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Here’s the Traeger take on a popular internet recipe. Seasoned ground beef is cooked on a rack positioned above a pot of chili for optimum smoke penetration. As the meat cooks, it drips fat and flavor into the pot below. Once done cooking, the wood-fired meat gets crumbled into the chili. It’s truly a fun way to make an old favorite.

Over the Top Chili

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Soaked corned beef is so good, it should be enjoyed all year round, especially with a three-ingredient recipe this easy to make. Serve it for dinner, then use leftovers in your breakfast hash.

Smoked Corned Beef Brisket

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Simple spices are all it takes to make your taste buds think they've hit the jackpot. Coffee grounds (or our Coffee Rub) plus our Traeger Prime Rib Rub rub are perfect for your brisket while it smokes low and slow.

Smoked Longhorn Brisket

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Matt Pittman’s method for smoking pork butt includes all the details that make the difference, from how to create a killer bark to the best ways to gauge tenderness. His method for adding even more flavor during shredding is easy yet genius. Don’t skip it.

Matt Pittman’s Pulled Pork

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Tangy with a little heat, this tender pork can be served in chunks on its own, with rice and beans or shredded for pulled pork. It’s especially good as a taco filling white onion, diced pineapple, cilantro, and a little cotija cheese, if you like. It’s also the perfect choice for our Pulled Pork Taquitos, which you can find on the site. Other great uses include sandwiches, quesadillas, and nachos.

Chipotle Smoked Pork Butt

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Armadillo eggs, a Texas BBQ staple, has no egg in it at all. Instead, they’re cheese-stuffed jalapeños wrapped in pork sausage and shaped like, you guessed it, eggs. This version ups the flavor quotient by seasoning the pork with Traeger Fajita Rub, using pepper jack cheese, and by adding bacon two ways: crisped and crumbled into the filling as well as strips wrapped around the “egg.” But that’s not all. They also get hit with wood-fired flavor, and a basting of BBQ sauce, if you like.

Bacon Wrapped Armadillo Eggs

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Traeger Chef Austen Granger knows a thing or two about making jerky. When he bartended, he used to make and sell a variety of flavors along with his cocktails. And he once had to make 400 pounds of jerky for a Traeger event. This easy recipe is one of his favorites and requires no special ingredients.

Traeger Smoked Beef Jerky

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Our famously easy 3-2-1 ribs recipe will make your rib game the envy of the neighborhood. This super simple recipe takes all the confusion out of making ribs without sacrificing any flavor. Start by smoking your ribs for 3 hours, then cook inside foil for 2 hours and finish by removing from foil and brushing on sauce for up to 1 hour.

Make your rib game the envy of the neighborhood.

3-2-1 BBQ Baby Back Ribs

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A well-seasoned tri-tip roast, barbecued to juicy tenderness, will secure your status as grill master. Marinate your slab in Traeger 'Que BBQ Sauce, then shower it with Traeger Prime Rib Rub for competition-worthy 'cue that will have your neighbors haulin' down the block. Plan ahead, the tri-tip needs to marinate overnight.

Traeger Tri-Tip Roast

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Brisket to ribs, find your favorite Traeger smoking recipes.

SMOKED RECIPES

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Try these smoking recipes on your pellet grill. Traeger wood-pellet grills are known for their ability to use smoke to create amazing meals. Get inspired.

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Smoking Recipes for Pellet Grills | Traeger Grills

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