This is a great meal to share with friends and family. It makes a lot of food. Everyone is going to love it.
Traeger Smoked Brisket
- Difficulty: 3/5
- Prep time: 10 mins
- Cook time: 8 hrs
- Serves: 8 - 12
- Hardwood: hickory
Traeger brisket is a meaty marvel that's been around since the early days of Traeger. Create this flavorful hunk of beef for any family or neighborhood gathering, the aromas and taste is memorable, and a day of cooking outdoors with your favorite people, is priceless.
- 1 (6-8 lb.) Brisket
- Olive Oil
- 1 Part Special Shit
- 1 Part Grizzly Joes Trail Dust
- Onion Powder to taste
- For a 6 to 8 lb. brisket, plan for 8 to 12 hours of cook time, roughly 90 minutes per lb. A remote probe thermometer is critical to use for brisket.
- Coat brisket with a little bit of Olive Oil then liberally with a mix of Special Shit, Trial Dust, and onion powder then, wrap in plastic wrap.
- Let the wrapped brisket sit 12 to 24 hours in the refrigerator.
- Allow plenty of time for cooking. When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Leave temperature set to Smoke, and pre-heat, lid closed (10-15 minutes).
- Place brisket fat side up on the grill grate, insert thermometer probe and smoke for 4 hours.
- After 4 hours turn grill up to 250F.
- When internal meat temperature reaches 180F, remove brisket from the grill and wrap in foil - DO NOT remove thermometer probe.
- Place foiled brisket back on grill and cook until internal temperature is 200-205F.
- Note: not all briskets are "done" at the same temperature. Once you reach an internal temperature of 200- 205F, you should test the brisket using your temperature probe - you should be able to slide the probe into different parts of the brisket very easily, like butter.
- Remove brisket and allow it to rest in the foil for at least 30 minutes.
Original Link: http://www.traegergrills.com/recipes/beef/traeger-...
Italian Roasted Garlic & Parmesan Potatoes
- Recipe type: Side Dish
- Cuisine: Italian
- Author: Reeni
- Prep time: 15 mins
- Cook time: 55 mins
- Total time: 1 hour 10 mins
- Serves: 4 - 5
Roasted potatoes smothered in olive oil, garlic, Italian seasonings and Parmesan cheese. They make a great side for meatloaf, chicken or any kind of roast.
- butter, for greasing the pan
- 2 pounds russet potatoes
- ¼ cup olive oil (preferably extra-virgin but it doesn't have to be), divided
- 1 teaspoon Italian seasoning, crushed between fingertips
- 4 minced cloves garlic
- salt and pepper
- ¼ cup grated Parmesan cheese, divided
- red pepper flakes, optional
- fresh chopped parsley, for garnish
- Preheat the oven to 400 degrees F. Generously butter an 8x10-inch casserole dish.
- Peel and cut the potatoes in half lengthwise then lay each half flat and slice lengthwise into ½-inch wide half-moons.
- Place the potatoes in a big mixing bowl and toss with 2 tablespoons of oil.
- Toss with the seasoning, garlic, 1 teaspoon salt, ½ teaspoon black pepper and half the Parmesan (plus a few pinches of red pepper flakes if you like).
- Pour into the casserole dish and scoop out any spices or garlic left in the bowl.
- Sprinkle a tablespoon of Parmesan over the top and drizzle with a tablespoon of oil.
- Bake 30 minutes then remove from the oven and toss well. Sprinkle the remaining Parmesan on top and drizzle with the remaining oil.
- Bake 25 more minutes. Toss well and season to taste with more salt and pepper if needed.
- Place them in a serving dish and pour any remaining oil at the bottom of the pan over them and garnish with a little fresh parsley.