Mt. Rose Snowstorm Brisket

By Cliff Creger

Votes: 40

VS

Savory Smoked Spatchcocked Chicken

By Patrick Seton O'Connor

Votes: 76

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About Cliff Creger

Traeger griller in the western mountains of Nevada. Working with the wood pellet grill in the shadow of tall pines and Mt. Rose.

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About Patrick Seton O'Connor

I am one of four Danettes on the Dan Patrick Show

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Mt. Rose Snowstorm Brisket

By Cliff Creger

This is a low and slow brisket, aided by addition of grilling in one to two feet of snow. The record year of snow, 650" of snow uphill of us on the way to Lake Tahoe, likely is a key "ingredient" in the recipe. The brisket took six and one-half hours with apple wood pellets.

Serves: 4

Recipe Ingredients

Brining the Brisket

  • 3 lbs Brisket

Smoking the Brisket

  • 3 lbs Brined Brisket

Recipe Instructions

Brining the Brisket Instructions:

  1. Mix one quart water, 1/4 cup brown sugar and 1/4 cup coarse salt in a ziplock bag with the brisket. Refrigerate over night.

Smoking the Brisket Instructions:

  1. Take the brined brisket out of the marinade, pat dry and rub to create the crust. Start the Traeger and set to smoke. Smoke the brisket for 45 minutes.
  2. Reset the temperature to 225 degrees, and baste the brisket periodically. The baste is a combination of apple cider vinegar, worchestershire sauce and oyster sauce to taste. Grill the brisket slowly raising the temperature at a reasonable but slow pace. Baste when necessary. The goal is an internal termperature of 175 to 190 degrees. If the internal temperature stalls in this range, the brisket is done. Cut thin slices as needed and enjoy.
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Savory Smoked Spatchcocked Chicken

By Patrick Seton O'Connor

This picture doesn’t do it much justice, but what the chicken lacks in appearance, it makes up for in taste. This simple recipe is a guaranteed crowd pleaser.

Serves: 5

Recipe Ingredients

  • 4 lbs Chicken
  • 3 tbsp Salt
  • 1 tsp Turmeric
  • 1 tsp Coriander
  • 1/4 tsp Cinnamon
  • 1 tsp Ground Roasted Garlic
  • 1 tsp Freshly Ground Pepper (to taste)
  • 1 tbsp EVOO (to taste)

Recipe Instructions

  1. Cut the back out of the chicken and lay fall.
  2. Rub with EVOO
  3. Combine ingredients to make rub, and apply liberally to the chicken.
  4. Wrap with plastic wrap and refrigerate for up to 24 hours.
  5. Preheat grill to 400
  6. Place chicken bone side down on grill
  7. Cook for 45-55 minutes at 400
  8. Tent with aluminum foil for 10 minutes and serve
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