The Bearded Brisket

By Eric Jansson

Votes: 27

VS

pulled pork nachos

By ron carter

Votes: 24

Voting Disabled!

Due to suspicious voting activity in a few bracket divisions, Meat Madness voting has been disabled. Voting will be handled internally by Traeger for the remaining Meat Madness rounds. Winners will be announced at the end of each round.

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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About ron carter

I am a bbq enthusiast who loves to grill and smoke every chance I get

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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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pulled pork nachos

By ron carter

slowed smoked pulled pork with nacho chips cheese and bbq sauce

Serves: 1

Recipe Ingredients

  • 1 cup pulled pork
  • 1 cup chips
  • 3 oz nacho cheese
  • 2 oz bbq sauce

Recipe Instructions

  1. smoke pork shoulder until an internal temp of 203
  2. pull pork
  3. place on top of chils with cheese and bbq sauce
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