Buckeye Flank Steak

By Keith Harris

Votes: 108

VS

The Bearded Brisket

By Eric Jansson

Votes: 13

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About Keith Harris

Husband, Father of four daughters and my two dogs. Proud Traeger owner for 5 years and counting. I own three Traegers and cater lots of BBQ for my family and friends using my Traeger Grills. I BBQ year round and pretty much weekly you'll find me smoking up the neighborhood with my BBQ ribs, Pork Butts, ABT's, etc.

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About Eric Jansson

I have a hankering for smoking meat, and have been using a Traeger Smoker for 5 years now. This is my third year entering this competition and it's been super fun! My favorite meat to smoke has got to be brisket! Takes a lot of time but totally worth it.

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Buckeye Flank Steak

By Keith Harris

Buckeye Flank Steak, Rub flank Steaks with your favorite BBQ or beef rub and cooking at 275 degrees for two hours. Flip one time after one hour has passed. Cut flank steaks against the grain. Serve on a Sasuage roll or just enjoy the flank steak as is. Always a quick simple protein and always a crowd pleaser.

Serves: 6

Recipe Ingredients

  • 18 oz Flank Steak
  • 4 tbsp Traeger Beef Rub

Recipe Instructions

  1. Apply Traeger Beef Rub or your favorite BBQ rub on both sides of the flank steak.
  2. Place flank steak on your preheated 275 degree Traeger grill and cook for 2 hours. Flip the meat one time at the one hour cook mark. Remove from Traeger slice flank steak against the grain and enjoy.
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The Bearded Brisket

By Eric Jansson

This brisket turns out juicy and very flavorful. They key is to remain patient. Dont pull it off before 195 no matter what you do! It may have a long stall period, but crack iopen a beer and relax until its done!

Serves: 8

Recipe Ingredients

  • 1/2 cup Paprika
  • 3 tbsp Kosher Salt
  • 3 tbsp Cracked Pepper
  • 3 tbsp Sugar
  • 2 tbsp Chili Powder
  • 12 oz Your Favorite Beer
  • 1/2 cup Cider Vinegar
  • 1/4 cup Vegetable Oil
  • 2 tbsp worcestershire sause

Recipe Instructions

  1. Mix these ingredients for the rub. 1/2 cup paprika 3 tablespoons kosher salt 3 tablespoons cracked pepper 3 tablespoons sugar 2 tablespoons chili powder
  2. Rub mixture withholding 1 tablespoon to go into mop sauce. Make sure you get the rub on all parts of the brisket.
  3. Start the traeger smoker on low for about 10-15 minutes. Once is ready plave the brisket on the grille.
  4. Make the mop sauce. Mix ingredients and then bring to a quick boil. Remove from stove and place in refridgerator. 12 oz favorite beer 1/2 cup cider vinegar 1/4 veg oil 2 tablespoons worcestershire sause 1 tablespoon leftover rub
  5. Every two hours mop the brisket.
  6. Bring the brisket upto 195 degrees. Remove from smoker and place the brisket in a towel tightley for an hour. I put mine in a non heated oven.
  7. Enjoy
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