It gets lowered into a pot. Covered in water. Simmered into submission.
Listen… we can do better.
Corned beef is just a brined brisket. And brisket was born for smoke. This St. Patrick’s Day, we’re skipping the boil and letting the pellet grill do what it does best: low, slow, hardwood magic.
The result?
Juicy slices. Bold bark. Pastrami-style flavor. And absolutely zero sadness in a pot.
Let’s fire it up.
Why Smoke Corned Beef Instead of Boiling It?
When you smoke corned beef on a pellet grill:
You build real bark
You deepen the spice flavor
You balance the saltiness with wood smoke
You create deli-style pastrami vibes
You instantly upgrade your St. Patrick’s Day menu
Boiling pulls flavor out. Smoke builds flavor in.
We know which side we’re on.
What You’ll Need
3–5 lb corned beef brisket (flat cut works great)
Spice packet (included with brisket)
2 tbsp coarse black pepper
1 tbsp coriander
1 tsp garlic powder
1 tsp mustard seed (optional)
Yellow or Dijon mustard (binder)
Best Griller’s Gold Pellets for Corned Beef
Since there are so many options of pellets in the Griller’s Gold lineup, here’s how to choose:
Adds beautiful color and mild sweetness. Works well mixed with Hickory or Competition Blend.
🔥 Griller’s Tip: For authentic pastrami flavor, pair Hickory or Smokeshack with a heavy cracked black pepper and coriander crust.
Step 1: Rinse & Soak
Corned beef comes packed in brine. Translation: salty.
Rinse thoroughly under cold water.
Then soak in fresh cold water for 1–2 hours, changing the water once. This pulls out excess salt and prevents your finished brisket from tasting like the Atlantic Ocean.
Pat completely dry before seasoning.
Step 2: Build That Pastrami-Style Crust
Brush lightly with mustard (this helps the rub stick — you won’t taste it).
Mix together:
Spice packet
Black pepper
Coriander
Garlic powder
Mustard seed
Press generously onto the brisket.
Don’t go light here. The crust is where the magic happens.
Step 3: Smoke Low and Slow
Preheat your pellet grill to 225°F.
Place corned beef directly on the grates, fat side up.
Smoke until internal temperature reaches 165–170°F (Usually about 3–4 hours.)
At this point, you’ll hit “the stall” — completely normal.
Wrap It
Wrap in butcher paper (or foil if needed) and continue cooking until internal temp reaches 200–203°F.
This is where it becomes tender and sliceable.
Total cook time: 6–8 hours depending on size.
Optional: True Pastrami Finish
If you want full deli-style authenticity:
After wrapping, place the brisket in a covered pan with a splash of water or beef broth and finish cooking covered.
This adds that classic pastrami tenderness.
Step 4: Rest Like You Mean It
Rest at least 1 hour before slicing.
Slice against the grain.
Thin for sandwiches. Thick for plates. Either way, admire that bark.
What to Serve With Smoked Corned Beef
We’re not doing limp cabbage.
Instead try:
Grilled cabbage steaks with olive oil and cracked pepper
Smoked baby potatoes with butter and herbs
Pellet-grilled carrots with honey glaze
Toasted rye bread + Swiss for Reubens
Stone-ground or stout mustard
This is backyard Irish done right.
Leftover Game Plan (You’re Welcome)
Smoked corned beef might be the best leftover meat of the year.
Next-day ideas:
Reuben sandwiches
Corned beef hash on the griddle
Breakfast skillet with eggs
Smoked brisket tacos
Grill once. Win twice.
FAQ: Smoked Corned Beef on a Pellet Grill
Do I have to soak corned beef before smoking?
Yes. It reduces excess salt and balances flavor.
What internal temperature should corned beef reach?
200–203°F for tender slicing.
What’s the best pellet flavor for corned beef?
Hickory, Competition Blend, or Smokeshack are ideal for beef cuts.
Is smoked corned beef the same as pastrami?
Very close. Pastrami is smoked and often steamed. Traditional corned beef is boiled — but we don’t do that here.
Final Word: This Is the Year You Stop Boiling It
St. Patrick’s Day deserves better than a pot on the stove.
A Date-Night Dinner That’s Big on Flavor, Not Stress
Valentine’s Day doesn’t need reservations, prix fixe menus, or a packed dining room buzzing louder than the conversation you actually want to have.
This year’s trend? At-home indulgence. Fewer dishes. Bigger flavor. Intentional time together.
Enter: Smoked Surf & Turf.
It’s everything a date-night meal should be—rich, celebratory, and just a little impressive—without turning your kitchen into a stress zone. With the smoker doing the heavy lifting, you’re free to slow down, pour a drink, and enjoy the night instead of racing the clock.
That’s romance, Grillers Gold style.
Why Surf & Turf Works for Valentine’s Day
Surf & turf has always been the gold standard of celebration food. Steak brings comfort and depth. Seafood adds elegance and a touch of indulgence. Together, they feel special—but not fussy.
Smoking this combo elevates it even further:
The flavors are deeper and more layered
The cooking process is calm and predictable
The experience feels intentional instead of rushed
This isn’t about showing off. It’s about setting the tone.
The Hero Recipe: Smoked Surf & Turf for Two
This is your main event—the centerpiece of the evening. One steak. One seafood option. Simple sides. Everything hits the table hot, rested, and ready.
The Turf: Smoked Filet Mignon (or Ribeye)
For Valentine’s Day, lean toward tender, elegant cuts that cook evenly and plate beautifully.
Best cuts for this meal:
Filet mignon (classic, tender, romantic)
Ribeye (rich and indulgent)
New York strip (bold, steakhouse flavor)
Season simply: Salt, cracked pepper, garlic powder. Let the smoke do the talking.
Method:
Preheat smoker to 225°F
Smoke steak until internal temp hits 115–120°F
Pull and rest while you raise the heat or finish on a hot grill or cast iron
Sear quickly to 130–135°F for medium-rare
This reverse-sear approach gives you deep smoke flavor and that perfect crust—no guesswork, no panic. (Want to perfect the reverse-sear? Check out our previous blog.)
The Turf Pellet Pairings: Steak That Feels Steakhouse-Worthy
For smoked steak, you want depth, richness, and just a touch of sweetness to complement the crust.
Top Grillers Gold Picks for Steak:
Pitmaster Blend (Hickory • Cherry • Maple) This is your go-to Valentine’s Day steak pellet. Hickory brings that classic steakhouse backbone, while cherry and maple soften the edges with subtle sweetness and beautiful color. It’s bold, balanced, and forgiving—perfect for filet, ribeye, or New York strip.
Competition Blend (Maple • Hickory • Cherry) Leaning slightly sweeter, this blend shines when you want a polished, upscale finish. It enhances the natural richness of ribeye and adds a hint of caramelized aroma during the sear. Ideal for a refined, restaurant-style plate.
Smokeshack Blend (Oak • Hickory • Mesquite) For those who love a more pronounced smoke presence, Smokeshack brings classic American BBQ character. Oak keeps it grounded, hickory adds depth, and mesquite delivers that bold edge. Best used with restraint for Valentine’s Day—think confident, not overpowering.
The Surf: Smoked Lobster Tails or Jumbo Shrimp
Seafood feels fancy, but it doesn’t need to be complicated. Keep it buttery, bright, and lightly smoked.
Top Valentine picks:
Lobster tails (ultimate date-night flex)
Jumbo shrimp skewers (fast, forgiving, flavorful)
Quick prep:
Split lobster tails or skewer shrimp
Brush with melted butter, garlic, and lemon
Smoke at 225°F until just cooked through
Pro move: Cook the seafood while the steak rests. Everything finishes together without stress.
The Surf Pellet Pairings: Elegant Smoke for Seafood
Seafood benefits from lighter, sweeter smoke that enhances—not dominates—the natural flavors.
Top Grillers Gold Picks for Seafood:
Fruitwood Blend (Maple • Cherry • Apple) This is the star for lobster tails and shrimp. Mild, slightly sweet, and incredibly aromatic, Fruitwood Blend complements buttery seafood without masking its delicacy. It’s romantic smoke—soft, warm, and inviting.
Cherry (Single Wood) Cherry adds gentle sweetness and a gorgeous hue to shrimp or lobster shells. It’s subtle enough for short cooks and pairs beautifully with garlic butter, lemon, and fresh herbs.
Pitmaster Blend (Bridge Option) If you’re smoking steak and seafood back-to-back, Pitmaster Blend acts as a perfect bridge—rich enough for beef, gentle enough for seafood when used at lower temps and shorter cook times.
Keeping the Meal Balanced (Don’t Overdo It)
This isn’t the night for a dozen sides. Pick one or two supporting players and let the main dish shine.
Finish with something easy and indulgent—chocolate, berries, or a shared dessert that doesn’t require another timer.
Romance Without the Stress
Here’s the truth: the most romantic meals aren’t complicated. They’re calm.
Smoking surf & turf lets you:
Cook with confidence
Avoid last-minute scrambling
Actually enjoy the evening
You’re not juggling burners or watching three pans at once. You’re outside, tending the fire, letting time slow down just a bit. That space—that pause—is what makes the night memorable.
Romance isn’t about perfection. It’s about presence.
And nothing says “I planned this” like a smoker quietly doing its thing while you focus on the person across the table.
Final Griller’s Tip
Skip the reservations. Light the smoker. Let the food—and the moment—speak for itself.
This Valentine’s Day, keep it simple, smoky, and unforgettable.
There is something unforgettable about the smell of wood smoke in the quiet early hours of a holiday morning. While the house is still half asleep and the coffee is brewing, the smoker is already at work—slowly building the first meal of the day with real fire and real flavor.
Smoking your holiday breakfast is more than just a cool cooking trick. It clears out your kitchen, turns the pitmaster into the hero of the morning, and creates a tradition your family will remember long after the wrapping paper is gone. From bacon and pancakes to casseroles and cinnamon rolls, your smoker can handle the entire holiday breakfast lineup.
Once you smoke breakfast for the holidays, there is no going back.
Smoked Bacon (The Gateway Food)
Let’s be honest—this is the smell that pulls people out of bed. Smoked bacon on a holiday morning is not just breakfast; it is an announcement that something special is happening. The slow rendering of fat, the gentle wood smoke, and the first sizzling batch hitting the platter immediately sets the tone for the day. Once your family tastes bacon cooked on the smoker, stovetop bacon officially becomes a backup plan.
Pitmaster Blend – Balanced sweet and bold smoke for classic bacon
Competition Blend – Slightly sweeter profile for holiday-style bacon
Hickory – Strong, traditional bacon flavor
Why it works: Bacon absorbs smoke fast, and these blends give you deep flavor without overpowering the pork.
Smoker Temp: 275–300°F Cook Time: 45–60 minutes Tip: Lay bacon flat on racks over sheet pans so the grease can drip while the meat cooks evenly.
Smoked Pancakes or Griddle Cakes
If bacon is the opening act, smoked pancakes are the unexpected headliner. Cooking pancakes on the smoker gives them a subtle wood-fired flavor that pairs beautifully with maple syrup, cinnamon, and vanilla. They stay fluffy inside, lightly crisp on the edges, and soak up whatever toppings your holiday morning calls for—berries, whipped cream, warm butter, or smoked syrup.
Fruitwood Blend – Clean, light sweetness for pancakes and syrup
Competition Blend – Subtle maple-forward smoke for bakery-style flavor
Cherry – Adds color and soft sweetness
Why it works: These blends enhance sweet ingredients without making pancakes taste savory or smoky.
Smoker Temp: 325°F Cook Time: 12–15 minutes per batch Tip: Use cast iron or a flat griddle insert to build a light crust without drying the center.
Breakfast Casseroles (Overnight = Easy Mode)
This is your secret weapon for low-stress holiday hosting. Breakfast casseroles were made for the smoker—especially when you assemble everything the night before. While presents are being opened or guests are arriving, your smoker quietly transforms eggs, cheese, potatoes, and sausage into a golden, bubbling centerpiece. One pan, one cook time, zero kitchen chaos.
Pitmaster Blend – Ideal balance for eggs, sausage, cheese, and potatoes
Fruitwood Blend – Perfect for lighter, ham-based casseroles
Competition Blend – Best for mixed sweet-and-savory breakfast bakes
Why it works: Casseroles contain fat, dairy, and protein—these pellets balance richness without bitterness.
Smoker Temp: 300°F Cook Time: 60–90 minutes, covered Tip: Remove foil for the final 10–15 minutes to brown the top.
Smoked Cinnamon Rolls
Cinnamon rolls already feel like a celebration—smoking them turns that celebration into an event. The smoker caramelizes the outer edges while keeping the center soft and gooey. As the icing melts into every swirl, the light sweetness of fruitwood smoke wraps it all together. These disappear quickly, so always make more than you think you need.
Smoked breakfast sausage is where comfort food meets pitmaster pride. Whether you are cooking links, patties, or a full sausage log to slice and serve, the smoker adds depth that a skillet simply cannot duplicate. The result is juicy, savory, slightly sweet, and perfectly balanced against eggs, pancakes, or breakfast sandwiches.
Griller’s Tip: Holiday breakfast foods absorb smoke quickly. Use a lighter smoke profile than you would for brisket or ribs and let the food shine.
Stress-Free Holiday Smoking Schedule
6:30 AM – Fire the smoker 7:00 AM – Bacon and sausage on 7:30 AM – Breakfast casserole goes in 8:15 AM – Pancakes and cinnamon rolls 9:00 AM – Coffee, presents, and full-smoke happiness
Your kitchen stays clean. Your guests stay impressed.
Pro Pitmaster Tips for Holiday Breakfast Success
Use foil pans for fast cleanup
Cook bacon flat on racks over sheet pans
Rotate pans halfway through to avoid hot spots
Let pastries finish low and slow for soft centers
Always run clean, thin blue smoke
Why Smoked Breakfast Becomes a Tradition
This is not just about food. It’s about kids running outside to check the smoker. Cold mornings, warm coffee, and wood smoke drifting through the yard. This is about slowing down for just a few minutes before the real holiday chaos begins.
Smoking holiday breakfast turns your smoker into the heart of the celebration.
Frequently Asked Questions
Can I smoke breakfast on any pellet smoker? Yes. Any pellet smoker that holds steady temperatures between 250–325°F works perfectly for breakfast foods.
Will my food taste too smoky? Not when using fruitwoods like apple, maple, or cherry. These enhance flavor without overpowering it.
Can I prep everything the night before? Yes. Casseroles, pancake batter, cinnamon rolls, and even bacon can all be prepped ahead for a smooth morning.
What is the best pellet for mixed breakfast menus? Applewood is the safest all-around choice. Maplewood is the best choice for sweeter breakfasts.
Is this just for Christmas? Not at all. This works for Thanksgiving morning, Easter, New Year’s Day, birthdays, and family reunions.
Final Thought from the Grillers Gold Backyard
You already smoke brisket. You already smoke ribs. You already smoke sides and desserts.
Now it is time to own the entire holiday—from sunrise to sundown.
Because nothing says “I showed up for this day” like a smoker rolling before the sun.
The turkey gets all the attention… but you and I both know the truth: the sides and desserts are the real show-stoppers.
And if you’re grilling or smoking your holiday feast with Grillers Gold Premium BBQ Pellets, you’re basically guaranteeing applause, compliments, and maybe even a few marriage proposals.
This year, let’s go beyond the bird and give your guests something they’ll be raving about well into January.
Below are the best pellet-powered holiday sides and desserts — bold flavors, easy techniques, and that perfect touch of smoky magic.
SMOKED + GRILLED HOLIDAY SIDES
1. Maple Bourbon Smoked Sweet Potatoes
Flavor Mood: Sweet + smoky Pellet Pairing:Cherry or Fruitwood
These sweet potatoes pick up gorgeous color and caramelization in the smoker. The maple-bourbon glaze? Chef’s kiss.
Ingredients:
Sweet potatoes, sliced into rounds
3 tbsp butter
2 tbsp maple syrup
1 tbsp bourbon
Pinch cinnamon + salt
Instructions:
Grill at 275°F for 1.5 hours.
Brush with glaze halfway through.
Finish with a sprinkle of flaky salt.
Griller’s Tip: Add a tiny splash of orange juice to the glaze for holiday brightness.
1. Can I make these recipes on a gas grill with a pellet tube? Absolutely — use a pellet tube with your favorite Grillers Gold blend.
2. What’s the best pellet for “general holiday cooking”? Competition Blend is the most versatile for mixed menus.
3. Can I prep these sides ahead of time? Yes — most can be assembled in the morning and grilled later.
4. Do fruits actually taste good smoked? YES. Especially apples, pears, and peaches.
5. My grill gets crowded — how do I time everything? Start with longer smokes (sweet potatoes), end with fast-cooking sides (beans, mushrooms).
6. How do I reheat leftovers without drying them out? Use foil + a splash of broth at 275°F.
Final Thoughts: Make This Holiday One to Remember
This holiday season, let your grill do more than cook the turkey—let it bring the magic.
With the right pellets, the right recipes, and a little smoky creativity, your sides and desserts can become the dishes your guests can’t stop talking about.
Whether you’re serving maple-kissed cornbread, fire-roasted sweet potatoes, or a cast-iron apple crisp bubbling with holiday flavor, these recipes prove one thing: when you cook with Grillers Gold, every bite tastes like celebration.
Fire up the grill, grab your favorite blend, and get ready to wow your crowd all season long.
Who says Halloween belongs only to candy and costumes?
This year, give your party (or trick-or-treat night) a smoky twist. Picture it: a crisp fall evening, the firepit glowing, your grill sizzling away while the neighborhood ghosts and goblins make their rounds. You’ve got a cold drink in hand, a plate of ghoulish grub nearby, and that irresistible wood-fired aroma floating through the air.
Whether you’re throwing a full-on costume bash or just setting out snacks for the candy crowd, these grill-friendly Halloween recipes will make your place the spooky-snack HQ of the block.
Preheat your grill to about 375°F using Competition Blend — the perfect mix for balanced heat and mild smoke.
Wrap the dogs: Cut the dough into thin strips and wind them around each hot dog, leaving space for “faces.”
Brush with egg wash for a golden finish.
Grill indirect for 15–20 minutes, turning halfway until the dough is puffed and golden.
Add eyes with tiny dots of mustard or ketchup.
Serve with: A smoky BBQ mustard dip (mix Dijon + BBQ sauce + a dash of liquid smoke). 🎃 Bonus Tip: Use mini dogs for bite-size “party mummies” — perfect for snacking while handing out candy.
Recipe #2: Monster Smash Burgers
Because every monster deserves a meaty masterpiece.
Ingredients:
1½ lb ground beef (80/20 blend)
1 tsp Worcestershire sauce
Salt and pepper to taste
Cheddar or pepper jack cheese
Pretzel buns (for extra chewiness)
Pickles, onions, lettuce, tomato (optional but encouraged)
Sprinkle cheese in layers — white (mozzarella), orange (Colby), and yellow (cheddar) to mimic candy corn.
Top with another tortilla, butter the outside, and grill for 3–4 minutes per side until melted and golden.
Cut into wedges, serve warm, and watch your guests do a double-take!
Bonus Treat: S’mores on the Grill — with a Dark Side
Don’t let the kids have all the sugar. Upgrade your s’mores by swapping plain chocolate for:
Dark chocolate + sea salt
Peanut butter cups
Caramel squares
Or — for grown-ups — drizzle with bourbon caramel sauce.
Wrap in foil, toss on the grill for 3–5 minutes, and serve with a witchy cocktail (or a cold craft beer).
Pair It with a Potion
Here are a few drink ideas to keep your Halloween cookout hauntingly happy:
Witch’s Brew Punch: Orange soda + pineapple juice + vodka + dry ice for the fog effect.
Black Lager or Porter: The darker the beer, the better for the spooky vibe.
Apple Cider Sangria: Hard cider + white wine + orange slices + cinnamon sticks.
Pellet Pairing Cheat Sheet
Flavor
Pellet
Best For
Vibe
Mild & Sweet
Fruitwood Blend
Pumpkin Poppers, Mummy Dogs
Cozy & kid-friendly
Bold & Smoky
Smokeshack Blend
Bat Wings, Monster Burgers
Deep, intense, full of fall flavor
Classic BBQ
Competition Blend
Almost anything!
Balanced & crowd-pleasing
Subtle Sweet
Competition Blend
Candy Corn Quesadillas, S’mores
Dessert-ready sweetness
Wrap-Up: The Trick to a Great Grilloween
Keep it casual. Keep it smoky. And keep those tongs handy. With the right mix of fun, food, and fire, your Halloween hangout will be the one people talk about until Thanksgiving.
So grab your Grillers Gold pellets, crack open a drink, and let’s make some memories — one mummy dog at a time.
Memorial Day is the unofficial start to grilling season—and what better way to kick it off than with an epic Smashburger Bar that’ll have your guests talking all summer long?
Forget the usual burgers—this year, it’s all about that crispy, juicy, crave-worthy smash. And don’t worry, we’ve got you covered with tips for the perfect smashburger, flavor-loaded topping combos, and simple sides that won’t keep you from the party.
What Makes a Smashburger So Dang Good?
The magic of the smashburger is in the crust—that golden-brown, crispy edge formed when a ball of ground beef hits a screaming-hot griddle or cast iron skillet. That crust locks in the juices, delivering flavor you just don’t get from thicker patties. It’s a flavor bomb of beefy goodness with crispy bits around the edges and a tender center that makes every bite satisfying.
Here’s how to make the perfect smashburger:
Use 80/20 ground beef. The fat gives it flavor and helps that crust form.
Form 2-3 oz. loose meatballs. Don’t pack them tight—you’re not making meatballs for spaghetti here.
Use a ripping hot flat surface. A cast iron griddle or flat top on your grill is ideal.
Smash hard and fast. Use a metal spatula or burger press to smash those balls into thin patties. Let them sizzle without moving for 2-3 minutes.
Salt generously after the smash.
Flip once, add cheese, and stack. American cheese is the classic. Stack two patties for the ultimate bite.
💡Pro tip: Use Griller’s Gold Competition Blend or Cherry pellets to bring a subtle smoke flavor to your burgers. Even on a griddle, your grill’s ambient smoke will infuse the meat for that unmistakable backyard barbecue flavor.
And here’s a fun host trick: grill everything you can! Not just the patties—throw your onions, mushrooms, bacon, and even pineapple slices on the grill to deepen the flavor of every topping. The grill is the star of the show today, so let it work its magic.
Build-Your-Own Smashburger Bar
This is where things get fun. Set up trays of pre-cooked double smash patties and let guests build their dream burgers, or keep the griddle going and smash them to order while your guests watch the show. The sizzle, the aroma—it’s all part of the experience.
To make it easy and interactive, offer a few signature combinations and then leave plenty of grilled and fresh toppings out for freestyle creations.
Keep it simple, crowd-pleasing, and grill-friendly:
Grilled Corn on the Cob: Brush with butter and sprinkle with smoked paprika and parmesan.
Smash Potatoes: Boil small potatoes, smash on a grill-safe pan, drizzle with oil, grill until crispy.
Chili Lime Watermelon Wedges: Fresh, hydrating, and unexpected.
Loaded Grilled Tots: Toss frozen tater tots on a grill pan, top with cheese, bacon, and green onions.
Pro move? Make your side dishes ahead of time, or prep them to grill alongside your burgers so you’re not stuck inside. Memorial Day is for hanging out—not hovering over the stove.
Final Touch: Let Guests Get Hands-On
The beauty of a smashburger bar is that it turns your backyard into a burger lab. It’s interactive, it’s fun, and it gets people talking. Set out trays with buns, toppings, sauces, and labels—or go the extra mile with mini chalkboard signs or printed menus showcasing signature combos.
Want to really wow them? Offer mini “burger passports” so guests can “check off” each burger they try.
Add in some patriotic flair with red, white, and blue serving trays or bandana napkins. Hang a few string lights, crank some summer tunes, and make your grill the centerpiece of the celebration. And don’t forget the cooler: stock it with lemonade, iced tea, and local brews to keep everyone cool while that griddle stays hot.
Fire It Up!
A smashburger bar is more than a meal—it’s an experience. With a hot grill, great toppings, and the right people around you, you’re setting the stage for one unforgettable Memorial Day. And thanks toGriller’s Gold pellets, that perfect blend of heat and flavor will carry every burger bite home.
Now grab your spatula, bring the sizzle, and let’s smash into summer.
