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Combine the chopped rosemary, shallots, garlic, coriander, bourbon, apple ale, canola oil, and salt and pepper in a large zip lock bag.
Cut the collar into 2 inch slabs, let it marinade overnight in the fridge.
When ready to cook, start the Traeger on smoke with the lid open until the fire is established (4-5 minutes). Increase the temperature to 450F and preheat, lid closed, for 10 to 15 minutes.
Place the collar on the grill until you get some good grill marks, about 5-6 minutes. Turn the temperature down to 325F; pour remaining marinade onto meat, and cook for 20 to 25 more minutes. Cook medium to medium well, being careful to not overcook. The internal meat temperature should be 160F.