Christmas is just around the corner, and you know what that means—time to bring out the big guns. Forget the standard holiday meal this year; let’s fire up the grill and wow your family with a feast they’ll be raving about into the New Year.
This isn’t just any holiday meal. Nope. This is smoke-infused perfection. Grab your Grillers Gold Premium BBQ Pellets, and let’s create a Christmas feast that Santa himself would stick around for!
The Main Dish Showstopper: Smoked Prime Rib Roast
If you’ve never smoked a prime rib, you’re in for a treat. This is the kind of centerpiece that will have your guests ooh-ing and ahh-ing before they even take a bite.
Season like a pro: Rub your roast with a mix of kosher salt, black pepper, garlic powder, and fresh rosemary. (Pro tip: Let the seasoning sit overnight in the fridge to really lock in the flavor.)
Smoke it low and slow: Set your grill to 225°F and smoke the prime rib until it reaches an internal temp of 120°F for medium-rare (or your preferred doneness). This usually takes about 35-40 minutes per pound.
The reverse sear trick: Once you hit the target temp, crank up the heat to 500°F and sear the roast for 5-10 minutes to get that crispy, caramelized crust. (Need more info on reverse sear? Check out our previous blog for tips and tricks here.)
Serve it with a drizzle of horseradish cream or au jus, and trust me—no one will miss the ham this year.
Festive Appetizers: Start with a Bang
While your roast is smoking, let’s get the party started with some easy, crowd-pleasing apps:
Bacon-Wrapped Dates: Sweet, salty, and smoky perfection. Wrap dates in bacon, secure with toothpicks, and smoke with Grillers Gold Fruitwood Pellets until the bacon is crispy.
Smoked Cheese Dip: Combine cream cheese, shredded cheddar, and a little beer (yes, beer!) in a cast-iron skillet. Smoke it until melty and gooey. Serve with pretzels or toasted baguette slices.
Smoked Salmon Crostini: Smoke a fillet of salmon with our Grillers Gold Cherry Pellets, then flake it onto crostini with cream cheese, dill, and a squeeze of lemon. Easy and elegant!
Holiday Sides with a Smoky Twist
Why should the main dish have all the fun? Let’s give your sides a little smoky love too.
Smoked Scalloped Potatoes: Layer thinly sliced potatoes with cream, cheese, and garlic in a baking dish, then smoke until bubbly and golden.
Brussels Sprouts with Bacon: Toss halved Brussels sprouts with olive oil, salt, and chopped bacon. Smoke them in a grill basket until caramelized and crispy.
Smoked Cranberry Sauce: Yes, you can smoke your cranberry sauce! Cook fresh cranberries with sugar and orange juice, then pop the pan on the grill for 30 minutes.
Sweet Endings: Dessert on the Grill
Don’t stop now—we’re taking dessert to the grill, too!
Smoked Bread Pudding with Whiskey Sauce: Cube some day-old bread and mix it with a custard of eggs, cream, and sugar. Smoke it with Grillers Gold Fruitwood Blend Pellets, then drizzle with a warm whiskey caramel sauce.
Smoked Chocolate Lava Cakes: Prep your favorite chocolate lava cake batter, pour into ramekins, and smoke for 10-12 minutes. Serve with a dusting of powdered sugar or a scoop of ice cream.
Winter Grilling Tips: Master the Chill
Grilling in winter? You bet! Here’s how to make it seamless:
Insulate your grill: A grill blanket or welding blanket works wonders to keep your heat steady.
Keep your pellets dry: Moisture is the enemy, so store your Grillers Gold Pellets in a sealed container.
Plan ahead: Winter grilling takes a little longer, so factor in some extra time to get your grill up to temp and maintain it.
Check your fuel: Cold weather means your grill may burn through pellets faster. Keep extra Grillers Gold bags handy—because nothing says “Grinch” like running out of smoke mid-meal!
Your Smokin’ Christmas Awaits
There you have it—a Christmas feast that’s anything but ordinary. With Grillers Gold BBQ Pelletsand a little holiday magic, you’re going to deliver a meal that’s unforgettable. So, bundle up, grab a hot cocoa (or a bourbon), and get grilling!
What’s on your grill this Christmas? Share your ideas in the comments—I’d love to hear what you’re smoking for the holidays!
Merry Christmas, happy grilling, and may your coals burn bright friends!
Thanksgiving is almost here, and if you’re anything like me, you’re already dreaming about that perfectly golden, juicy turkey and all the delicious sides. But what if I told you this year, we could take it all to the next level—with the magic of smoke?
That’s right, let’s move beyond the oven and onto the grill! Grab your favorite drink, and let’s chat about how to smoke your way to the best Thanksgiving feast ever using Grillers Gold Premium BBQ Pellets.
The Star of the Show: Smoked Turkey
Let’s talk turkey (literally). Smoking your turkey not only makes it the star of the table, but it also frees up your oven for pies and sides—win-win! For Thanksgiving, I love using Grillers Gold Fruitwood Blend. They give the turkey a subtly sweet, smoky flavor that pairs perfectly with the herbs and spices.
Here’s how you do it:
Brine the bird: This step is non-negotiable if you want that juicy turkey! Brine it overnight with a mix of salt, sugar, herbs, and citrus.
Season to perfection: After the brine, pat it dry and coat it with olive oil, salt, pepper, garlic powder, and a sprinkle of paprika.
Smoke time: Fire up your grill with Grillers Gold Applewood Pellets and keep it steady at 225°F. Let the turkey smoke for about 30 minutes per pound, aiming for an internal temp of 165°F in the breast and 175°F in the thigh.
Oh, and don’t forget to baste it with butter or broth every hour for that Instagram-worthy golden skin!
Side Dish Spotlight: Smoked Sides, Anyone?
Thanksgiving isn’t just about the turkey—let’s give those sides the smoky treatment too!
Smoked Stuffing: Instead of baking your stuffing in the oven, spread it in a cast-iron skillet and pop it on the grill for 45 minutes. The smoky flavor takes it from good to unforgettable.
Smoked Sweet Potatoes: Slice sweet potatoes in half, brush with olive oil, and sprinkle with cinnamon and brown sugar. Smoke them until soft, then top with marshmallows for a smoky twist on the classic.
Smoked Green Beans: Toss fresh green beans with olive oil, garlic, and chopped bacon, then smoke them in a grill basket. They’ll be the side dish no one saw coming!
Pro tip: Use Grillers Gold Cherry Pellets for sides—it adds a light, fruity smoke that won’t overpower the flavors.
Yes, You Can Smoke Dessert!
We’re not stopping at turkey and sides, folks. Thanksgiving desserts can get the smoky treatment too! My favorite? Smoked apple crisp.
Here’s how you do it:
Toss sliced apples with cinnamon, sugar, and a splash of bourbon.
Top with a buttery oat crumble and pop it in a cast-iron skillet.
Smoke with Grillers Gold Hickory Pellets for about an hour, until the apples are bubbling and the topping is golden.
It’s warm, cozy, and the perfect way to end the meal. (Bonus points if you top it with vanilla ice cream!)
Tips to Make It Easy
Plan ahead: Smoking takes time, so start early. But hey, that’s what makes it fun—crank up some music, sip a drink, and enjoy the process.
Get your pellets ready: Trust me, Grillers Gold has you covered. With flavors like Fruitwood, Cherry, and Hickory, you can mix and match for every dish.
Don’t peek too often: I know it’s tempting, but every time you open the grill, you let out the heat and smoke. Be patient—it’s worth it!
Cheers to a Smoky Thanksgiving!
Friends, this year let’s do Thanksgiving differently. With your grill and Grillers Gold BBQ Pellets, you’ll impress your guests, make your neighbors jealous, and have a feast that’s smoky, savory, and oh-so-satisfying.
Now, who’s ready to fire up the grill? Drop a comment below and let me know what you’re smoking for Thanksgiving—I can’t wait to hear your ideas!
Have you ever had one of those food moments where every bite feels like a celebration? That’s exactly what you’ll get when you bring smoky, mesquite-grilled Mexican flavors to your Day of the Dead (Día de los Muertos) festivities. I’m talking carne asada that melts in your mouth, tacos with a kick of citrus and spice, and grilled elotes so good you’ll want to make them every weekend!
And you know what takes these dishes to the next level? Grillers Gold Smokeshack Blend BBQ Pellets. Mesquite smoke brings that perfect bold, earthy flavor that’s basically made to go with Mexican spices.
So let’s dive into this trio of dishes and celebrate life, food, and flavor!
What’s the Deal with Día de los Muertos?
Okay, real quick—Día de los Muertos is one of the coolest holidays around. It’s all about celebrating and honoring loved ones who’ve passed away. But instead of being somber, it’s vibrant and full of life—just like the food!
Families set up beautiful altars (called ofrendas) with marigolds, candles, photos, and all the favorite foods of the departed. And that’s where we come in—with delicious, smoky grilled dishes that fit right into this colorful tradition.
Why Mesquite?
Mesquite wood is a powerhouse of flavor. It’s strong, smoky, and perfect for grilling up meats and veggies with a ton of spice. When you use Grillers Gold Smokeshack Blend BBQ Pellets, you’re getting a flavor reminiscent of Mexico and the southwestern U.S., which is why it pairs so perfectly with bold Mexican flavors.
Trust me, mesquite is like the secret sauce of grilling—it’ll take your carne asada, chicken, and even corn to a whole new level of amazing.
Recipe 1: Smoky Grilled Carne Asada
If you haven’t grilled carne asada before, this is your sign to do it. It’s simple, packed with flavor, and when you use mesquite smoke, it’s next-level good.
Here’s What You’ll Need:
2 lbs of flank or skirt steak (go for skirt steak if you can—it grills beautifully)
1/4 cup olive oil
1/4 cup fresh lime juice (seriously, fresh is key)
3 garlic cloves, minced
1 tsp ground cumin
1 tsp smoked paprika (because, why not?)
1 tsp chili powder
Salt and pepper to taste
Fresh cilantro and lime wedges to finish it off
How to Make It:
Marinate that Steak! Mix up the olive oil, lime juice, garlic, cumin, paprika, chili powder, salt, and pepper. Pour it over the steak in a shallow dish or bag and let it marinate for at least 2 hours (overnight if you can—it gets even better).
Fire Up the Grill! Preheat your grill to medium-high and throw in those Grillers Gold Smokeshack Blend BBQ Pellets. The mesquite smoke is where the magic happens.
Grill It Up. Toss the steak on the grill and cook for 4-6 minutes per side, depending on how you like it. You want a nice char on the outside—it locks in all those juices.
Slice and Serve. Let the steak rest (just for a few minutes, I know it’s tempting), then slice it against the grain. Finish with some fresh cilantro and lime wedges.
Boom—you’ve got yourself some seriously smoky, delicious carne asada. Serve it with tortillas, or just eat it straight off the plate!
Recipe 2: Mesquite Chicken Tacos
Tacos are life, right? These mesquite chicken tacos are juicy, flavorful, and so easy to make. Let’s do this.
You’ll Need:
4 boneless, skinless chicken thighs
1/4 cup fresh orange juice (trust me, the orange juice makes a huge difference)
1/4 cup fresh lime juice
2 tbsp olive oil
2 tsp ground cumin
1 tsp chili powder
1 tsp smoked paprika
Salt and pepper
Warm corn tortillas
Toppings: diced onions, fresh cilantro, salsa, lime wedges (all the good stuff)
How to Make It:
Marinate the Chicken. Mix up the orange juice, lime juice, olive oil, cumin, chili powder, paprika, salt, and pepper. Let the chicken soak up all that goodness for at least an hour.
Grill Time! Preheat your grill with those Grillers Gold Smokeshack Blend BBQ Pellets and get the grill going on medium heat. Mesquite is perfect for adding that smoky flavor without overpowering the citrus.
Grill the Chicken. Pop the chicken on the grill and cook for about 5-7 minutes per side until it’s cooked through and perfectly juicy.
Assemble Your Tacos. Slice up the chicken and throw it into some warm tortillas with your favorite toppings. Don’t skimp on the salsa!
These tacos are pure joy in every bite. The mesquite smoke gives the chicken such depth, and the citrus marinade keeps it light and fresh.
Recipe 3: Grilled Elotes with Chili-Lime Seasoning
You can’t have a Mexican feast without elotes—grilled Mexican street corn. Grilled to perfection and covered in chili-lime sauce, this is the side dish that steals the show.
You’ll Need:
6 ears of corn (husked)
1/4 cup mayonnaise
1/4 cup sour cream
1/2 cup crumbled cotija cheese
1 tsp chili powder
Zest of 1 lime
Fresh cilantro
Lime wedges
Here’s How to Make It:
Grill the Corn. Preheat your grill to medium-high, toss on some Grillers Gold Smokeshack Blend BBQ Pellets, and grill the corn for 8-10 minutes, turning it occasionally so it gets charred all over.
Make the Sauce. In a bowl, mix together the mayo, sour cream, cotija cheese, chili powder, and lime zest.
Slather it On! When the corn’s done grilling, slather it with that chili-lime sauce, sprinkle on more cotija, and garnish with fresh cilantro. Serve with lime wedges for that extra zing.
This is hands down one of the best ways to eat corn. The mesquite smoke adds a depth of flavor that pairs perfectly with the creamy, spicy topping.
Let’s Talk Hosting Tips
If you’re hosting a Day of the Dead grilling party, here’s how to make it epic:
Decorate: Get colorful! Think papel picado, sugar skulls, and marigolds to set the scene.
Side Dishes: Whip up some smoky salsas, guacamole, and grilled peppers to keep the Mexican flavors rolling.
Drinks: Serve up some margaritas or smoky mezcal cocktails to complement the food. It’s all about balance!
Music: Create a playlist with a mix of traditional Mexican tunes and fun Latin beats to keep the party vibes high.
Let the festivities begin…
Día de los Muertos is all about celebrating life, love, and those who’ve come before us. And what better way to do that than with some amazing, smoky, mesquite-grilled food?
So go ahead—fire up that grill, gather your friends and family, and dig into the flavors of Mexico!
Here we are approaching another New Year and an open calendar. We believe the best way to celebrate any occasion is to gather with some dear friends, cook up an amazing meal and share a toast together! Here’s a celebration menu with the star of the show, Ultimate Prime Rib, getting the Griller’s Gold wood grilled treatment.
The Drinks
For a great party gather relatively early in the evening and have some great cocktails. Even though we’re grillers here on this blog, we know our way around a bar as well. Two great cocktails to start the evening off are a classic Champagne Cocktail as well as an Old Fashioned. Both are quick and easy to make, here’s the techniques:
Champagne Cocktail: Super easy!
Bitters (we like Angostura for this, although Peyaud’s are also good)
Sugar Cube
Champagne or sparkling wine – but don’t go sweet like Asti Spumante, regular sparkling wine, champagne, prosecco or sparkling rose all work great
Drop the sugar cube into the bottom of a champagne or wine glass, then add a few drops of the bitters and fill with the champagne, that’s it!
Old Fashioned:
This is for a classic Old Fashioned. Note some variations at the end. And these scale up nicely so if you’re making a bunch, just do it in a pitcher or bar shaker. For each drink:
2 ounces bourbon, brandy, Canadian Whisky (ex: Crown Royal) or American whisky (Seagram’s 7)
Put all the ingredients into the bottom of a mixing glass or cocktail shaker. Using the handle of a wooden spoon or a cocktail muddler, smash the sugar and mix the ingredients. Pour over ice in a large rocks glass and add 1-2 ounces of club soda or 7 up (for a Sweet Old Fashioned) or ½ ounce of sour mix plus club soda (for a sour Old Fashioned). Garnish with an orange peel and a maraschino cherry. (photo: diffordsguide.com
The Appetizers
Ok now that we’ve got the pump primed, onto the food. For cocktail snacks, nothing beats charcuterie – meats, cheeses, olives, nuts, mustards, jellies, etc. for being able to relax, be social and enjoy the company of your friends. We’re not going to cover that here, but the internet is FULL of ideas for this – just search Pinterest, Google or other places for ideas!
The Dinner, Starring Ultimate Prime Rib!
Our whole goal when we host a dinner party is to be able to be a guest at our own party. Therefore we love it when we can do most of the cooking in advance. For this meal, here’s our menu:
On that plate, you’ll have a big slab of wood-roasted prime rib, topped with fantastic roasted mushrooms with garlic, herbs and capers, a side of crispy smashed red skin potatoes and delicious spears of asparagus wrapped with prosciutto ham! Amazing!
And as far as that “be a guest at your own party” thing? Well, the potatoes make ahead and warm back up nicely, the Asparagus takes only 15 minutes to roast in the same oven where the potatoes are warming back up and the mushrooms reheat beautifully too – so your game plan is make the beef and have it resting (more in the recipe below) then 20 minutes prior to dinner time, toss the sides into a 350 degree oven, and the rib roast back out onto the grill to sear. The roast comes off, the sides come out, slice and serve!
Ultimate Prime Rib Recipe
This recipe couldn’t be easier!
The trick is our favorite pellet grill trick – Reverse Searing – where you cook low and slow until almost the right temperature, then let things rest, then a fast sear in a hot grill and slice and serve. Here’s an in-depth look at that technique.
Buy (for a dinner party for 6-8 people):
Beef Rib (or Ribeye) Roast: We like to do this with boneless rib roasts – they cook a touch faster. Buy one in the 6 to 7 pound range. Costco and Sam’s Club are the national chain players on this but also don’t be afraid to trust the butcher. This will not be an inexpensive cut of beef but it will be impressive when it’s done! If you can get Prime grade beef, do it, if not, just look for the one that shows the best marbling,
Trim the fat cap on the roast so that it’s an even ¼ to ⅛ inch thick then score it in a crosshatch pattern. That allows the seasoning to get down into the meat.
(Stew Campbell)
Seasoning:
We like to season ours about 3-4 hours prior to cooking and let it “temper” (rise in temperature) on the kitchen counter. For seasoning, our favorite is good ‘ol SPG – salt, pepper and garlic powder. To that you could add onion powder as well. 2 parts salt, 1 part each of the rest. Give it a generous amount over every surface of the roast. We tend to think of steaks as flat objects – season both sides, but roasts are more like cubes!
Grill Prep:
You’ll want your grill nice and clean for this as when it’s time to sear, you’re going to crank the heat way up and that can cause fires if you have grease built up. So start with a clean grill!
Then preheat to 250F using your favorite Griller’s Gold pellets (we like Smokeshack or Competition for this recipe) for at least 20 minutes (cuz’ baby it’s cold outside!). Put a probe thermometer or your grill’s probe thermometer (if so equipped) into the thickest part of the meat, make sure it’s in meat and not a pocket of fat. And then head to the grill. Place the roast in the middle of the grate, shut the lid, set for your desired setpoint, close the lid and go join your friends.
A roast of this size will take 2-3 or more hours to get to 118F (which is the right temp to pull it off for warm red rare – if wanting pink Medium Rare then go to 122F). Just keep an eye on things and make sure you’re there to pull it off at the right temp.
When it hits the right temp, remove the meat from the grill, then wrap it in 2 layers of foil and nestle it into a picnic cooler lined with a towel on the bottom and a towel over the top. It will snuggle in there and the carryover heat will make it perfect. It can rest for up to 2 hours in there without appreciably cooling.
Then when you’re 35 minutes from eating time, fire the grill to 450 or 500F. When it is fully preheated and you’re 20 minutes from dinner time, put your sides in the oven as mentioned before, then, walk the roast back out to the grill, remove it from the cooler, and partially unwrap the meat, leaving it sitting in a “boat” of foil (that will catch juices and fat and keep your grill from catching fire).
Close the grill up and give it 10 minutes at this temperature, then remove it from the grill. Bring it back in and slice it into ½’ thick slabs of beefy glory! You’ll be the Prime Rib hero when you serve this to your friends and family!
(Stew Campbell)
Pair this with a great dry red wine, more cocktails, and good cheer!
From your family and friends at Griller’s Gold, to you and yours – Cheers to a Happy 2024!
Such a great month – winter is starting to go away (at least in southern/central regions), we’ve got March Madness and … St. Patrick’s Day!
And what’s the one food that is associated with St. Paddy’s? Corned Beef!
Given that this is a barbecue blog and all about smokey meats, let’s talk about the magic that happens when you take tasty Corned Beef, and you apply barbecue techniques of rubs, low and slow heat and smoke to it.
They call that magic Montreal Smoked Meat!
So exactly what is Montreal Smoked Meat (MSM) and why do we love it so much? It is cured brisket (aka Corned Beef) that is then smoked with an amazing (and spicy) coating that forms the bark on the outside.
It is a specialty of restaurants in Montreal (hence the name), and in fact THE place to get it in Montreal is Schwartz’s deli. MSM is like a brisket takes a trip to a New York Deli, on the way through Texas. It is similar to pastrami, only smokier and because it’s brisket (pastrami is a different cut), tastier! It’s got peppery spice, cured meat flavor and barbecue smoke! Pure heaven!
What makes “MSM” unique from regular barbecue brisket is the curing process. This chemically preserves the meat and gives it a unique flavor, versus raw brisket. The difference between Montreal Smoked Meat and regular corned beef is that corned beef is wet cured in a brining liquid (“pickled”) with peppercorns. The peppercorns are the primary spice (hence “corned” beef) while MSM is dry cured with a curing rub full of spices.
Making MSM is not a quick process – it takes about a week in total, but the results are amazing and worth your time. The only special thing you’ll need is curing salt – also known as “Prague Powder #1” or “Pink Salt” or “Pink Cure.” It is 6.25% granulated sodium nitrite and 93.75% table salt. The reason it’s pink is because it’s dyed that color so you don’t mistake it for salt and put it on your food like a seasoning. And don’t freak out about nitrates and nitrites in your food. You’ll eat more nitrate in a serving of spinach than you will in a serving of MSM.
The Montreal Smoked Meat Process
The process for making this is very straightforward:
First you cure the meat for 5-6 days with a rub that contains the Prague Powder #1. Then you rinse off that rub, rub it again with a peppery rub and you smoke the meat.
Finally, an hour or two prior to serving, you steam the meat to finish the cooking. Then you slice it thin against the grain and enjoy!
Because you only partially smoke the meat, this is an easy brisket to make. The smoking takes between 5 and 7 hours, then you steam it to finish it. You can also smoke it one day and steam it the next, making it very flexible around dinner plans.
Now, if you’re in a bit of a hurry, and want to shave some time or you think the whole curing thing isn’t your jam, you can make MSM from … commercial corned beef!
It’s a huge shortcut, and while you won’t wind up with truly authentic Montreal Smoked Meat, only a deli man in Montreal would know the difference. If you want to make it that way, skip forward to Step 3 in this post.
Montreal Smoked Meat – The Recipe
BUY:
A brisket. We have done these with just brisket points (ohh yeah!), brisket flats (just as good, but leaner), and whole packer briskets. Regardless of which you’re doing, you’ll want to trim it out well. We suggest checking out one of the gazillion videos on YouTube for advice on that. For the fat cap though, shave it down until it’s only ¼” to ⅛” thick. You want the rub and cure to flavor the meat. Our most recent effort was done using only a 3 ½ lb brisket point that we had separated from a large packer and used the flat for a braised brisket dish.
The first step is to dry brine it for a week in the curing rub.
You’ll need to be able to keep it in the fridge, flat, for a week, so if your fridge is anything like ours, well, eat your leftovers and clear some space! For a curing container, we like to use those big 2.5 gallon zip closure bags. The meat will give up liquid as it cures, so we like to put the meat in the bag, squeeze out the air, zip it up and put the whole thing in a foil roasting pan just in case the bag leaks.
A note about the curing rub – the amount of curing rub you put on the meat is based on the weight of the meat, and that’s because there’s a specific ratio of meat to the Prague Powder#1 that you’re supposed to follow – 1 teaspoon per 5 lbs of meat.
Therefore, the recipe below is for 5 lbs of meat. If your packer brisket is 10 lbs, then double this – if it’s 12 lbs, make roughly 2 ½ x this recipe, etc.
⅓ cup kosher salt
1T ground black pepper
1T ground coriander
1t Prague Powder #1
2t granulated table sugar
½ t ground bay leaf (or take 3 bay leaves and smash them up)
½ t ground cloves
After trimming your brisket, apply this rub all over the meat, covering every part of it, and be sure to use all the rub. Slide the rubbed brisket into the big ziplock, squeeze out the air as best you can and close it up. Put that in the big pan and slide it into the fridge. Let it cure for at least 4 days and up to 6 days (we always do 5) – flipping it over once a day.
Step 2 – Rinse and Soak:
The day before you’re going to smoke it, take it out of the bag, flop it into the sink and rinse it well to get the curing mixture off as best you can – we use a clean dish brush (make sure it has NO soap on it!) to help persuade the mixture off the meat. Some pepper bits will stay stuck in the meat and fat – that’s fine, but you’re clearing the way for the next rub.
After rinsing, fill a large roasting pan or other container with enough cold water to fully cover the meat and soak it for at least 2 hours, changing the water every 30 minutes or so while it soaks. This helps take the salt out of the surface of the meat, which is important so that the next rub can do it’s thing!
STEP 3 – Rub #2 and Smoke
Fill your pellet smoker with your favorite Griller’s Gold pellets – for this we recommend either Smokeshack Blend or Fruitwood Blend, but really they will all work great. Fire it up and preheat it for at least 20 minutes at 275 degrees.
While the grill heats up, mix up the next rub (and again this is for every 5 lbs. The difference with this is you don’t have to use all of it, so we actually make this in a larger quantity as it is fantastic on steaks – ever hear of Montreal Steak Seasoning? This is a homemade version.)
1 T coarse ground black pepper
1 t ground coriander
1 t paprika
1 ½ t garlic powder
1 ½ t onion powder
½ t dry ground mustard
½ t celery seed
½ t crushed red pepper
Optional ½ t ground Worcestershire powder (We make this optional as this is kind of hard to find, although it is very available online. This is great for a lot of things and gives a really great umami-boost.)
Spread this generously over the meat and pat it to make it set into the surface of the meat. Again, be sure to do all the surface area of the meat – edges too!
Grill On!
Ok, meat ready, grill hot, let’s get this on!
If you have a probe thermometer, place the probe in the thickest part of the meat with the tip in the center. If you’re doing a full packer brisket, we recommend placing the meat on the grill with the thickest part away from the chimney of your pellet grill. Smoke the meat until it hits an internal temp of at least 160F in the center – you can go a bit higher, but there’s really no need to. And if it stalls at 155 or so, that’s fine too. Depending on how big your brisket is, and what cut (full packer, point only, flat only), this could take anywhere from 2 ½ hours to 6 hours.
Take the meat off the smoker, bring it inside, put a layer of foil over it and a folded towel over that and let it rest for an hour.
LAST STEP – Steaming and Serve!
This is the kicker step for this – and it really makes great meat. Preheat your oven to 300 degrees F (or increase the heat on your pellet grill to that level if your oven is busy).
Prepare a roasting pan with a rack in the bottom that will allow for at least ½” or so of water without touching the meat. Lay the brisket on the rack, then seal the whole roaster up with foil, tightly, so the steam doesn’t escape. If you are using a probe thermometer, poke the probe through the foil and into the center of the thickest part of the meat. Try to keep the hole as small as possible. Slide it into the oven and let it steam for between an hour to 2 hours. You’re going for at least 185 internal temp although it can safely slide as high as 205. Once you’re at 185 though, you’re done.
Remove from the pan, put it on a board and slice it thin across the grain.
It makes amazing sandwiches on rye bread with spicy mustard, and also is just great plain – no sauce needed. And since we’re talking St. Patrick’s day – this kicks the whole “corned beef and cabbage” thing to a new level since this meat is a flavor bomb! You’re not going to be making the cabbage in with the corned beef, but serving this with a side of boiled potatoes and cabbage is very very tasty. Especially when you pair it with a classic St. Patrick’s day beer like Guinness, Smithwicks, or Harp Lager.
Montreal Smoked Meat sounds complicated, but really, it isn’t. But what you will have is a dish that will blow away your friends and family when you serve it.
Got a griller in your life and finding it hard to shop for him or her?
Well our grilling blog crew at Griller’s Gold happens to be a bunch of “gear heads” and always love shopping for the latest and greatest bits to use when we indulge our favorite hobby. That is of course, turning out favorite yums for our families and friends on our pellet grills fueled with Griller’s Gold Premium Hardwood Pellets.
We hope that our idea list below sparks some good ideas for your griller:
Thermometers
No good chef or serious BBQ griller doesn’t have their favorite thermometers. Having the ability to accurately measure temperatures means that you can accurately deliver food off your grill that is to the right doneness level, at a safe eating temperature and is of the highest quality.
Here’s a few of our favorites in a couple of different categories:
Instant Reading Thermometer: The ThermaPen
Ask any serious chef which instant-reading thermometer they use, and they’ll all say the same thing: ThermaPen.
A ThermaPen is a product from ThermoWorks, a company that makes professional quality temperature measuring devices for a variety of applications. The “standard” ThermaPen has a folding probe, and the best part is its speed and accuracy – it measures the temperature at the absolute pinpoint of the probe, and it delivers the reading within a few seconds. It is truly a pro tool!
A ThermaPen isn’t cheap by any means (regular price around $100) but they are built like tanks and last forever. We have one that is 20+ years old and still works perfectly! On sale now at $69.95 at https://www.thermoworks.com/thermapen-one/
Remote-Monitoring Thermometers and Probes
Some pellet grills come with plug-in temperature probes and that’s great – but we’ve heard they can be pretty variable on accuracy, and accuracy is what it’s all about. Here are some great products proven and used by the Griller’s Gold Team for remote-monitoring of your food (meaning that you can get the information without standing at your grill).
Meater Thermometers: We have to admit to falling in love with this thing when it was just an idea on Kickstarter and after waiting a year for it to arrive, well, we weren’t disappointed.
That’s several years ago now and they have continued to evolve and innovate the product. The concept is simple – a metal probe pen that you insert in your meat and pair with your phone and you’re good to go!
It measures both temp of your food and the ambient temp of your grill. They come in single packs, multiple-pen setups and more! Lots of sale prices right now at https://store-us.meater.com/products/meater-plus
Inkbird Remote Thermometer: Inkbird is a pretty cool company and they make a variety of temperature control and temperature measurement products. A remote thermometer like this has several probes that you can push into your food, hang in your grill to monitor temperature, etc.
Great for if you’re cooking things that don’t get done at the same pace like a chicken plus a beef roast. Rather than picking just one for you, we suggest you shop their website – they have everything from fairly inexpensive bluetooth probe setups ($51.99) up to multiple-probe wifi-enabled counter-top consoles. See what fits your budget and your griller’s needs at https://inkbird.shop/collections/bluetooth-bbq-thermometers
ThermoWorks Smoke remote thermometer: Another item we’ve had for years – ours is past 10 years old now and is still on its original set of batteries!
This thing is bullet proof and works great and is on an insane deal. This is only a two-channel thermometer, but it’s dedicated remote receiver seems to have a much longer range than standard Bluetooth.
And the reason we’re suggesting this one is it is at an insane deal right now – $64.35. We paid close to double that when we first bought ours. That said, Themoworks has a huge selection BBQ products so you may want to shop a bit on their site. Here’s the link to the SMOKE: https://www.thermoworks.com/smoke/
Tools and Accessories for the grill
These items are fun/useful tool items to add to your pellet grill to be able to make different food items, enhance your grill’s performance, and the best part, have more fun:
GrillGrates
GrillGrates are accessory grates that lay right on top of your pellet grill’s cooking grates. They work by absorbing the heat of the grill and somehow concentrating it, delivering up to 200F more heat at the grate rails, which delivers great searing and grill marks – moreso than what you can get from your grill’s standard grates.
We don’t need to know why they work, but trust us, they work great. We have them and love them! They make kits sized to fit your grill, or you can buy their standard sizes.
Flat top grills are metal plates you can lay on your grill’s cooking grate to cook typical flat-top grill foods like burgers, breakfast items like pancakes, hash browns and eggs, and even Japanese “Hibachi” style food.
There are a lot of selections out on the marketplace and for this category, we don’t have a particular one we recommend.
We do know that the GrillGrate folks (above) also make one. Things to keep in mind on these are to make sure that if you buy one that’s the same size of your grill that it is made for it – we’ve heard that these can obstruct airflow if they aren’t designed for your grill.
Now this all said, one “flattop” solution we love the best is our simple cast iron griddle from Lodge Cast Iron – this isn’t anywhere near the size of our pellet grill but it’s big enough to make a couple of omelets, or a few fried eggs all at once. A flat top on top of your pellet grill can save you the cost of one of those big dedicated flat top grills. Here’s a link to that product on Lodge’s site:
Of all the grill-friendly cooking accessories to have, cast iron cookware is the most versatile.
We own several sizes of skillets, as well as the griddle mentioned above, and because a) they are all-metal; and b) are cast-iron with no special finish to discolor or get ruined by grill use, they are perfect for grill cooking.
What to cook in them? Side dishes such as potatoes or vegetables, fish, especially delicate fish that might fall apart on grill grids, and even desserts (ever tried wood-grilled peach cobbler?) are amazing when kissed with that delicious Griller’s Gold flavor from your pellet grill!
Our favorite brand is good ‘ol, USA made Lodge, made in South Pittsburg, TN near the border with Alabama and near Chattanooga. Great place to visit! Visit their website for lots of ideas for gifts for your favorite griller. https://www.lodgecastiron.com/
Grilling gift hand Tools:
Here’s a list of things in our grilling bits cabinet that we can’t live without:
