Team Traeger’s Slow-Smoked Maple & Bourbon Brined Turkey

With Thanksgiving just around the corner and more holidays and feasting shortly after that, we thought we would kick off a series of recipe ideas with this one from Team Traeger. Enjoy, especially you pellet wielding Grill Masters.


PREP TIME: 8 to 12 hours to brine
COOK TIME: 4 to 5 hours
RECOMMENDED PELLETS: Pecan, Hickory or Apple
SERVES: 8 to 10, with leftovers too


1 10- to 12-pound turkey, thawed if frozen
5 quarts hot water
1-1/2 cups kosher salt (if using table salt, cut the amount down to 3/4 cup)
3/4 cup bourbon or apple cider
1 cup pure maple syrup
1/2 cup brown sugar
1 onion, peeled and quartered through the root end
3 to 4 strips of orange peel
3 bay leaves, broken into pieces
2 tablespoons black peppercorns
1 tablespoon who...

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Smokehouse Smoker Success!

If you read about our Smokehouse smoker fail, you now know a few things not to do with an electric smoker. Having learned those lessons ourselves we jumped back on the proverbial horse and tried again. This time we had great success.

For our second test we decided to recreate our original test, minus the mistakes. That meant rubbing down some pork chops and putting some, smaller amounts, wood in the hopper. We used a couple small chunks of hickory to add some great smoky flavor to the pork chops.

After setting the temperature to 295 degree and putting a small can of water on the bottom rack, we simply closed the door on the smoker and let it sit for about an hour and a half.

We put aluminum foil on the racks under the pork chops and folded the edges up a little...

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