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Traeger Wood Pellet Grills
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  1. In a large pot, combine liquid and dry ingredients, forming jerky brine mixture.
  2. Cut roast AGAINST the grain into 1/2" strips, placing into brine mix for 3-1/2 hours in refrigerator.
  3. After brining, remove meat.
  4. Start Traeger on"high" for 10 minutes.
  5. Place meat on grids and switch to "smoke" for 5 hours, turning meat every 1-1/2 hours.
  6. Remove, cool and refrigerate.
Ingredients
1 - 5 lb. sirloin or chuck roast 2 qt. water
1/2 c. Traeger BBQ Sauce 2 T. black pepper
1/2 c. white sugar 1 tsp. garlic salt
1 tsp. pickling spice

Recommended pellets: Mesquite or Maple

To achieve real grilling greatness, check out our cookbooks boasting over 150 savory recipes.

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