Start stretching your forearms and get to flipping!

MENU

STEAK “BURGERS”
(on page 26 of our From Pulled Pork to Peach Pie cookbook)

PELLETS: Any | PREP TIME: Less than 5 min | COOK TIME: About 10 min. | SERVES: 4

THINGS YOU'LL NEED
4 cube steaks (see above), each about 5 ounces and 1/2-inch thick
Traeger Prime Rib Rub or your favorite seasoning(s)
4 Kaiser rolls, for serving (buttered and grilled, if desired)
Sliced ripe tomatoes, onions, pickles, lettuce, etc., for serving Bottled steak sauce, for serving

1. Season the cube steaks with the Traeger Prime Rib Rub. Pat gently with your fingertips.
2. When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 450 degrees F (High) and preheat, lid closed, for 10 to 15 minutes.
3. Grill the steaks, turning once with a spatula, 5 to 6 minutes per side, or until cooked to your liking. Serve on the rolls with your favorite condiments.

GRILLED REUBEN BURGER
(on page 23 of our From Pulled Pork to Peach Pie cookbook)

PELLETS: Oak | PREP TIME: 10 min. | COOK TIME: 45 min. | SERVES: 3 to 4

THINGS YOU'LL NEED
2 pounds ground chuck
1/2 pound thinly sliced corned beef, chopped into bits
4 1-ounce slices Swiss cheese
Traeger Prime Rib Rub
4 good quality hamburger buns or Kaiser rolls, sliced and buttered
1/2 cup Thousand Island dressing
1 cup sauerkraut, well drained
Dill pickle spears for serving

1. Form the ground chuck into 8 equal balls, and then into patties. Top four patties with some of the corned beef. Top with the remaining patties, and press and pinch the edges carefully to seal in the filling. Reshape the burgers if necessary so they are of an even thickness. Just before grilling, season the patties with Traeger Prime Rib Rub. 2. When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes).
3. Arrange the burgers on the grill grate and smoke for 30 minutes. Increase the temperature to 300 degrees F and continue to cook until the internal temperature of the burgers reaches 165 degrees F, about 30 minutes. (Put the temperature probe into the burgers from the side, not the top, for an accurate reading.)
4. Arrange the buttered bun halves on the grill (try to keep “mates” together) the last 10 minutes of grilling, and toast the buns. Meanwhile, top each burger with a slice of Swiss cheese. Let the cheese melt.
5. To serve, spread the cut sides of the toasted buns with Thousand Island dressing. Put a burger on the bottom half of each bun, and top with sauerkraut. Serve immediately with dill pickle spears.

CARAMELIZED ONIONS
(on page 98 of our From Pulled Pork to Peach Pie cookbook)

PELLETS: Apple, Maple or Cherry | PREP TIME: 10 min. | COOK TIME: About 2 to 2 1/2 hours | SERVES: Makes about 2 1/2 cups

THINGS YOU'LL NEED
4 to 5 pounds of large sweet onions, peeled
6 tbsps. butter (3/4 stick), melted
2 tsps. sugar
Salt and freshly ground black pepper
Balsamic vinegar to taste (optional)

1. Slice the onions in half lengthwise through the stem. Lay each onion half flat on a cutting board and cut into 1/4-inch slices. (Alternatively, you can use the slicing disk on your food processor or a mandoline, if you own one.).
2. Transfer to a heatproof pot, like an enameled Dutch oven. Pour the butter over the onions and season with the sugar and salt and pepper. Stir well with a wooden spoon. (Leave the lid off so the excess moisture can evaporate. Otherwise, you will steam the onions and they won’t develop that rich, sweet flavor.)
3. When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 300 degrees F and preheat, lid closed, for 10 to 15 minutes.
4. Place the pot on the grill grate and cook the onions for 2 to 2-1/2 hours, stirring every 30 minutes, until they are very tender and golden brown. Flavor with a restrained pour of balsamic vinegar, if desired. Serve immediately, or let cool and store in the refrigerator in a covered container.

SWEET POTATO FRIES
(in our new kids' cookbook - From Tots to Teens - Recipes Kids Love SOON to be released!)

PELLETS: Pecan | SERVES: 4 | PREP TIME: 10 min. | COOK TIME: About 30 min.

THINGS YOU’LL NEED
3 sweet potatoes
3 tablespoons vegetable oil
2 teaspoons cornstarch
1 tablespoon Traeger Pork and Poultry Shake, or your favorite rub, or more as needed

1. Put a wire cooling grid in a rimmed baking sheet and set aside.
2. Peel the potatoes with a vegetable peeler. Slice the ends off the potatoes, then cut the potatoes in half lengthwise. Lay each half cut side down and slice into wedges. (Or slice each potato into lengthwise slices, and cut each slice into fries that are about 1/2-inch per side.)
3. Put the fries into a large resealable plastic bag and add the oil. Make sure each fry gets coated with oil. Then add the Traeger Pork and Poultry Shake and the cornstarch and toss the potatoes until they’re evenly coated. Arrange the fries in a single layer on the cooling grid.
4. When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to High to 400 degrees F and preheat, lid closed, for 10 to 15 minutes.
5. Put the baking sheet with the fries directly on the grill grate and bake the fries until they are cooked through and nicely browned, 25 to 30 minutes, depending on their thickness.
6. Use a spatula to transfer the fries to a serving bowl or plate.

TANDOORI CHICKEN BURGERS WITH CUCUMBER SAUCE
(on page 45 of our From Pulled Pork to Peach Pie cookbook)

PELLETS: Apple | PREP TIME: 20 min. | COOK TIME: 1 hour | Serves: 4

THINGS YOU'LL NEED
1/4 cup plain yogurt, preferably the thicker Greek style, or sour cream
2 tbsps. mayonnaise
2 tbsps. finely diced cucumber
2 tsps. fresh lemon juice
1/2 tsp. ground cumin
1/2 tsp. salt
1/8 tsp. cayenne pepper, or more to taste
For the chicken burgers:
1-1/2 pounds ground chicken, well chilled
1/4 cup plain yogurt, preferably the thicker Greek style, or sour cream
1 scallion (green onion), white and green parts minced
1 tbsp. minced fresh cilantro or parsley
2 tsps. minced fresh ginger
1-1/2 tsps. garam masala
1-1/2 tsps. salt
1 tsp. freshly ground black pepper
1/8 tsp. cayenne pepper, or more to taste
Pita breads, leaf lettuce, and sliced onions and tomatoes, for serving

1. Make the sauce: Combine the yogurt, mayonnaise, cucumber, lemon juice, cumin, salt and cayenne in a small mixing bowl and whisk to mix. Cover and refrigerate until serving time.
2. Line a rimless baking sheet with cooking parchment or oiled foil.
3. Make the burgers: Put the chicken in a medium mixing bowl. Add the yogurt, scallion, cilantro, ginger, garam masala, salt, and pepper. Form your hand into a claw and mix lightly but thoroughly. The mixture will be rather wet and loose. Wet your hands with cold water and form four equal-sized patties directly on the cooking parchment or foil. (If not cooking right away, cover and refrigerate.)
4. When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes)
5. Carefully slide or lift the parchment paper with the burgers onto the grill grate. (The meat will not come in direct contact with the grill grate.) Smoke for 30 minutes. Increase the temperature to 325 degrees F and cook the burgers until the internal temperature is 165 degrees F, about 30 minutes more.
6. Remove the burgers from the parchment paper and serve with pita breads, lettuce, onions, tomato, and the sauce.

SMOKED COLESLAW

PELLETS: Hickory | PREP TIME: 5 min. | COOK TIME: 30 min. | SERVES: 6

THINGS YOU'LL NEED
3/4 cup mayonnaise (for the dressing)
1/2 cup sour cream (for the dressing)
Juice from one lemon, about 1/4 cup (for the dressing)
2 tablespoons Dijon-style mustard (for the dressing)
1 to 2 tablespoons sugar (for the dressing)
1 to 2 tablespoons prepared horseradish (for the dressing)
Salt and pepper to taste (for the dressing)
8 to 10 cups finely shredded cabbage (for the slaw)
1/3 cup diced red onion (for the slaw)
1 large carrot, grated (for the slaw)
1 red or green bell pepper, seeded and finely diced (for the slaw)
Smoked paprika or regular paprika (for the slaw)

1. Combine the ingredients for the dressing in a small mixing bowl, cover, and refrigerate. Put the cabbage in a metal kitchen colander or spread it out on a rimmed baking sheet.
2. When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Smoke the cabbage for 30 minutes.
3. Transfer to a large mixing bowl. Add the dressing and stir to coat the cabbage. Taste for seasoning, adding more sugar, horseradish, or salt and pepper as needed. Dust the top lightly with paprika. Refrigerate until serving time.

MILKSHAKES

Nothing goes better with burgers than A SHAKE. Dana from danamadeit.com shows how you can put together a milkshake bar so guests can easily create their own milkshakes. Simple and delicious!

We know that there aren't very many things worse than having flies and other obnoxious bugs flying into your house while you're working on your Traeger creations. One of the best tools that you can have in your back pocket (or backdoor) is a Bug Off Instant Screen Door. The screen door is extremely easy to put up (it uses a suspension rod) and the magnets down the middle of the door allow you to walk in out, hands-free while leaving the pesky bugs outside.

 Now go enjoy some ground meats! Thank goodness for burgers!!

You can find this sweet fix in our From Pulled Pork to Peach Pie cookbook.

GRILLED BANANA SPLIT

PREP TIME: 10 min.
COOK TIME: 10 to 12 min.
SERVES: 4
PELLETS: Cherry

INGREDIENTS:
4 ripe but still firm bananas, unpeeled, split lengthwise
Granulated sugar
Your favorite ice cream (you could even make your own Maple Bacon Ice Cream)
Jarred chocolate, butterscotch, pineapple, or strawberry ice cream toppings
Chopped nuts
Sweetened whipped cream (Reddi-Wip® or homemade)
4 maraschino cherries

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 450 degrees F (High) and preheat, lid closed, for 10 to 15 minutes. Dip a stiff brass-bristled grill brush in water and brush the grill grate thoroughly before grilling the bananas. (You don't want any residual grill gunk on the bananas.)

Sprinkle the cut sides of the bananas lightly with sugar.

Lay the bananas, cut-side down, on the grill grate.

Grill for 10 to 12 minutes. Transfer to a cutting board and let cool slightly.

Peel the bananas. Cut each banana piece in half crosswise.

For each serving, arrange 4 pieces of banana in a serving bowl. Top with 2 scoops (or more!) of ice cream and a decadent drizzle of one or more of the ice cream toppings. Top with a lush mound of whipped cream. Sprinkle with nuts, if desired, and finish with a maraschino cherry. Serve immediately, cause this beauty is going to melt.

Carolina Style BBQ features delicious vinegar based mops and sauces (oh, and it's kinda spicy too!). There is no tomato sauce, no molasses, no honey. The star is the meat, the sauce is just a beautiful little flavor enhancer. A fair word of caution, the vinegar sauce and coleslaw are a bit puckery as well as spicy, so if you’ll be feeding children or heat-averse palates, substitute your favorite barbecue sauce for the vinegar sauce and make a more conventional mayonnaise-based slaw. We are converted from Memphis style to Carolina style, Traeger Nation. Come join us, it tastes so so good.

PULLED PORK WITH CAROLINA COLESLAW (from the Traeger on a Budget Cookbook)

PREP TIME: 20 min. plus 8 hours for marinating the pork
COOK TIME: 8 to 10 hours
SERVES: 6 to 8
RECOMMENDED PELLETS: Hickory or Apple

INGREDIENTS FOR THE PORK:
• 1 bone-in Boston butt (6 to 7 pounds)
• Traeger Pork and Poultry Rub, or your favorite barbecue rub
• 1 cup apple cider vinegar
• 1 cup beer or apple juice
• 2 tablespoons fresh lemon juice
• 1 tablespoon Worcestershire sauce
• 1 teaspoon hot red pepper flakes
• Sliced buns for serving
FOR THE SAUCE AND SLAW:
• 2 cups apple cider vinegar
• 1-1/2 cups water
• 1/2 cup ketchup
• 1/4 cup brown sugar, or more to taste
• 5 teaspoons salt
• 2 to 4 teaspoons hot red pepper flakes (more or less to taste)
• 1 teaspoon freshly ground black pepper
• 1 teaspoon freshly ground white pepper
• 1/2 large cabbage, cored and shredded

PREPARATION:

Lightly wet your hands, and sprinkle them with the rub. Then massage the rub into your meat. Wrap the pork in plastic wrap and refrigerate for 8 hours.

Make the mop sauce: In a nonreactive bowl, combine the 1 cup of apple cider vinegar, beer, lemon juice, Worcestershire sauce, and hot red pepper flakes. Reserve.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Remove the plastic from the pork butt and place the meat directly on the grill grate. Smoke for 3 hours, mopping with the mop sauce every hour after the first hour.

Increase the temperature to 250 degrees F and continue to roast the pork until the internal temperature is 160 degrees, about 3 more hours, mopping each hour.

Wrap the pork butt in foil and continue to cook until the internal temperature is 190 degrees.

Wrap the pork (still in the foil) in heavy bath towels and place in an insulated cooler for an hour. (Our fur friend thinks it smells just fine)

In the meantime, make the vinegar sauce: In a mixing bowl, combine the apple cider vinegar, water, ketchup, brown sugar, salt, hot red pepper flakes, black pepper, and white pepper and stir until the salt and sugar crystals have dissolved. Taste for seasoning, adding more sugar or hot red pepper flakes as needed. Let sit for an hour for the flavors to develop.

In a mixing bowl, combine the shredded cabbage with about 1 cup of the vinegar sauce. We also added in about 1/4 cup diced red onion and a few shredded carrots.

Separate the still-warm pork into chunks, discarding the bone and any nasty bits or fat or gristle. Pull the pork into shreds and put them in a roasting pan (disposable is fine). Moisten the meat with any juices that accumulated in the foil as well as a little of the vinegar sauce.

Serve the meat on the buns with the slaw and serve the extra vinegar sauce on the side. Enjoy!

5 SPICE BEEF SHORT RIBS

Prep Time: Overnight - allowing the ribs to dry brine
Cook Time: 4 hours
Serves: 4 to 6
Recommended Pellets: Cherry

INGREDIENTS:
3 to 4 pounds beef short ribs, bone-in

For the rub:
2 tablespoons Chinese 5-spice powder
1 tablespoon teaspoon fine grained sea salt
2 teaspoons sugar
2 teaspoons ground white pepper (you can substitute black pepper)

For the sauce:
1 cup hoisin sauce
1/3 cup dry sherry
1/3 cup soy sauce
1/4 cup sugar
1/4 cup ketchup
2 tablespoons unseasoned rice vinegar, or more to taste
2 cloves garlic, minced
1 tablespoon peeled, minced ginger
2 scallions, white and green parts minced

Combine all of the ingredients for the rub in a small bowl. Liberally coat the ribs with the rub on all sides. Cover the ribs in plastic wrap and refrigerate overnight.

When ready to cook start the Traeger on Smoke with the lid open for 4 to 5 minutes (until the fire is established). Put the short ribs directly onto the grill grate and smoke for 2 hours.

Then set Traeger to 250 degrees F. Wrap the ribs in foil and cook for 2 more hours. (If they're not tender after that, return the foiled ribs to the grill until tender.)

While the ribs are smoking, combine all of the ingredients for the sauce in a medium saucepan. Cook over low heat, stirring frequently, until the sauce thickens slightly, about 10 minutes. Remove from the heat and set aside to cool.

When the ribs are done, brush them all over with sauce.

Return the ribs to the grill out of the foil and cook them until the sauce is set. (about 10 minutes)

Serve with remaining sauce and a few chopped chives.

This particular recipe for brisket is our fool-proof, go-to method for cooking the perfect brisket. A combination of low and slow cooking, plus a long braise in it's own beefy juices makes this brisket a ribbon winner. Don't be afraid any more! With a Traeger, you will end up with great results.

Midnight Brisket

Serves: 3-5
Recommended Pellets: Hickory, Mesquite, Oak

INGREDIENTS
4 - 6 lbs. flat cut brisket
olive oil
Worcestershire sauce
Traeger Beef Rub
Traeger Chicken Rub
Traeger Blackened Saskatchewan

PREPARATION

Rub Worcestershire sauce and seasoning into the meat.

Fill an aluminum pan with water and olive oil and place on top of the drip pan, under the grill grate, to create steam.

Start your Traeger on smoke with lid open for 5 minutes to get started. Place brisket on grill and leave on smoke for at least 12 hours, or until internal temperature of the meat reaches 180. This can take as long as 18 hours depending on the size of your brisket. Be patient and plan plently of time so you are not tempted to rush the process.

Remove from grill and double wrap tightly with accumulated beef broth (from the aluminum pan under the grill grate) in foil.

Place back on grill for 2 hours, or until internal temperature of the meat reaches 190 degrees. Remove from grill and let rest for 15 minutes. If you are not serving immediately, wrap the brisket in a terry cloth towel and keep in a insulated cooler until ready to serve.

Slice and serve with your favorite Traeger BBQ sauce. Enjoy!

Brats in a Beer Bath (from Traeger's Everyday Cookbook)

Prep Time: 10 minutes
Cook Time: 25-30 minutes, plus 45 minutes to an hour in the beer bath
Serves: 10
Recommended Pellets: Hickory, Oak, or Pecan

Ingredients:􀂄
3 to 4 12-ounce cans of beer (dark or light)
2 large onions, peeled and sliced into rings
2 tablespoons butter, plus extra for buttering the buns
10 brats, uncooked
10 brat or hoagie buns
Mustard for serving

Preparation:
Pour the beer into a saucepan. Add the onions and 2 tablespoons of butter. Bring to a simmer on the stovetop. 􀂄

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes. 􀂄 Put a deep disposable aluminum foil pan on one side of the Traeger. Carefully pour the beer and onions from the saucepan into the pan on the grill. Arrange the brats on the other side of the grill grate. Grill the brats until cooked through, turning frequently with tongs, about 20 to 25 minutes.

Transfer the brats to the beer bath and cover the pan tightly with aluminum foil. Let the brats simmer in the bath until the onions are tender, 45 minutes to an hour. 􀂄

Butter the cut sides of the buns and toast on the grill. To serve, lift a brat out of the bath and put it on a bun. Top it with onions and mustard, if desired. Enjoy!

We're pulling this tweaked recipe from our never-fail Traeger on a Budget cookbook.

CHEESY ACCORDION POTATOES

Prep time: 20 minutes
Cook time: About 1 hour
Serves: 4
Pellet recommendation: Oak

INGREDIENTS:
4 large unblemished baking potatoes, such as Idahos, of approximately equal size
4 tablespoons butter, melted
2 tablespoons cream
Traeger Veggie Shake, or seasoned salt
1/4 pound of parmesan cheese
1/2 cup finely grated cheddar cheese
2 tablespoons minced fresh chives or chopped parsley for serving (optional)

If desired, peel the potatoes, or simply scrub them thoroughly with a vegetable brush. Position a potato lengthwise with a pencil or chopstick on either side of it. (The pencils or chopsticks will be your cutting guides.) Using a sharp knife, cut each potato crosswise into thin slices, being careful not to cut all the way through the bottom: The pencils should stop your knife from cutting too deep. Repeat with the remaining potatoes. (Note: If cutting more than 4 potatoes, hold the cut ones in a bowl of cold water while you work on the remaining potatoes to prevent them from oxidizing. Drain thoroughly on paper towels before proceeding with the recipe.)

Cut the parmesan cheese into 2-inch wide slices. Cut each slice into very thin slices.

Put the potatoes in a baking dish, cut-side up. Drizzle them with the melted butter.

Using the thin slices of parmesan cheese, stud each slice or every other slice in the potatoes. (The thicker your cheese slices are, the fewer you'll be able to fit in each potato.)

Season generously with the Traeger Veggie Shake.

Pour a little of the cream over each potato, just for that added delicious richness.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 400 degrees F and preheat, lid closed, for 10 to 15 minutes.

Cover the baking pan with foil and position on the grill grate and bake the potatoes for about 1 hour, or until they are tender.

Take off the foil and sprinkle the tops evenly with the cheese and bake for 5 minutes more, or until the cheese is melted and golden.

Transfer the potatoes to a platter or plates and garnish with the chopped chives, if desired.

Enjoy potato heaven.

This recipe for Peppercorn Filet Mignon is simple enough to prepare and so flavorful you'll wonder how you thought steak was good before you tried this one. When giving this recipe a trial run, we overheard the statement, "This is like happiness. But I can eat it. Which actually makes it better than happiness." Seriously. This slightly spicy steak, paired with the smoky mushroom cream sauce is the ultimate pairing for an indulgent Father's Day meal. Serve Dad is very own filet or slice thinly and serve with crostinis for a beautiful appetizer sure to please everybody at your gathering.

Peppercorn Steaks with White Wine Mushroom Cream Sauce

Prep Time: 1 hour 15 minutes
Cook Time: 1 hour 20 minutes
Serves: 4 as a main course, 12 as an appetizer

INGREDIENTS:  

For the Steak:
4 beef tenderloin steaks (filet mignon) 
1/2 cup Dijon mustard
2 cloves garlic, minced to a paste
2 tablespoons bourbon or strong cold coffee
1 tablespoon Worcestershire sauce
Coarse salt (kosher)
Coarsely ground black and green peppercorns

For the Mushroom Cream Sauce:
6 cloves garlic, minced
1/2 cup whitw wine 
1/2 cup chicken stock
16 oz white mushrooms, sliced (can substitute crimini mushrooms if desired)
1/2 cup heavy cream
Salt and pepper

PREPARATION:

Lay the steaks on a large piece of plastic wrap. Combine the mustard, garlic, bourbon, and Worcestershire sauce in a small bowl. Slather the mixture evenly all over the tenderloin. Bring the sides of the plastic wrap over the tenderloin and wrap tightly. Allow to sit at room temperature for 1 hour.

Unwrap the plastic wrap and generously season the tenderloin on all sides with the salt and ground black and green peppercorns. Use your hands to pat the peppercorns into the steak.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Arrange the steaks and you mushrooms directly on the grill grate and smoke for 1 hour.

Remove the steaks and mushrooms from the grill. Increase the grill temperature to 400 degrees F allow the grill to preheat for 10 to 15 minutes.

While you are waiting for the grill to preheat, begin your mushroom sauce. In a large saucepan, drizzle olive oil and simmer 6 cloves of minced garlic on medium to low heat for 15 minutes or until the garlic begins to lightly brown (but don't let it burn!)

Return the steaks the grill and cook until the internal temperature is 130 degrees F on an instant-read meat thermometer, 20 to 30 minutes, depending on the thickness of the steak. Do not overcook.

Add the white wine and chicken stock to the saucepan with the garlic and bring to a simmer.

Slice the smoked mushrooms and add them to the sauce. Cook until soft, about 5-7 minutes.

Turn the heat down to low and stir in the heavy cream. Season to taste with salt and pepper. Remove from heat.

Transfer the steaks to a platter and cover with foil. Let rest for 10 minutes before removing the foil and carving into thin slices. Ladle the sauce directly on the steaks, or serve underneath the thinly sliced steaks with crostinis. Can be served warm or at room temperature. Enjoy!

Maple Bacon Grilled Doughnuts

Prep Time: 5 minutes
Cook Time: 15-20 minutes
Serves: 12
Recommended Pellets: Any

Ingredients:
1 dozen glazed yeast doughnuts
8 strips bacon
1 1/2 cups powdered sugar
1/4 cup maple or pancake syrup
2 teaspoons maple flavoring (optional)
2 tablespoons heavy cream

Preparation:

Start your Traeger on smoke with the lid open for 4-5 minutes to establish the fire. Close the lid and turn the temperature to High. Allow to preheat for 10-15 minutes.

In a medium saucepan, cook thepowdered sugar, syrup and maple flavoring on medium-high until the mixture comes to a slow boil. Cook, stirring often, for 3-5 minutes. Turn the heat to low and stir in the heavy cream. Add more powdered sugar or cream, as needed, to reach your desired texture. (More powdered sugar if you want a frosting-like topping, or more cream if you want a glaze-like topping)

Lay the bacon strips directly on the grill grate. Grill for 5-7 minutes per side (until crisp). Remove to a plate and crumble or chop when cool.

Place the doughnuts directly on the grill grate (don't clean the grate after cooking your bacon, the grease on the grill grate will help keep the doughnuts from sticking). Grill for 3-5 minutes per side, until the glaze is bubbly and there are grill marks on the doughnuts.

Transfer your hot doughnuts to a serving platter.

Pour the glaze directly on top. Sprinkle with the crumbled bacon and serve immediately. Enjoy!

A full brisket, called a “packer” can weigh up to 18 pounds and consists of two parts: the “flat” and the “deckle.” They are separated by a thick line of fat and collagen. Whole packer briskets with the fattier “deckle” attached are better left to experienced brisket barbecuers.

The “flat” is the cut you are most likely to see at your local supermarket or butcher shop. It usually weighs between 4 and 8 pounds, and is the best cut to start with if you have never barbecued a brisket before. Look for a center-cut piece graded “Choice” or better, preferably grass-fed “Certified Angus”, with a fat cap on top of about 1/4-inch. Allow 3/4- to 1-pound of raw brisket per person.

Second: What Recipe to use?

If you have been trying to cook the perfect brisket on your Traeger, chances are you have looked at at least one of our several brisket recipes. It can be hard to know where to start to get the flavor and texture results you want. Let us break it down for you a little bit!

Beginners Brisket: Our recommended starting point. This recipes yields a flavorful, tender brisket in very few steps. No complicated rubs or mop sauces, just a good beefy brisket flavor and consistent results.

Traeger Brisket: A little more preparation is required with an overnight sit in the refrigerator, but this recipe calls for a slightly higher cook temperature so it is can be cooked in a day.

Lone Star Barbecued Brisket: We recommend this recipe after your first few brisket attempt due to a slightly more complicated rub and mop sauce, combined with a need for closer monitoring of your meat. The flavor on this brisket is outstanding, so absolutely give it a try on a Saturday when you've got a little extra time to commit.

Midnight Brisket: The most traditional recipe for "low and slow" cooking, this recipe has your brisket smoking for over 12 hours. The slow rise in temperature means this brisket will be exceptionally tender and full of flavor. It is simple too!

Third: Tips for the BEST Brisket (no matter the recipe)

• If the fat cap is thicker than 1/4-inch, trim it with a sharp knife. Turn the brisket over, and carefully remove any visible silverskin (that’s the shiny tissue that sheaths muscles) by shallowly sliding your knife blade under it.
• Let the brisket come to room temperature for about an hour before putting it on your grill.
• USE A REMOTE PROBE THERMOMETER! Each recipe has instructions for what the next step is based on the temperature of your brisket. Since tenderness in a brisket is directly tied to the temperature of the meat, a good thermometer is a must.
• Arrange the brisket on the Traeger grill grate, fat-side up. (Actually, some pit masters prefer to do brisket fat-side down, the theory being that the fat layer will protect the meat from the heat. This is perhaps true for conventional gas and charcoal grills, but not necessarily for a Traeger’s evenly-dispersed, induction fan-driven heat.)
• Patience is key. The middle of your cooking process is called the “stall” or “plateau” phase, where the internal temperature of the brisket will rise at a much slower pace. This, not coincidentally, is where some pit masters get nervous and decide to “rush” the process by cranking up the heat. Don’t be tempted to do this, or your brisket will rebel by toughening up.
• Let your brisket rest. We like to wrap our finished, foil-wrapped brisket in terry cloth towels and keep it in an insulated cooler for up to an hour.
• After slicing your brisket, dip it in the reserved juices from the foil for added moisture, flavor, and visual appeal.