King or Queen of the Cul-de-Sac

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There is nothing quite as fun as a summer barbecue: kids having a water balloon fight in the back yard while dad slaves over the hot grill, hopefully making something delicious! Today, that vision has changed with the amazing Traeger Grill, because dad can now be part of the balloon fight since the Traeger does the heavy lifting. Brisket is the one thing that every person that owns a smoker wants to smoke first. I always suggest starting with a brisket flat. A brisket flat is cheaper and is a great way to begin your quest to become King or Queen of the Cul-de-sac.

Here is how to make the perfect Smoked Brisket and Corn on the Cob:


Brisket is always a crowd pleaser!

6-8 lb. brisket flat
Meat Church The Holy Gospel Rub
1 cup each of Coke & beef broth
1⁄4 cup apple cider vinegar & apple juice

Preheat your grill to 180°F. Liberally season both sides of your brisket flat. Place brisket on your grill, fat side up (smoke for about 3-4 hours or until the meat temp hits 160°F-165°F).

Make your mop sauce: combine the coke, beef broth, apple cider vinegar & apple juice into a spray bottle. Spray your brisket three times during the smoking process. Remove the brisket & increase the grill temperature to 225°F. Wrap your brisket in foil or butcher paper and return to the grill, fat side up. Cook for about 6-8 hours or until the meat temp reaches 204°F. Once your meat hits temperature, take it off the grill and place it into a cooler; let it rest for 30-45 minutes. Slice across the grain with a sharp knife. (I like about a pencil-width slice.)

NOTES: This is the perfect brisket recipe to start off with because a brisket flat is cheaper than a whole brisket and perfect for a beginner. I like using oak pellets when I smoke brisket, but you can use mesquite or hickory as well.

Grilled Corn with Honey Butter and Smoked Salt

6 corn cobs
2 Tbs olive oil
1/2 cup butter
1/2 cup honey
1 Tbs smoked salt
1 tsp black pepper

Set your Traeger to high and preheat, lid closed, for 15 minutes. Brush corn with oil; grill, turning occasionally. After about 10 minutes, corn should be cooked through and slightly charred on the outside. In a stand mixer, whip butter and honey together for 1 minute until light and airy. Remove from bowl and brush on warm corn. Top with pepper and Jacobsen smoked salt and enjoy!

Smoked Salt

2 Pounds of Salt

Turn the Traeger grill on Smoke until a fire is established (4-5 minutes).

Place 2 pounds of salt on a cooking sheet; spread evenly so all salt is level. Place the pan in the back corner of the Traeger and smoke for at least 1 hour. Check the salt after 1 hour; continue to smoke to your taste, if desired. Store in a mason jar with lid. Enjoy on anything you can Traeger.

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