18 Smoky Traeger Beef Recipes Perfect for Grilling

Fire up your Traeger and get ready to savor the rich, smoky flavors of beef like never before! Whether you’re craving juicy burgers, fall-off-the-bone ribs, or a showstopping brisket, we’ve rounded up 18 mouthwatering recipes that turn your grill into a flavor powerhouse. Perfect for weeknight dinners or weekend feasts, these dishes are sure to impress. Let’s dive in—your next BBQ masterpiece awaits!

Smoked Traeger Beef Brisket with Garlic Herb Rub

This melt-in-your-mouth brisket gets a punchy garlic-herb crust and hours of smoky love on the Traeger—perfect for weekend gatherings where you want to impress without stress.

Ingredients:

• 1 (12–14 lb) whole beef brisket, untrimmed
• 3 tbsp coarse kosher salt
• 2 tbsp black pepper
• 2 tbsp garlic powder
• 1 tbsp smoked paprika
• 1 tbsp dried thyme
• 1 tbsp dried rosemary
• 2 tsp onion powder
• 1/4 cup olive oil

Instructions:

1. Prep the brisket: Trim excess fat to 1/4-inch thickness. Pat dry with paper towels.
2. Make the rub: In a bowl, mix 3 tbsp kosher salt, 2 tbsp black pepper, 2 tbsp garlic powder, 1 tbsp smoked paprika, 1 tbsp thyme, 1 tbsp rosemary, and 2 tsp onion powder.
3. Season: Rub brisket all over with 1/4 cup olive oil, then coat evenly with the spice mix. Let sit at room temp for 1 hour.
4. Smoke: Preheat Traeger to 225°F with super smoke mode (if available). Place brisket fat-side down on the grill. Smoke for 8–10 hours until internal temp hits 195°F and the bark is dark mahogany.
5. Rest: Wrap in butcher paper, then a towel, and let rest in a cooler for 2 hours before slicing against the grain.

The slow smoke renders the fat into buttery richness, while the herb rub forms a savory crust that’ll have everyone sneaking bites straight from the cutting board.

Tip: Use a wireless meat thermometer to monitor temp without opening the grill—it keeps the smoke locked in!

Traeger Grilled Beef Ribs with Spicy BBQ Sauce

These smoky, fall-off-the-bone beef ribs slathered in a spicy-sweet BBQ sauce are a Traeger lover’s dream—perfect for weekend cookouts or when you’re craving bold flavors.

Ingredients:

• 1 rack (3–4 lbs) beef plate ribs
• 2 tbsp olive oil
• 1 tbsp kosher salt
• 1 tbsp black pepper
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 cup spicy BBQ sauce (store-bought or homemade)
• 2 tbsp apple cider vinegar
• 1 tbsp honey

Instructions:

1. Prep the ribs: Pat ribs dry with paper towels. Rub with 2 tbsp olive oil, then evenly coat with 1 tbsp kosher salt, 1 tbsp black pepper, 1 tbsp smoked paprika, and 1 tsp garlic powder.
2. Smoke: Preheat Traeger to 250°F. Place ribs meat-side up and smoke for 5–6 hours, spritzing with water every hour if the edges dry out.
3. Make the glaze: In a bowl, whisk 1 cup spicy BBQ sauce, 2 tbsp apple cider vinegar, and 1 tbsp honey. Brush thickly onto ribs during the last 30 minutes of cooking.
4. Rest & serve: Tent ribs with foil and rest for 15 minutes before slicing. The glaze will caramelize into a sticky, spicy crust while the meat stays juicy.

Tip: For extra smoke flavor, use hickory or mesquite pellets, and keep a water pan in the grill to maintain moisture.

Juicy Traeger Smoked Beef Tenderloin

This melt-in-your-mouth smoked beef tenderloin is a showstopper—perfect for impressing guests or treating yourself to a restaurant-quality meal at home.

Ingredients:

• 1 (3–4 lb) beef tenderloin, trimmed
• 2 tbsp olive oil
• 1 tbsp coarse kosher salt
• 2 tsp freshly ground black pepper
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp onion powder

Instructions:

1. Preheat your Traeger (or pellet smoker) to 225°F and fill the hopper with hardwood pellets (hickory or oak work great).
2. Pat the beef tenderloin dry with paper towels, then rub it all over with 2 tbsp olive oil.
3. In a small bowl, mix 1 tbsp kosher salt, 2 tsp black pepper, 1 tsp garlic powder, 1 tsp smoked paprika, and 1/2 tsp onion powder. Massage the seasoning blend evenly onto the meat.
4. Place the tenderloin directly on the grill grates and smoke for 1.5–2 hours, or until the internal temperature reaches 125°F for medium-rare (use a meat thermometer).
5. Remove from the smoker, tent loosely with foil, and rest for 15 minutes before slicing against the grain.

The slow smoke infuses the tenderloin with rich, woody flavor while keeping the center buttery-soft—no fancy searing required!

Tip: For extra caramelization, crank the Traeger to 450°F after smoking and sear for 2–3 minutes per side.

Traeger Smoked Beef Chuck Roast with Vegetables

This melt-in-your-mouth smoked chuck roast is packed with smoky depth and tender veggies—perfect for a lazy weekend cookout.

Ingredients:

• 1 (3–4 lb) beef chuck roast
• 2 tbsp olive oil
• 1 tbsp kosher salt
• 1 tbsp black pepper
• 1 tbsp garlic powder
• 1 tbsp smoked paprika
• 1 lb baby potatoes, halved
• 3 large carrots, cut into 2-inch chunks
• 1 yellow onion, quartered
• 1 cup beef broth

Instructions:

1. Prep the roast: Rub the chuck roast all over with 2 tbsp olive oil. In a small bowl, mix 1 tbsp kosher salt, 1 tbsp black pepper, 1 tbsp garlic powder, and 1 tbsp smoked paprika. Massage the seasoning blend evenly onto the meat.
2. Smoke: Preheat your Traeger (or pellet smoker) to 225°F. Place the roast directly on the grill grates and smoke for 3 hours, spritzing with water every 45 minutes to keep the surface moist.
3. Add veggies: Transfer the roast to a foil pan and surround it with baby potatoes, carrots, and onion. Pour 1 cup beef broth into the pan. Cover tightly with foil.
4. Finish cooking: Increase the smoker temperature to 275°F and cook for another 2–3 hours, or until the roast shreds easily with a fork and the veggies are tender.

The slow smoke infuses the beef with rich flavor while the steam from the broth keeps everything juicy—no dry meat here! Serve it straight from the pan for a rustic, crowd-pleasing meal.

Tip: For extra bark, uncover the roast for the last 30 minutes of cooking.

Traeger Grilled Beef Kabobs with Pineapple Salsa

These juicy beef kabobs get a tropical twist with a bright, chunky pineapple salsa—perfect for summer grilling with a hint of smoky sweetness.

Ingredients:

• 1.5 lbs sirloin steak, cut into 1-inch cubes
• 1 red bell pepper, cut into 1-inch pieces
• 1 red onion, cut into 1-inch chunks
• 2 tbsp olive oil
• 1 tbsp soy sauce
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup fresh pineapple, diced
• 1/4 cup red bell pepper, finely diced
• 2 tbsp red onion, minced
• 1 tbsp lime juice
• 1 tbsp fresh cilantro, chopped
• 1/2 tsp honey
• Pinch of salt

Instructions:

1. Prep the kabobs: Thread the steak, red bell pepper, and red onion onto skewers. In a small bowl, whisk together 2 tbsp olive oil, 1 tbsp soy sauce, 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Brush evenly over the kabobs.
2. Grill: Preheat Traeger to 400°F. Grill kabobs for 10–12 minutes, turning once, until steak reaches 135°F for medium-rare.
3. Make the salsa: While kabobs cook, combine 1 cup pineapple, 1/4 cup red bell pepper, 2 tbsp red onion, 1 tbsp lime juice, 1 tbsp cilantro, 1/2 tsp honey, and a pinch of salt in a bowl. Toss gently.
4. Serve: Remove kabobs from grill and let rest 5 minutes. Top with pineapple salsa.

The smoky char on the beef pairs magically with the salsa’s juicy sweetness—no fancy plating needed, just pass the skewers straight from the grill!

Tip: Soak wooden skewers for 30 minutes to prevent burning, or use metal ones for easy reuse.

Smoked Traeger Beef Short Ribs with Red Wine Glaze

These smoky, fall-off-the-bone beef short ribs get a luxurious finish with a glossy red wine glaze—perfect for impressing guests or treating yourself to a restaurant-worthy meal at home.

• 4 lbs beef short ribs (bone-in, trimmed of excess fat)
• 2 tbsp olive oil
• 1 tbsp kosher salt
• 1 tbsp black pepper
• 2 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 cup dry red wine (like Cabernet Sauvignon)
• 1/4 cup honey
• 2 tbsp balsamic vinegar
• 2 cloves garlic, minced
• 1 tbsp unsalted butter

1. Prep the ribs: Pat the short ribs dry with paper towels. Rub with 2 tbsp olive oil, then evenly coat with 1 tbsp kosher salt, 1 tbsp black pepper, 2 tbsp brown sugar, 1 tbsp smoked paprika, and 1 tsp garlic powder.
2. Smoke: Preheat Traeger (or pellet smoker) to 225°F. Smoke ribs fat-side up for 5–6 hours until tender (internal temp of 203°F). Spritz with water every hour if edges dry out.
3. Make the glaze: In a saucepan over medium heat, simmer 1 cup red wine, 1/4 cup honey, 2 tbsp balsamic vinegar, and 2 cloves minced garlic until reduced by half (about 10 minutes). Stir in 1 tbsp butter until glossy.
4. Glaze & rest: Brush ribs generously with glaze, then smoke 10 more minutes to set. Rest 15 minutes before serving with extra glaze.

The slow smoke renders the ribs impossibly tender, while the sweet-tart glaze cuts through the richness for a perfect balance. Tip: For deeper flavor, marinate the ribs in the dry rub overnight before smoking.

Traeger Smoked Beef Tri-Tip with Chimichurri Sauce

This smoky, garlicky tri-tip gets a fresh pop from zesty chimichurri—perfect for impressing guests at your next backyard cookout.

Ingredients:

• 1 (2–2.5 lb) beef tri-tip roast, fat cap trimmed to ¼-inch
• 2 tbsp olive oil
• 1 tbsp kosher salt
• 1 tbsp black pepper
• 1 tbsp garlic powder
• 1 cup packed fresh parsley leaves
• ¼ cup fresh oregano leaves
• 3 cloves garlic, minced
• ¼ cup red wine vinegar
• ½ cup olive oil
• ½ tsp red pepper flakes

Instructions:

1. Prep the tri-tip: Rub the tri-tip with 2 tbsp olive oil, then coat evenly with 1 tbsp kosher salt, 1 tbsp black pepper, and 1 tbsp garlic powder. Let sit at room temperature for 30 minutes.
2. Smoke: Preheat Traeger to 225°F. Smoke the tri-tip fat-side up for 1.5–2 hours, until internal temperature reaches 125°F for medium-rare.
3. Make chimichurri: While the meat smokes, pulse 1 cup parsley, ¼ cup oregano, 3 cloves garlic, ¼ cup red wine vinegar, ½ cup olive oil, and ½ tsp red pepper flakes in a food processor until finely chopped but not puréed. Refrigerate until serving.
4. Sear & rest: Heat a cast-iron skillet over high heat. Sear the tri-tip for 2 minutes per side until crust forms. Rest for 10 minutes before slicing against the grain.

The Traeger’s low smoke temp keeps the tri-tip juicy, while the chimichurri’s bright acidity cuts through the richness—no steakhouse required.

Tip: For extra smoke flavor, use hickory or oak pellets.

Traeger Grilled Beef Burgers with Smoked Gouda

These juicy, smoky burgers are a backyard game-changer—the rich melted Gouda and Traeger’s signature wood-fired flavor take classic beef patties to the next level.

Ingredients

• 1.5 lbs ground beef (80/20 blend)
• 1 tbsp Worcestershire sauce
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 4 slices smoked Gouda cheese
• 4 brioche burger buns, toasted
• 1 tbsp vegetable oil (for grates)

Instructions

1. Prep the grill: Preheat your Traeger to 375°F (or any pellet grill) with the lid closed for 15 minutes. Brush grates with vegetable oil.
2. Mix the patties: Gently combine ground beef, Worcestershire sauce, garlic powder, onion powder, salt, and black pepper in a bowl. Form into 4 equal patties, slightly wider than your buns (they’ll shrink).
3. Grill the burgers: Place patties directly on the grates. Close the lid and cook for 4 minutes per side for medium (or 5 minutes for well-done).
4. Add cheese: Top each patty with a slice of smoked Gouda during the last minute of cooking. Close the lid to melt.
5. Serve: Place burgers on toasted brioche buns and let rest for 2 minutes before serving.

The smoky Gouda melts into every nook of the beef, creating a velvety contrast to the crispy-edged patty—no fancy toppings needed.

Tip: For extra smoke flavor, use hickory or mesquite pellets and avoid pressing the patties while they cook.

Smoked Traeger Beef Jerky with Soy and Ginger Marinade

This smoky, savory jerky gets a punch of umami from soy sauce and a zingy kick from fresh ginger—perfect for snacking straight from the smoker.

Ingredients:

• 1 ½ lbs flank steak, thinly sliced against the grain (¼-inch thick)
• ½ cup low-sodium soy sauce
• ¼ cup honey
• 2 tbsp rice vinegar
• 1 tbsp freshly grated ginger
• 2 tsp garlic powder
• 1 tsp smoked paprika
• ½ tsp black pepper
• ½ tsp red pepper flakes (optional)

Instructions:

1. In a bowl, whisk together ½ cup soy sauce, ¼ cup honey, 2 tbsp rice vinegar, 1 tbsp ginger, 2 tsp garlic powder, 1 tsp smoked paprika, ½ tsp black pepper, and ½ tsp red pepper flakes (if using). Add flank steak, tossing to coat. Cover and refrigerate for at least 4 hours or overnight.
2. Preheat Traeger or pellet smoker to 180°F. Drain excess marinade from steak and pat slices dry with paper towels.
3. Arrange steak strips directly on the grill grates, leaving space between each piece. Smoke for 3–4 hours, flipping halfway, until jerky is firm but still slightly pliable when bent.
4. Let cool completely before storing in an airtight container.

The low-and-slow smoke infuses every bite with deep flavor, while the ginger keeps things bright—no store-bought jerky compares!

Tip: For extra chew, freeze the steak for 30 minutes before slicing—it makes cutting paper-thin strips a breeze.

Traeger Smoked Beef Back Ribs with Honey Mustard Glaze

These ribs are fall-off-the-bone tender with a sweet-tangy glaze that caramelizes into sticky perfection—ideal for your next backyard BBQ.

Ingredients

• 1 rack beef back ribs (about 3–4 lbs)
• 2 tbsp olive oil
• 2 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup honey
• 1/4 cup Dijon mustard
• 1 tbsp apple cider vinegar

Instructions

1. Prep the ribs: Pat ribs dry, then rub with 2 tbsp olive oil. In a bowl, mix 2 tbsp brown sugar, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp kosher salt, and 1/2 tsp black pepper. Massage the spice blend all over the ribs.
2. Smoke: Preheat Traeger to 225°F. Place ribs bone-side down and smoke for 4 hours, spritzing with water every hour if the edges dry out.
3. Make the glaze: Whisk together 1/2 cup honey, 1/4 cup Dijon mustard, and 1 tbsp apple cider vinegar. Brush generously over ribs during the last 30 minutes of cooking.
4. Rest & serve: Tent ribs with foil and rest for 15 minutes before slicing. The glaze will crisp slightly while keeping the meat juicy.

The honey mustard caramelizes into a glossy, finger-licking crust that balances the smoky bark beautifully.

Tip: For extra depth, add a teaspoon of chili powder to the rub—it amps up the sweetness with a subtle kick.

Traeger Grilled Beef Flank Steak with Chimichurri

This smoky, herb-packed flank steak is a showstopper—perfect for weekend grilling with minimal fuss and maximum flavor.

Ingredients:

• 1.5 lbs beef flank steak
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1 tsp black pepper
• 1 tsp smoked paprika
• 1 cup fresh parsley, finely chopped
• 1/4 cup fresh cilantro, finely chopped
• 3 cloves garlic, minced
• 2 tbsp red wine vinegar
• 1/4 cup olive oil
• 1/2 tsp red pepper flakes

Instructions:

1. Prep the steak: Rub flank steak with 2 tbsp olive oil, then season evenly with 1 tsp kosher salt, 1 tsp black pepper, and 1 tsp smoked paprika. Let sit at room temperature for 30 minutes.
2. Grill: Preheat Traeger grill to 450°F (high heat). Sear steak for 5–6 minutes per side for medium-rare (130°F internal temperature). Rest for 10 minutes before slicing against the grain.
3. Make chimichurri: While steak rests, mix 1 cup parsley, 1/4 cup cilantro, 3 cloves garlic, 2 tbsp red wine vinegar, 1/4 cup olive oil, and 1/2 tsp red pepper flakes in a bowl.
4. Serve: Slice steak thinly, drizzle with chimichurri, and serve immediately.

The Traeger’s smoky kiss pairs perfectly with the bright, garlicky chimichurri—a combo that’ll have everyone asking for seconds.

Tip: For extra-tender steak, score shallow diagonal cuts on both sides before seasoning.

Smoked Traeger Beef Meatloaf with Bacon Wrap

This smoky, bacon-wrapped meatloaf is a game-changer—juicy inside, crispy outside, and packed with wood-fired flavor thanks to your Traeger.

Ingredients:

• 2 lbs ground beef (80/20 blend)
• 1 cup panko breadcrumbs
• 1/2 cup whole milk
• 1/3 cup ketchup, plus 1/4 cup for glaze
• 1 large egg
• 1 tbsp Worcestershire sauce
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 8 slices thick-cut bacon

Instructions:

1. Prep: Preheat Traeger to 225°F. In a bowl, soak panko breadcrumbs in whole milk for 5 minutes.
2. Mix: Add ground beef, 1/3 cup ketchup, egg, Worcestershire sauce, garlic powder, onion powder, smoked paprika, kosher salt, and black pepper to the bowl. Gently mix until just combined.
3. Shape & Wrap: Form mixture into a loaf on a parchment-lined tray. Arrange bacon slices crosswise over the top, tucking ends underneath.
4. Smoke: Transfer to Traeger and smoke for 2 hours. Brush with 1/4 cup ketchup, then increase heat to 350°F and cook 30 more minutes until bacon is crisp and internal temp reaches 160°F.

The low-and-slow smoke gives this meatloaf an irresistible depth, while the bacon wrap keeps every bite extra rich. Serve it with extra smoke-kissed ketchup for dipping!

Tip: For even smokiness, spritz the loaf with apple juice every 30 minutes during cooking.

Traeger Smoked Beef Oxtail Stew with Herbs

This rich, smoky oxtail stew is fall-off-the-bone tender, with deep herb flavors that meld perfectly after a slow smoke and braise.

Ingredients:

• 3 lbs beef oxtails, trimmed of excess fat
• 2 tbsp olive oil
• 1 large yellow onion, diced
• 4 garlic cloves, minced
• 2 cups beef broth
• 1 cup dry red wine (like Cabernet)
• 2 tbsp tomato paste
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme leaves
• 2 tsp kosher salt
• 1 tsp black pepper
• 2 bay leaves

Instructions:

1. Preheat Traeger (or pellet smoker) to 225°F. Rub oxtails with 1 tbsp olive oil, then season evenly with 1 tsp salt and ½ tsp black pepper. Smoke for 2 hours.
2. In a Dutch oven, heat remaining 1 tbsp olive oil over medium. Add onion and cook 5 minutes until soft. Stir in garlic and tomato paste; cook 1 minute.
3. Add smoked oxtails, beef broth, red wine, rosemary, thyme, remaining 1 tsp salt, ½ tsp pepper, and bay leaves. Bring to a simmer.
4. Cover and transfer to 300°F oven (or keep on low Traeger setting). Braise 3–3.5 hours until meat shreds easily with a fork.
5. Skim excess fat, discard bay leaves, and adjust seasoning if needed.

The double-hit of smoke and fresh herbs gives this stew a rustic depth you can’t get from a quick stovetop version—it’s worth every minute.

Tip: Serve over creamy polenta to soak up the rich sauce.

Traeger Grilled Beef Porterhouse Steak with Garlic Butter

Nothing beats the smoky char of a perfectly grilled porterhouse, especially when it’s slathered in rich garlic butter—this one’s a showstopper for steak night.

Ingredients:

• 1 (1.5-inch-thick) beef porterhouse steak (about 24 oz)
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1 tsp freshly ground black pepper
• 4 tbsp unsalted butter, softened
• 2 cloves garlic, minced
• 1 tbsp chopped fresh parsley

Instructions:

1. Prep the steak: Pat the porterhouse dry with paper towels, then rub with 1 tbsp olive oil. Season evenly with 1 tsp kosher salt and 1 tsp black pepper. Let sit at room temperature for 30 minutes.
2. Make the garlic butter: In a small bowl, mix 4 tbsp softened butter, 2 cloves minced garlic, and 1 tbsp chopped parsley until combined. Set aside.
3. Grill: Preheat Traeger grill to 450°F (high heat). Sear the steak for 4–5 minutes per side for medium-rare (135°F internal temperature), or until desired doneness. Transfer to a cutting board.
4. Rest and serve: Top the steak with garlic butter immediately after grilling. Let rest for 5 minutes, then slice against the grain and serve.

The garlic butter melts into every crevice of the steak, adding a punchy, aromatic richness that pairs perfectly with the smoky crust. Tip: For extra flavor, toss a handful of wood pellets (like hickory or mesquite) into your Traeger before grilling.

Smoked Traeger Beef Cheeks with Red Wine Reduction

These melt-in-your-mouth beef cheeks, kissed with smoky flavor and draped in a rich red wine glaze, are the ultimate slow-cooked showstopper.

Ingredients:

• 4 beef cheeks (about 2 lbs), trimmed of excess fat
• 2 tbsp olive oil
• 1 tbsp kosher salt
• 1 tbsp black pepper
• 1 tbsp smoked paprika
• 1 cup dry red wine (like Cabernet Sauvignon)
• 1 cup beef broth
• 3 garlic cloves, minced
• 2 tbsp brown sugar
• 2 tbsp unsalted butter

Instructions:

1. Prep the beef: Rub beef cheeks with 1 tbsp olive oil, then coat evenly with 1 tbsp kosher salt, 1 tbsp black pepper, and 1 tbsp smoked paprika. Let sit at room temperature for 30 minutes.
2. Smoke: Preheat Traeger (or pellet smoker) to 225°F with super smoke mode on. Place beef cheeks directly on the grill grates and smoke for 4 hours until deeply bronzed.
3. Braise: Transfer beef cheeks to a Dutch oven. Add 1 cup red wine, 1 cup beef broth, and 3 minced garlic cloves. Cover and braise in the smoker (or oven at 300°F) for 3 hours until fork-tender.
4. Reduce: Remove beef cheeks and tent with foil. Simmer braising liquid over medium heat with 2 tbsp brown sugar until thickened to a glaze (about 15 minutes). Whisk in 2 tbsp butter until glossy.
5. Serve: Shred beef cheeks slightly, drizzle with red wine reduction, and garnish with flaky salt.

The magic here? Smoking before braising builds layers of flavor—earthy smoke gives way to silky, wine-kissed meat that pulls apart with a gentle nudge.

Tip: For extra depth, add a sprig of rosemary to the braising liquid.

Traeger Smoked Beef Brisket Tacos with Avocado Salsa

These smoky, tender brisket tacos are a game-changer—slow-cooked to perfection and topped with a creamy avocado salsa that’ll have everyone reaching for seconds.

Ingredients:

• 1 (4–5 lb) beef brisket, trimmed
• 2 tbsp olive oil
• 2 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 2 tsp kosher salt
• 1 tsp black pepper
• 1 cup beef broth
• 12 corn tortillas, warmed
• 1/2 cup crumbled cotija cheese
• 1/4 cup chopped cilantro
• 1 lime, cut into wedges

Avocado Salsa:

• 2 ripe avocados, diced
• 1/4 cup diced red onion
• 1 jalapeño, seeded and minced
• 2 tbsp lime juice
• 1/4 tsp salt

Instructions:

1. Preheat Traeger (or pellet smoker) to 225°F. In a small bowl, mix 2 tbsp brown sugar, 1 tbsp smoked paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 2 tsp salt, and 1 tsp black pepper. Rub brisket with 2 tbsp olive oil, then coat evenly with the spice mix.
2. Place brisket fat-side up on the grill grates. Pour 1 cup beef broth into a disposable pan on the grill below. Smoke for 8–10 hours until the internal temperature reaches 203°F and the bark is dark and crispy.
3. Rest brisket for 30 minutes, then slice thinly against the grain.
4. Make the salsa: Gently toss 2 diced avocados, 1/4 cup red onion, 1 minced jalapeño, 2 tbsp lime juice, and 1/4 tsp salt in a bowl.
5. Assemble tacos: Layer sliced brisket on warmed tortillas, top with avocado salsa, cotija cheese, and cilantro. Serve with lime wedges.

The magic here? The brisket’s smoky crust pairs perfectly with the bright, creamy salsa—no heavy sauces needed.

Tip: For extra tender meat, wrap the brisket in butcher paper after 5 hours of smoking.

Traeger Grilled Beef Sirloin with Blue Cheese Crust

This juicy sirloin gets a bold upgrade with a tangy, crispy blue cheese crust—perfect for impressing guests or treating yourself to a steakhouse-worthy meal at home.

Ingredients:

• 1 (2 lb) beef sirloin steak, 1.5 inches thick
• 2 tbsp olive oil, divided
• 1 tsp kosher salt
• 1 tsp freshly cracked black pepper
• 1/2 cup crumbled blue cheese
• 1/4 cup panko breadcrumbs
• 1 tbsp chopped fresh parsley
• 1 tsp Dijon mustard

Instructions:

1. Preheat Traeger grill to 225°F (or set up for indirect heat). Pat the sirloin dry, then rub with 1 tbsp olive oil. Season evenly with salt and pepper.
2. Place steak on the grill and smoke for 45 minutes, or until internal temperature reaches 115°F (for medium-rare).
3. While steak cooks, mix blue cheese, panko, parsley, mustard, and remaining 1 tbsp olive oil in a bowl to form a crumbly paste.
4. Increase grill temp to 450°F (or move steak over direct heat). Press the blue cheese mixture onto the top of the steak. Grill for 5–7 minutes until crust is golden and internal temp reaches 130°F.
5. Rest steak for 10 minutes before slicing against the grain.

The magic here? That salty, crunchy crust melts into the smoky beef, creating pockets of creamy richness in every bite.

Tip: For extra depth, add 1/2 tsp garlic powder to the blue cheese mix—it balances the tang beautifully.

Smoked Traeger Beef Meatballs in Marinara Sauce

These smoky, tender meatballs simmered in rich marinara are a game-changer—thanks to the Traeger’s deep wood-fired flavor.

Ingredients:

• 1 lb ground beef (80/20 blend)
• 1/2 cup panko breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 cups marinara sauce (store-bought or homemade)
• 1 tbsp olive oil
• Fresh basil, for garnish

Instructions:

1. Prep the smoker: Preheat your Traeger to 225°F with hickory or oak pellets for a robust smoke flavor.
2. Mix the meatballs: In a bowl, combine ground beef, 1/2 cup panko, 1/4 cup Parmesan, 1 egg, 2 cloves minced garlic, 1 tsp oregano, 1 tsp salt, and 1/2 tsp black pepper. Gently mix with your hands until just combined—don’t overwork it.
3. Shape and smoke: Roll into 1.5-inch meatballs (about 16 total). Place on a greased grill grate or tray, then smoke for 45 minutes until firm and lightly browned.
4. Simmer in sauce: In a cast-iron skillet, heat 1 tbsp olive oil over medium. Add 2 cups marinara sauce and the smoked meatballs, stirring gently to coat. Simmer for 15 minutes until the sauce thickens slightly.
5. Serve: Garnish with fresh basil and extra Parmesan. The Traeger’s smoky depth makes these meatballs unforgettable—they’re juicy inside with a hint of char from the grill.

Tip: For extra flavor, stir a splash of balsamic vinegar into the marinara before simmering.

Conclusion

With these 18 smoky Traeger beef recipes, you’re all set to fire up the grill and savor bold, delicious flavors. Whether you’re craving juicy brisket, tender ribs, or a classic burger, there’s something here for every beef lover. Try a few, share your favorites in the comments, and don’t forget to pin this roundup for your next BBQ adventure. Happy grilling!