire Sauce

Apple Cider Vinegar

Pork roast

-1/2 cup Pork Rub

In container large enough to fit the pork...

In container large enough to fit the pork shoulder covered with the brine, combine the hot water,  salt, brown sugar, and peppercorn.

Stir the ingredients until completely dissolved.

Add the cold apple cider, cold water, Worcestershire...

Add the cold apple cider, cold water, Worcestershire sauce, and apple cider vinegar. Stir until combined.

Let sit at room temperature and trim any...

Let sit at room temperature and trim any excessive fat from the outside of the pork shoulder. Discard the excess fat.

Score the pork by cutting a 4 line...

Score the pork by cutting a 4 line by 4 line tic tac toe pattern on both sides of the pork.

Place the pork in the brine, cover, and...

Place the pork in the brine, cover, and refrigerate for 24 hours.

Remove the pork from the brine.

Discard the brine and rinse the pork all...

Discard the brine and rinse the pork all over with cool water. Pat dry.

Place the pork shoulder on a large baking...

Place the pork shoulder on a large baking sheet and pat dry with paper towel.

Rub the pork rub all over the meat...

Rub the pork rub all over the meat on all sides, using more if needed to evenly cover the meat, or if you prefer more.

Place the pork on the baking sheet in...

Place the pork on the baking sheet in the refrigerator and let chill for 2 hours or up to overnight.

Prepare your smoker to a low heat setting.

On our Traeger, we use the "smoke" setting...

On our Traeger, we use the "smoke" setting (around 150-160 degrees F) and we either use Oak, Hickory, Apple,  or a blend of pellets for our wood.

Transfer the pork to the smoker.

Insert the probe of a digital meat thermometer...

Insert the probe of a digital meat thermometer that is safe for BBQing into the thickest part of the meat - make sure to avoid large fat deposits and the bone as they will cook hotter than surrounding meat and give false high readings on the thermometer.

Smoke on 150-160 degrees F for 4 hours.

After 4 hours, Increase the temperature to 250...

After 4 hours, Increase the temperature to 250 degrees F and continue to cook until the the meat thermometer registers 210-215 degrees F. Approximately 4 - 6 hours

When the pork has reached 210-215, remove from...

When the pork has reached 210-215, remove from the smoker and transfer to a clean baking sheet.

Power down the smoker according to manufacturer instructions.

Allow the pork to cool for 30 -...

Allow the pork to cool for 30 - 60 minutes, or until cool enough to handle.

Shred with two large forks or a pair...

Shred with two large forks or a pair of shredder claws.

The Traeger smoker does all the work to make these ribs so tender they practically fall off the bone. The dry rub gives the ribs a delicious crusty bark and you don&#x27;t even need any sauce. They are really that good. Choose chuck ribs or plate ribs for the best results as they have more meat on them.

Traeger Smoked Beef Ribs

beef ribs (about 3 pounds)

Barbecue dry rub

apple cider vinegar

soy sauce

tabasco sauce

Preheat the Traeger to 250°F

Turn the ribs over so the bony side...

Turn the ribs over so the bony side is up and peel off the membrane. This is the thick tissue that covers the back of the ribs. Use a butter knife to get under the membrane and loosen it. Once you get it lifted, use a paper towel to hold onto it and pull it off. Sometimes it pulls right off in one piece. 

Generously coat both sides and all edges of...

Generously coat both sides and all edges of the ribs with the rub. Let the ribs sit for 10 to 20 minutes to let the rub settle into the meat. You could also let the ribs sit in the fridge overnight with the rub – it will act as a dry brine and tenderize the meat further. 

Place the ribs in the pre-heated smoker and...

Place the ribs in the pre-heated smoker and cook for 5 to 8 hours. During the last 2 hours, spritz the ribs with the vinegar solution every 30 minutes or so.

Check for doneness with a fork or skewer....

Check for doneness with a fork or skewer. They will be easy to pierce with a fork and easy to pull the meat off the bone. If you have a meat thermometer, the ribs should be between 200°F and 205°F. 

Remove the ribs from the smoker and cover...

Remove the ribs from the smoker and cover with butcher paper or aluminum foil for 10 to 20 minutes before serving. 

https://mediavine-res.cloudinary.com/video/upload/kpfqsiecztwfyhea8hfa.mp4

These Traeger smoked beef ribs are so tender they practically fall off the bone. The dry rub gives the ribs a delicious crusty bark and you don't need any sauce. They are really that good.

Fire up the Traeger for a batch of these smoked baked beans; a delicious and savory side dish.

Smoked Baked Beans

onion

bacon-

- 28 oz cans baked beans

jalapeño - diced

brown sugar

mustard

ketchup

Tbsp. minced garlic

salt

pepper

Preheat your smoker to 350 degrees F.

Cook six slices of bacon, drain and set...

Cook six slices of bacon, drain and set aside to cool.

Dice the onion and jalapeño set aside.

Add the baked beans to a large cast-iron...

Add the baked beans to a large cast-iron skillet or dutch oven.

Add in the diced onion, jalapeño, brown sugar,...

Add in the diced onion, jalapeño, brown sugar, mustard, ketchup, and minced garlic. Crumble the bacon and add, then stir to combine.

Place the cast-iron skillet or dutch oven with...

Place the cast-iron skillet or dutch oven with the beans onto the smoker and cook for 60 minutes, stirring occasionally.

Remove and serve immediately.

Smoked trout fillets dry brined overnight then gently seasoned and slow smoked to perfection.These can be smoked on a gas grill like a Weber, a pellet grill like a Traeger or Pit Boss, or even an electric Masterbuilt smoker.

Easy Smoked Trout Fillets

4-6 oz Trout Fillets (skin on)

Cups Dark brown sugar

Salt

Tbsp Fresh black pepper

Tbsp Smoked Paprika

Tbsp Chili Powder

½ Tbsp Garlic Powder

½ Tbsp Onion Powder

½ Tbsp Black Pepper

½ Tsp Cayenne Pepper (optional

Rinse the trout fillets under cold running water.

Place them on your cutting board and pat very dry with paper towels

Once dry, run your fingers along the trout checking for any bones that were not removed previously.

If you feel any, remove them with some tweezers and discard.

Rinse and Dry the Trout

Mix the brine mixture ingredients together well and place some in the bottom of the baking dish.

Place the trout fillets on top of the mixture, skin side UP, then spread more of the brine mixture over the fillets, trying to cover every exposed surface of the fish.

Continue to layer your fillets like this, depending on how much fish you have, packing the brine mixture around them, and then cover the whole dish tightly with plastic wrap or a lid.

Place the baking dish in the refrigerator for 6-12 hours overnight.

Dry Brine the Trout Overnight

After the trout is finished brining, take the fillets out of the brining liquid and rinse them off really well under cold running water.

Pat dry with paper towels, and place them on a wire rack on top of a baking sheet to air dry.

Keep them on the wire rack for about 1-2 hours while you start to get your grill or smoker ready.

You can optionally season them lightly with the Salt Free BBQ Rub for Brined Fish if you want extra savory flavor.

Rinse and Dry the Brined Salmon

Light or turn on your smoker, grill or pellet grill and set up the temperature to 225°F. If using a grill, only light a small amount of charcoal or light a single burner on one side for indirect cooking

Brush the grill grates with oil to keep the trout from sticking. Ideally use a grill mat.

Add your wood chunks directly to the firebox of a smoker, or use chips in a smoker box, or pellets in a tube smoker or pellet grill.

Once smoke is being produced and the grill or smoker is at 225°F, put your trout on the cool side of the grill with the skin side DOWN.

Set up your Grill or Smoker

Smoke the trout for about 2 hours until the internal temperature reaches 145°F using an instant read thermometer.

Remove the smoked trout from the smoker and serve immediately.

Smoking the Trout

Shepherd's Pie using slow-smoked beef brisket and topped with homemade mashed potatoes.

Brisket Shepherd's Pie

brisket flat 4lbs

Tablespoons Killer Hogs TX Rub

mushrooms

garlic

tomato paste

beef consume

Guinness beer

Worcestershire sauce

thyme

brown gravy (from packet – follow package directions)

potatoes

cheddar cheese shredded

Parmesan cheese

Parsley

Prepare pellet grill for indirect cooking at 250°F using pecan pellets for fuel and smoke. You can cook this recipe on any pit just use the recommend cooking temperature.

Trim sinew and excess fat from brisket flat and season heavily with Killer Hogs TX Rub.

Place brisket flat on pit and cook until the outer surface develops a mahogany/dark color.

Cube the brisket into bite size portions and place in a large aluminum pan. To the pan add chopped onion, garlic, sliced mushrooms, tomato paste, thyme, beef consume, Guiness beer, and Worcestershire sauce. Cover the pan with foil and place back on pit.

Check the brisket bites after 2 hours for softness. When you can squeeze them and they almost fall apart, they’re done.

Remove the pan from the pit and carefully separate the brisket chunks from the drippings in the pan. Discard any pieces of thyme stems at this point.

Combine the brisket drippings with the brown gravy (just mix a brown gravy packet with water and heat until it starts to thicken). Pour this gravy mixture over the brisket chunks and gently fold so everything is covered.

Spoon the brisket chunks into a large cast iron skillet and top with mashed potatoes.

Add the parmesan and shredded cheddar to the top, garnish with a little chopped parsley, and place back on the pit. At this point I crank the heat up to 350°F.

Once the cheese has melted and the top has started to brown it’s done. Carefully remove from the grill and serve.

https://www.youtube.com/watch?v=nleOHmKCl0o

Shepherd's Pie using Smoked Beef Brisket cooked on the Grill in Cast Iron 
 
#brisket #shepherdpie #howtobbqright
 
Smoked Brisket Shepherd's Pie

WHAT MALCOM USED IN THIS RECIPE:
- Red Handle 5" Curved Trimming Knife https://bit.ly/H2QKnife5
- Killer Hogs TX Brisket Rub http://bit.ly/TXBrisket   
- Red Handle 10" Chef's Knife https://bit.ly/H2QKnife10
 
Brisket Shepherds Pie Recipe
- 1 brisket flat 4lbs or larger
- 2 Tablespoons Killer Hogs TX Rub
- 1 yellow onion chopped
- 1 pint sliced mushrooms
- 1 head of fresh garlic chopped
- 2 Tablespoons tomato paste
- 1 can beef consume
- 1 can Guinness beer
- 2 Tablespoons Worcestershire sauce
- 5-6 sprigs fresh thyme
- 1 cup brown gravy (from packet - follow package directions)
- 24oz mashed potatoes
- 1 cup Irish mild cheddar cheese shredded
- 1/4 cup grated Parmesan cheese
- Finely chopped Parsley for garnish

Directions:
1. Prepare pellet grill for indirect cooking at 250°F using pecan pellets for fuel and smoke.  You can cook this recipe on any pit just use the recommend cooking temperature.
2. Trim sinew and excess fat from brisket flat and season heavily with Killer Hogs TX Rub.
3. Place brisket flat on pit and cook until the outer surface develops a mahogany/dark color. 
4. Cube the brisket into bite size portions and place in a large aluminum pan.  To the pan add chopped onion, garlic, sliced mushrooms, tomato paste, thyme, beef consume, Guiness beer, and Worcestershire sauce.  Cover the pan with foil and place back on pit.
5. Check the brisket bites after 2 hours for softness.  When you can squeeze them and they almost fall apart, they’re done.
6. Remove the pan from the pit and carefully  separate the brisket chunks from the drippings in the pan. Discard any pieces of thyme stems at this point.  
7. Combine the brisket drippings with the brown gravy (just mix a brown gravy packet with water and heat until it starts to thicken).  Pour this gravy mixture over the brisket chunks and gently fold so everything is covered. 
8. Spoon the brisket chunks into a large cast iron skillet and top with mashed potatoes.
9. Add the parmesan and shredded cheddar to the top, garnish with a little chopped parsley,  and place back on the pit.  At this point I crank the heat up to 350°F. 
10. Once the cheese has melted and the top has started to brown it’s done. Carefully remove from the grill and serve.

Connect With Malcom Reed: 
http://howtobbqright.com/
Facebook - https://www.facebook.com/HowToBBQRight/
Twitter - https://twitter.com/howtobbqright
Instagram - https://www.instagram.com/howtobbqright/
TikTok - https://www.tiktok.com/@howtobbqright/

Malcom's Podcast - http://howtobbqright.com/howtobbqright-podcast/ 
 
For Malcom's BBQ Supplies visit - https://h2qshop.com/

Smoked Brisket Shepherd's Pie

Learn everything you need to know about how to make smoked green beans!We smoke our green beans low and slow in a cast iron skillet with lots of butter and seasoning for a delicious side dish.Whether you are using a Traeger, Camp Chef, or Pit Boss pellet grill, an electric smoker like a Masterbuilt, or just a Weber propane grill, we’ve got you covered. 

Easy Smoked Green Beans

1.5 lbs Fresh Green Beans

Tbsp Olive Oil (regular, not extra virgin)

Tbsp Three LIttle Pigs BBQ Rub (or your favorite BBQ seasoning)

Tbsp Salted Butter

Lemon

Preheat

Light or turn on your smoker, grill or pellet grill and set up the temperature to 225°F. If using a grill, only light a medium amount of charcoal or light one or two burners on one side for indirect cooking

Wood

Set up the Grill or Smoker

Wash

Give the green beans a good wash in a colander under cold running water and then dry them off with some paper towels on a cutting board.

Trim

Line the green beans all up by one end, about one handful at a time, and cut the tips of each green bean off with a good carving knife.

Repeat

Then line them up by the other ends and repeat on the other side.  Continue doing this until all the ends are cut off of each green bean.

Wash and Trim the Green Beans

Drizzle

Spread the trimmed green beans out in the cast iron pan and drizzle with the olive oil.

Season

Next sprinkle on some Three Little Pigs (or your favorite BBQ rub) and then toss with tongs to coat all the green beans in the oil and seasoning.

Butter

Cut the salted butter into small cubes and evenly distribute the butter on top of the seasoned green beans so that it can melt over them as they cook.

Season the Green Beans

Smoke

Once your grill or smoker is up to 225°F and making smoke, place the cast iron skillet inside.  Place it on the opposite side of the heat if using a grill so it is cooking indirectly.  Close the lid.

Rotate

Rotate and toss the green beans occasionally with tongs to cook evenly.

Finish

Smoke the green beans for roughly 45-60 minutes or until tender but not mushy.

Smoke the Green Beans

Remove

When the green beans appear done, remove the cast iron skillet from the grill or smoker.

Optionally drizzle with some fresh squeezed lemon juice.

Top 6 traeger recipes recipes from across the web

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Top Tags

The Best Smoked Pork Shoulder

Traeger Smoked Beef Ribs

Smoked Baked Beans

Easy Smoked Trout Fillets

Brisket Shepherd's Pie

Easy Smoked Green Beans

Top 6 traeger recipes recipes from across the web

The most viewed traeger recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

The Best Smoked Pork Shoulder

Traeger Smoked Beef Ribs

Smoked Baked Beans

Easy Smoked Trout Fillets

Brisket Shepherd's Pie

Easy Smoked Green Beans

The most viewed traeger recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine