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There's not much that can top burnt ends, except for this dish. Wood-fired roasted potatoes are topped with sweet and salty burnt ends, melt-in-your-mouth pulled pork, and cheese curds all doused in a savory gravy.
2 Cup beef broth
1 Whole point cut brisket
1 Bottle Traeger Texas Spicy BBQ Sauce, divided
Traeger Beef Rub
1/2 Pound leftover pulled pork
6 Large russet potatoes, cut into wedges
2 Tablespoon Olive oil
salt and pepper
1 Tablespoon Traeger Pork & Poultry Rub
2 Tablespoon butter
1 Medium yellow onion, diced small
2 Tablespoon flour
2 Cup beef stock
1 Cup cheese curds, for serving
Sour cream, for serving
Chopped scallions, for serving
2 Cup beef broth
1 Whole point cut brisket
1 Bottle Traeger Texas Spicy BBQ Sauce, divided
As Needed Traeger Beef Rub
: 250 ˚F
: 190 ˚F
: 325 ˚F
1/2 Pound leftover pulled pork
: 375 ˚F
6 Large russet potatoes, cut into wedges
2 Tablespoon Olive oil
To Taste salt and pepper
1 Tablespoon Traeger Pork & Poultry Rub
2 Tablespoon butter
1 Medium yellow onion, diced small
2 Tablespoon flour
2 Cup beef stock
To Taste salt and pepper
1 Cup cheese curds, for serving
As Needed Sour cream, for serving
As Needed Chopped scallions, for serving