Coat meat with Traeger Beef Rub. When seasoned, wrap brisket in plastic wrap. Let the wrapped meat sit 12 to 24 hours in the refrigerator.
Set the Traeger to 225℉ and preheat, lid closed for 15 minutes.
Place meat fat side down on the grill grate and cook for 6 hours or until internal temperature reaches 160℉. Remove brisket from the grill and wrap in foil.
Place foiled brisket back on grill and cook until it reaches a finished internal temperature of 204℉ this should take an additional 3-4 hours.
Grilled Corn w/ Cilantro Lime
1 Cup of Butter
1/4 Cup Cilantro
1 1/2 Tablespoons Lime Juice
1 Pinch of Cayenne Pepper
Makes 8 Ears
Cook Time: 1hr 35 min
Whip butter in a bowl until smooth; mix in cilantro, lime juice, and cayenne pepper until thoroughly combined. Refrigerate 1 hour to blend flavors.
Peel husks back from ears of corn starting at the top, leaving the husks attached at the bottom of the ears. Remove all the corn silk and close husks over the ears again. Cover corn ears with cold water in a large bowl until husks are thoroughly soaked, about 20 minutes.
Place the corn in husks onto the grill covered until husks are charred and the corn is tender, 20 to 25 minutes, turning often. Serve corn with cilantro lime butter.
Rosemary Ranch Chicken Kabobs
1/2 cup olive oil
1/2 cup ranch dressing
3 tablespoons Worcestershire sauce
1 tablespoon minced fresh rosemary
2 teaspoons salt
1 teaspoon lemon juice
1 teaspoon white vinegar
1/4 teaspoon ground black pepper, or to taste
1 tablespoon white sugar, or to taste (optional)
5 skinless, boneless chicken breast halves cut into 1 inch cubes
Cook Time 1Hr
In a bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes. Put chicken in the bowl, mix. Cover and refrigerate for 30 minutes.
Grill on medium-high heat. Thread chicken onto skewers and discard marinade.
Grill skewers for 8 to 12 minutes,
BBQ Cola Ribs
1 tablespoon vegetable oil
1 medium onion, finely chopped
3 cloves garlic, finely chopped
2 cups ketchup
1 can cola
1/2 cup apple cider vinegar
2 tablespoons brown sugar
1/2 tablespoon freshly ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon ground mustard
1/2 tablespoon lemon juice
1 tablespoon Worcestershire sauce
2 tablespoons salt
2 tablespoons brown sugar
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon black pepper
Add dry rub first to ribs
Place ribs, meatier side down, on the grill away from the coals. Close grill cover. Cook the pork ribs for 1 hour 15 minutes; flipping several times for even cook. Coat ribs with sweet cola barbecue sauce and cook for another 20 minutes.
Grilled Fish with Lemon
1 pound firm white fish, such as walleye, halibut or mahi-mahi
3 teaspoons butter
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1 lemon, quartered
Chopped chives, as desired
Add 1 teaspoon butter on one side of fillets. Garnish with 1/4 teaspoon pepper and 1/4 teaspoon garlic powder. Place into grill pan, butter-side down. Spread with 1 teaspoon butter; add remaining pepper and garlic powder over fish. Cook 5 minutes; turn. Place lemon into grill pan, cut-side down. Continue cooking fish 5-7 minutes or until internal temperature reaches 165°F and fish flakes easily with fork.