What really sets this recipe apart is the use of a smoker, which infuses the chili with a mouthwatering smoky flavor that elevates it to a whole new level. Whether you’re planning a backyard barbecue or simply looking for a cozy weekend dinner, this chili recipe is sure to become a new household favorite.

Try this Homemde Cornbread to go with your Smoked Chili, it’s delicious!

Smoked Chili Recipe Ingredients

• Ground chuck – The heart of the chili, this flavorful meat adds richness and depth to the dish.
• Onion – A classic ingredient in many chili recipes, onion provides a slightly sweet and mild flavor that pairs well with the other ingredients.
• Garlic – An aromatic and essential ingredient, garlic adds savory flavor and depth to the chili.
• Green bell pepper – Adds a bright, slightly bitter flavor and crunchy texture to the chili.
• Red bell pepper – Adds a sweet and slightly smoky flavor to the chili.
• Diced tomatoes – Provides a flavorful and slightly acidic base for the chili.
• Tomato sauce – Helps to thicken the chili and adds a rich tomato flavor.
• Kidney beans –  Adds a meaty texture and a mild, slightly sweet flavor to the chili.
• Black beans – Adds a slightly earthy flavor and a creamy texture to the chili.
• Chili powder –  A blend of chili peppers and other spices, chili powder provides a complex and spicy flavor to the chili.
• Cumin –  Adds a warm and slightly nutty flavor to the chili.
• Smoked paprika – Adds a rich and smoky flavor to the chili.
• Salt and black pepper – Essential seasonings that enhance the flavor of the other ingredients.
• Beef broth – Provides a rich, meaty flavor and helps to balance the spices in the chili.

How to Make Traeger Smoked Chili

Preheat your Traeger pellet grill to 225°F. In a large Dutch oven, cook the ground chuck over medium-high heat until browned and cooked through, stirring occasionally. Drain off any excess grease.

Add the onion, garlic, green bell pepper, and red bell pepper to the Dutch oven. Cook until the vegetables are tender, stirring occasionally.

Add the diced tomatoes (with their juices), tomato sauce, kidney beans, black beans, chili powder, cumin, smoked paprika, salt, and black pepper to the Dutch oven. Stir to combine.

Pour in the beef broth and stir again. Place the Dutch oven on the Traeger pellet grill and close the lid of the smoker. Smoke the chili for 2-3 hours, stirring occasionally.

After 2-3 hours, check the consistency of the chili. If it’s too thick, add a bit more beef broth. If it’s too thin, continue cooking until it reaches your desired consistency.

Serve the smoked chili hot, topped with shredded cheese, sour cream, chopped green onions, diced avocado, and chopped cilantro, if desired.

What can I serve with Smoked Chili?

• Cornbread – A classic accompaniment to chili, cornbread is a sweet and crumbly bread that can help to cut through the spiciness of the dish.
• Rice – A neutral grain like white or brown rice can be a great way to balance out the flavors of the chili and add some bulk to the meal.
• Tortilla chips – Crispy tortilla chips are the perfect vehicle for scooping up bites of chili, and can be especially delicious when topped with cheese, sour cream, or guacamole.
• Salad – A simple green salad can help to add some freshness and crunch to the meal, and can be a good option if you’re looking for a lighter side dish.
• Smoked vegetables – Smoked or grilled vegetables like zucchini, peppers, or sweet potatoes can be a delicious and nutritious side to serve alongside chili. They can be prepared in advance and provide a nice contrast in texture and flavor to the chili.
• Smoked Cream Cheese – this cream cheese served with crackers, pretzels or chips make a great appetizer or side dish for the Chili.

Optional Toppings for Beef Chili Recipe

Shredded cheese – A classic topping for chili, shredded cheese adds a creamy and tangy flavor to the dish. Cheddar or Monterey Jack are popular choices, but feel free to experiment with other types of cheese as well.

Sour cream – The cool and tangy flavor of sour cream is a delicious complement to the spiciness of the chili. A dollop on top of the chili can help to balance out the flavors and add some richness to the dish.

Chopped green onions – The fresh and slightly sweet flavor of chopped green onions can add a nice contrast to the rich and spicy flavor of the chili. They can add a nice crunch as well.

Diced avocado – The creamy and slightly nutty flavor of avocado can help to balance out the heat of the chili and add some healthy fats to the dish. 

Chopped cilantro – The bright and citrusy flavor of cilantro can help to add some freshness to the chili and cut through the heaviness of the dish. It can also add some colorful visual appeal to the dish.

Helpful Tips for Smoked Chili

What pellets should I use in my Traeger for smoking this chili recipe?

We recommend using Hickory or Mesquite for a great smoking flavor.

How can I add more spice to my Smoked Chili?

This recipe has two tablespoons chili powder, feel free to add more if you like. You can also add more smoked paprika or even some jalapenos to the chili.

How should I store leftovers?

We always recommend to store leftovers in an airtight container in the refrigerator.

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Smoked Chili Recipe

This Smoked Chili Recipe is delicious! It’s made with hearty ingredients like ground chuck, beans, tomatoes, and chili powder!

Prep Time 20 minutes minutes

Cook Time 3 hours hours

Servings 8

Calories 232kcal

Author Mark Rogers

Ingredients

• 2 pounds ground beef
• 1 large onion, chopped
• 1 large green pepper, chopped
• 1 large red pepper, chopped
• 4 cloves garlic, minced
• 2 14.5 oz cans diced tomatoes
• 1 15 oz can tomato sauce
• 1 15 oz can kidney beans, drained and rinsed
• 1 15 oz can black beans, drained and rinsed
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 cups beef broth

Optional Toppings

• Shredded Cheese
• Sour Cream
• Chopped Green Onions
• Diced Avocado
• Chopped Cilantro

Instructions

• Preheat your Traeger pellet grill to 225°F.
• In a large Dutch oven, cook the ground chuck over medium-high heat until browned and cooked through, stirring occasionally. Drain off any excess grease.
• Add the onion, garlic, green bell pepper, and red bell pepper to the Dutch oven. Cook until the vegetables are tender, stirring occasionally.
• Add the diced tomatoes (with their juices), tomato sauce, kidney beans, black beans, chili powder, cumin, smoked paprika, salt, and black pepper to the Dutch oven. Stir to combine.
• Pour in the beef broth and stir again.
• Place the Dutch oven on the Traeger pellet grill and close the lid of the smoker. Smoke the chili for 2-3 hours, stirring occasionally.
• After 2 hours, check the consistency of the chili. If it's too thick, add a bit more beef broth. If it's too thin, continue cooking until it reaches your desired consistency. Continue cooking for an additional 30-60 minutes.
• Serve the smoked chili hot, topped with shredded cheese, sour cream, chopped green onions, diced avocado, and chopped cilantro, if desired.

Nutrition

Calories: 232kcal | Carbohydrates: 6g | Protein: 24g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 626mg | Potassium: 566mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1442IU | Vitamin C: 45mg | Calcium: 40mg | Iron: 4mg

The post Smoked Chili Recipe appeared first on Pit Nation BBQ.

A lean cut of beef, flank steak is part of the abdominal of the cow, so it can have a tendency to be tough. But smoked just to medium rare, it becomes a tender, delicious piece of meat that will have you making it at least once a week.

Do you love your smoker like we do? Here are a few more Smoked Beef Recipe, Traeger Smoked Beef Brisket, Barbacoa Recipe, or Smoked Beef Tenderloin.

Is Flank Steak good for Smoking?

While smoking Flank Steak takes longer than grilling or cooking on the stovetop, the results are delicious with a smoky flavor and tender meat. Well worth the extra time to smoke!

Does Flank Steak need to be marinated?

The marinating process will add flavor and tenderness to your steak. This Smoked Flank Steak Recipe should be marinated for as little as 30 minutes or up to 8 hours.

Smoked Flank Steak Ingredients

This is just a summary, so keep scrolling to find the full Smoked Flank Steak Recipe.

• Flank Steak – it can be a little harder to locate, so if you can’t find it at your local grocery, be sure to ask the butcher. They can likely find one for you.

Marinade Ingredients

• Olive Oil – The flavor combination dissolves better in olive oil and the oil will coat the surface of the meat and keep it there, rather than running off. Oil is often the first ingredient in a marinade.
• Worcestershire Sauce – Adding tangy, sweet, and salty notes all in one sauce, Worcestershire may be difficult to pronounce, but it is an awesome addition to this marinade.
• Apple Cider Vinegar – Essential to binding the sauce, this vinegar also adds some acidity and tartness.
• Limes – You’ll use both the juice and the zest, so don’t work too quickly and forget to use the whole lime!
• Brown Sugar – Cuts some of the tartness with some sweetness.
• Dijon Mustard – Adds great flavor and helps bind a sauce.
• Garlic – Helps create the base of almost any sauce, the flavor goes well with almost all other flavors.
• Fresh Ground Pepper – Draw out the best of all the flavors and give your sauce a little kick.
• Red Pepper Flakes – Give your sauce an even bigger kick with red pepper flakes!

How to Smoke Flank Steak on a Traeger (or any other smoker)

Using a whisk, mix all the marinade ingredients together in a small bowl. Grab a resealable bag and put the flank steak inside. Then pour the marinade over it. Seal the bag and place it in the refrigerator for anywhere from 30 minutes to 8 hours, depending on how much time you have and how much flavor you want. 

When you’re ready to smoke your now marinated flank steak, preheat your smoker and place the flank steak directly onto the grates. When it’s done, allow the steak to rest then slice it into thin strips to serve it. 

How Do I Know When My Flank Steak is Done?

The best way to know when your flank steak is perfectly smoked is to check the internal temperature. If you are someone who uses their smoker regularly (or wants to start), investing in a leave-in meat thermometer won’t be a bad investment at all. But any meat thermometer will work.

What temp do you smoke flank steak?

The flank steak will be in the smoker, cooking at 225 degrees for around an hour and a half and up to two hours. When the internal temperature of your steak reaches 130-135 degrees, your steak is perfectly cooked.

You want to be careful not to overcook flank steak because it will become tougher, the more done it is. Medium rare is perfect. Plus, it will cook a little more while resting for 15 minutes and retaining its juices. Be sure not to cut into it until the steak has rested.

What should you serve with Smoked Flank Steak?

• Smoked Baked Beans
• Mexican Street Corn
• Macaroni Salad
• Smoked Baked Potatoes
• Smoked Queso Dip

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Smoked Flank Steak

A delicious marinade and a fairly short smoking time means that Smoked Flank Steak is what’s for dinner.

Course Smoked Recipes

Cuisine American

Keyword Smoked Flank Steak

Prep Time 9 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Marinade Time 8 hours hours

Servings 6

Calories 376kcal

Author Mark Rogers

Equipment

• Wood Recommendations Signature blend or Mesquite

Ingredients

• Flank Steak 3 pounds

Marinade

• ½ olive oil
• ½ cup Worcestershire sauce
• 2 tablespoons apple cider vinegar
• 1 medium lime juiced
• Zest of lime
• ¼ cup brown sugar packed
• 2 tablespoons Dijon mustard
• 2 tablespoons garlic minced
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon red pepper flakes

Instructions

• Whisk together all the marinade ingredients in a small bowl.
• Add flank steak to a resealable bag and pour marinade into the bag and seal. Place in the refrigerator for 30 minutes or up to 8 hours.
• Preheat your smoker to 225°F and place the flank steak directly on the grates and smoke for 1 ½ hours or until the steak reaches an internal temperature of 130-135°F.
• Allow steak to rest for 15 minutes then serve sliced into thin strips.

Nutrition

Calories: 376kcal | Carbohydrates: 16g | Protein: 49g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 136mg | Sodium: 478mg | Potassium: 1006mg | Fiber: 1g | Sugar: 11g | Vitamin A: 53IU | Vitamin C: 7mg | Calcium: 93mg | Iron: 5mg

The post Tender Smoked Flank Steak appeared first on Pit Nation BBQ.

Make certain to check out my Flavorful Grilled Steak Kabob Recipe to use with this simple steak marinade. Simple and easy.

What I really enjoy about making up this marinade for steak is that I always have the ingredients on hand to use. It’s as simple as measuring, mixing, and applying and that’s just what I’m looking for when I’m ready to grill.

Steak Marinade For Grilling

Being able to find a good marinade at the store has proven to be difficult because you never really know the ingredients that are added in. This is why this homemade steak marinade is really, really good. Not only is it made with easy and simple ingredients but it’s also a great flavor and taste.

It pairs perfectly with steak and other cuts of beef and it’s been my go-to marinade recipe for years.

How long do you marinate meat?

This all depends on the thickness of the meat. If a cut of beef is really thick, you’re going to want to give it more time to penetrate throughout. For thinner cuts of meat, minimal time is fine.

You can easily marinate beef for a few hours or even overnight as well.

Can you over marinate beef?

You bet. You have to be careful with the balance. A good rule of thumb is to start with a couple of hours and cook and see what you think. You’ll find that a taste test will help you be the judge of if it’s perfect or if you need to marinate it longer next time.

Ingredients Needed to Make Steak Marinade

• low-sodium soy sauce 
• olive oil 
• Worcestershire sauce 
• Dijon mustard 
• garlic
• dried minced onions 
• steak seasoning 
• fresh parsley, finely chopped 

Steak

• steaks 

How to Make Steak Marinade

1. Combine all ingredients in a bowl and whisk until combined
2. Add steak to a resealable bag
3. Pour marinade over steak, seal and refrigerate for 1-4 hours
4. Remove steaks, discard marinade and allow to come to room temperature
5. Grill steaks as desired 

Tips for Marinating Steak

Marinade time will vary depending on the thickness and quality of the steak.

It’s also important to note that marinating your steak is not going to make it more tender. This is a misconception that many people have. Marinating only adds flavor.

How do you store leftover steak marinade

I typically use all my marinade when I’m cooking the steak but if you find that you have some leftover, you can add it to a jar with a lid and store it in the fridge.

This will keep it fresh and ready for you to use on another cut of beef.

Can you use steak marinade or other types of meat?

The ingredients used in this marinade pair best with the flavor and texture of beef. You’ll find that there are other great options for chicken and pork, and I don’t vary or mix those marinades.

You may be interested in my Chicken Marinade or Pork Chop Marinade recipe!

Make certain to play around with this marinade as you’re applying it to your steak. The timeframe that you marinate it is going to really enhance and change the flavor.

Delicious Grilling Recipes

• Grilled Chicken Cobb Salad With A Delicious Homemade Ranch Dressing
• Best Grilled Chicken Wings Recipe With Homemade Dry Rub
• Grilled Asparagus (With Foil) – Easy Side Dish For Grilling

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Steak Marinade for Grilling

This is one of the best marinades for beef.

Prep Time 5 minutes minutes

Chill Time 4 hours hours

Author Mark Rogers

Ingredients

• ¼ cup low-sodium soy sauce 
• ¼ cup olive oil 
• ¼ cup Worcestershire sauce 
• 1 tablespoon dijon mustard 
• 2 cloves garlic, minced 
• 1 tablespoon dried minced onions 
• 2 tablespoons steak seasoning 
• 1 tablespoon fresh parsley, finely chopped 
• 4 steaks

Instructions

• Combine all ingredients in a bowl and whisk until combined
• Add steak to resealable bag
• Pour marinade over steak, seal and refrigerate for 1-4 hours (see notes)
• Remove steaks, discard marinade and allow to come to room temperature
• Grill steaks as desired

Notes

Time to marinate the steaks will vary on the thickness of the meat. 

The post Easy Steak Marinade Recipe For Grilling appeared first on Pit Nation BBQ.

Meatloaf is comfort food. Plain and simple. While it seems like meatloaf has always been around, it might be shocking to learn that its origins began in Ancient Rome. Today, you can find meatloaf made with everything from ground veal to chicken. The choices for cutting the meat to make it into a dense loaf are also varied from panko breadcrumbs to simple white bread. While you may have tried a variety of meatloaves over the years, have you ever smoked a meatloaf?

If you love easy recipes, you’ll love how easy this meatloaf is to throw together. If you’re looking for a relaxing Sunday, make this Traeger Meatloaf. Serve this with some smoked mac & cheese and a side salad for a delicious Sunday dinner.

Meatloaf Ingredients

• Ground beef
• Yellow onion
• Bell pepper
• Garlic cloves
• Seasoned salt
• Ground black pepper
• Large egg
• Breadcrumbs
• BBQ sauce

BBQ Rub

• Dark brown sugar
• Paprika
• Ground black pepper
• Sea salt
• Onion powder
• Ground mustard
• Cayenne pepper powder

Instructions

1. Preheat the smoker to 180 degrees.
2. Mix together the meatloaf ingredients.

3. Mix together the rub ingredients and set aside.

4. Shape the meat mixture into a loaf and place on a wire rack and coat with rub.

5. Place on the smoker rack and cook for 1 hour.
6. Increase the smoker temperature to 375 degrees, brush on reserved sauce, and cook for an additional 30 minutes or until the meatloaf reaches 165 degrees internally.

7. Remove from the smoker and cover with aluminum foil. Allow to rest for 10-15 minutes before slicing.
8. Add additional BBQ sauce, if desired.

Hints

Mix together the meatloaf mixture and shape the night before. You can also mix together the rub and store in an airtight container.

Substitutions

Want to cut the fat? Use ground 98% fat-free ground turkey or chicken.

Equipment

You don’t really need any special equipment for this Traeger Meatloaf. You need a couple bowls, a wire rack, and a brush to apply the BBQ sauce. One thing I would recommend for any meat recipe is an instant read thermometer. This makes it quick and easy to check the internal temperature of whatever you’re cooking. Lastly, cherry or apple wood is recommended for smoking. 

Storage

If you have leftovers, place them in an airtight container and refrigerate for 3 to 4 days. If you want to store for longer, wrap tightly and then freeze for up to 6 months.

Top Tip

Mix the meatloaf and rub mixtures up the night before. Then you can enjoy a relaxing day when it’s time to cook. 

FAQ

What is the secret to moist meatloaf?

• A combination of wet ingredients will help keep your meatloaf moist. In this Traeger Meatloaf, you’ll use onion, bell pepper, egg, and BBQ sauce to add moisture.

What do you put in meatloaf?

• A meatloaf consists of ground meat, filler (breadcrumbs, etc.), vegetables, and spices.

How to keep meatloaf from falling apart?

• Filler is added to meatloaf so you can form a loaf. That and the egg help keep the meatloaf together as it cooks.

Food Safety

Whenever you’re cooking with meat, you need to follow some food safety tips.

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Traeger Smoked Meatloaf Recipe

 This Traeger Smoked Meatloaf Recipe is going to give you all the comforting feelings of home. Add in the smoky flavors and you’re going to love this Traeger Meatloaf.

Course Smoked Recipes

Cuisine American, BBQ

Keyword smoked meatloaf, Traeger Smoked Meatloaf

Prep Time 15 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Servings 6

Calories 429kcal

Author Mark Rogers

Ingredients

• 2 lbs ground beef
• 1 medium yellow onion minced
• 1 bell pepper minced
• 2 cloves garlic minced
• 1 tsp seasoned salt
• 1 tsp ground black pepper
• 1 large egg
• 2/3 cup bread crumbs
• 3/4 cup BBQ sauce reserve 1/4 cup to brush on meatloaf

BBQ Rub

• 1/4 cup dark brown sugar
• 1 Tbsp paprika
• 2 tsp ground black pepper
• 2 tsp sea salt
• 1 tsp onion powder
• 1 tsp ground mustard
• 1/4 tsp cayenne pepper powder

Instructions

• Preheat the smoker to 180° F.
• In a large mixing bowl combine all ingredients except for the BBQ rub.
  
• In a separate bowl mix together the ingredients for the BBQ rub .
  
• Shape meat mixture into a loaf and place onto a wire rack, coat well with the BBQ rub
  
• Place the rack on the smoker and smoke for 1 hour.
  
• Increase smoker temperature to 375° F.
• Brush on reserved bbq sauce and cook for another 30 minutes or until the internal temperature is 165° F.
  
• Remove meatloaf from the smoker, cover with foil and let rest for 10-15 minutes before slicing.
• Serve immediately with additional bbq sauce if desired and your favorite side dishes.
  

Nutrition

Calories: 429kcal | Carbohydrates: 32g | Protein: 35g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 1926mg | Potassium: 644mg | Fiber: 2g | Sugar: 20g | Vitamin A: 721IU | Vitamin C: 29mg | Calcium: 67mg | Iron: 4mg

The post Traeger Smoked Meatloaf Recipe appeared first on Pit Nation BBQ.

If you have ever been intimidated by the thought of smoking meat all day long, let me put your mind at ease. This Smoked Beef Brisket recipe is simple and straightforward enough that you’ll be looking forward to honing your meat smoking skills with your next brisket.

Being a relatively inexpensive cut of meat, you’d think everyone would be eating beef brisket. But since it’s a part of the animal that holds more than half its body weight, there’s a lot of connective tissue and muscle that must be cooked correctly for it to be tender and delicious. 

SmokeD beef Brisket ingredients

Jump down to the full recipe for specific amounts of each ingredient. This is just an overview.

• Brisket – This recipe calls for the whole packer brisket, which is the full brisket (the pectoral muscle containing both the point and the flat muscles). 
• Kosher Salt – No meat seasoning would be complete without salt. Kosher salt retains flavors better in your meat and has a slightly different flavor than seasalt, so it’s a much more versatile option for smoking.
• Coarse Ground Black Pepper – Bringing along the robust flavor, coarse ground black pepper will pair well with the kosher salt to enhance the brisket flavors.
• Paprika – You’ll often find paprika in the spices list for smoking meats. With its own smokey flavor enhancing the meat, it is a great spice to use with brisket. 

Other Items You’ll Need or Will Be Handy

• A Filet or Chef’s Knife – Don’t feel like you have to go buy a brand new knife the first time you smoke a brisket. But let’s be honest, a new knife is pretty fun to try out. Either way, just be sure your knife is sharp.
• A Large Cutting Board – This one is very necessary. Your brisket is a very large piece of meat and you will need space to work.
• Pink Butcher Paper – Some people may use foil to wrap the brisket partway through the smoking process, but the peach butcher paper will create a better smokey flavor and an incredible bark.
• A Meat Thermometer – You’ll need a good, reliable meat thermometer to make sure you don’t overcook the brisket.
• A Large Thick Towel – Once your brisket comes out of the smoker, it will need to rest for an hour, wrapped in a large towel. Just be sure you have one on-hand.

How to Make Smoked Beef Brisket

Start with preheating your smoker. It should take around 30 minutes to prep the brisket, so time this accordingly. Before you start the trimming, though, go ahead and combine the kosher salt, coarse ground black pepper, and paprika in a bowl and set it aside.

Now you’ll need to trim your brisket. You’ll have to trim both sides and shape it, too. It’s good to familiarize yourself with the different parts of the brisket so you know what you’re trimming.

After your brisket is trimmed, cover every bit of it with the seasonings. Now it’s ready to go into the smoker, thicker side closest to the hottest part of your smoker. Close the lid and let the smoke work its magic.

Around halfway through the cooking process, you’ll remove the brisket and double wrap it with the peach butcher paper then return it to the smoker until the correct internal temperature is reached.

Now you’ll remove the wrapped brisket from the smoker, wrap it in a thick towel, and place it in a cooler to rest for an hour before slicing and serving. This will help the meat absorb some of the juices back to keep it tender and juicy.

How Long to Smoke a Traeger Brisket

The smoking time will depend a lot on the size of your brisket. The estimated smoking time is around 16 hours for an 11-15 pound whole packer brisket. 

You’ll want to have your meat thermometer handy to check the internal temperature around halfway through (right around eight hours). When the internal temperature is 165 degrees, you’ll wrap the brisket.

Once the internal temperature has reached 203 degrees (usually around 6-8 hours later) in the thickest part of the meat, it will be ready to rest. Checking the internal temperature is the best way to gauge the readiness of your brisket. A leave-in or bluetooth thermometer is the best way to keep an eye on the internal temperature without having to open your smoker constantly, losing heat in the process.

What Sides To Serve With Traeger Brisket?

While we could certainly make a meal out of this mouth-watering brisket, we should have some sides to go with it.

• Corn on the Cob: You really can’t ever go wrong with corn!
• Grilled Asparagus: Add a little green to your meal.
• Potatoes: Whether you serve Potato Wedges or Smoked Potatoes, don’t forget the butter and sour cream!

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Traeger Smoked Beef Brisket

This Smoked Beef Brisket is seasoned simply and cooked low and slow to take a tough piece of meat and transform it into a masterpiece.

Course Smoked Recipes

Cuisine American

Keyword Brisket, smoked brisket recipe, Traeger Smoked Beef Brisket

Prep Time 30 minutes minutes

Cook Time 16 hours hours

Servings 12 people

Calories 649kcal

Author Mark Rogers

Equipment

• Wood Pellet Options Hickory, Signature/Competition Blend

Ingredients

• 11-15 lb beef brisket whole packer
• 3 tablespoons kosher salt
• 3 tablespoons coarse ground black pepper
• 2 tablespoons paprika

Instructions

• Preheat smoker to 225°F.
• Combine the seasonings in a small bowl.
  
• Trim brisket. Remove any silver skin or excess fat from the flat muscle, and square the edges and ends of the flat. Flip the brisket and trim the fat cap to no more than ¼ inch thickness.
• Liberally sprinkle all surfaces of the brisket with the blended seasonings.
  
• Place the brisket on the smoker with the thicker end closest to the hotter section of the smoker.
  
• Close the lid and smoke until the internal temperature is 165° F. Around 8 hours.
  
• Remove the brisket from the smoker and double wrap tightly with peach butcher paper.
  
• Return the brisket to the smoker and close the lid and continue cooking at 225°F until the internal temperature of the brisket reaches 203°F in the thickest part of the meat (another 6-8 hours of cooking).
• Remove the brisket from the smoker, wrap in a thick towel and place it into a cooler to rest for one hour before slicing and serving.
  
• To serve, slice across the grain of both the point and flat muscles with a sharp knife.
  

Nutrition

Calories: 649kcal | Carbohydrates: 1g | Protein: 86g | Fat: 31g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 14g | Cholesterol: 258mg | Sodium: 2073mg | Potassium: 1396mg | Fiber: 0.4g | Sugar: 0.1g | Vitamin A: 57IU | Vitamin C: 2mg | Calcium: 29mg | Iron: 8mg

The post Traeger Smoked Beef Brisket appeared first on Pit Nation BBQ.

What is smoked tri-tip?

Smoked tri-tip is a delicious cut of meat that comes from the bottom sirloin section of a cow. It is typically smoked in order to infuse it with flavor and give it a great texture and tenderness that is perfect for slicing or serving as-is on sandwiches. Smoked tri-tip has become very popular in recent years, and it is a great option for anyone looking to try something different at their next cookout or get-together.

Ingredients for Smoked Tri-Tip 

• Tri-Tip Roast – this type of meat is taken from the bottom sirloin of a cow and is often served with au jus or salsa.
• Salt –  adding a generous amount of salt to smoked tri-tip can help to infuse the meat with even more flavor.
• Pepper –  another great way to infuse smoked tri-tip with flavor is by using pepper. You can use any variety of pepper, including black, white, and red.
• Garlic powder – garlic powder is another great way to add flavor to your smoked tri tip. Depending on your preference, you can use as much or as little as you like.
• Soy sauce –  adding a bit of soy sauce can also help to infuse smoked tri-tip with even more flavor.
• Unsalted butter –  is used to help cook the smoked tri-tip.

How to Smoke Tri Tip

1. Trim any silverskin or hard fat from the Tri-Tip
2. In a small bowl combine seasonings 

3. Pat dry and season evenly all sides of the roast and lightly pat to ensure it stays
4. Set the smoker to 180-220° F and smoke for about 2-3 hours until you have an internal temperature between 130-135°F (medium Rare)
5. Remove the Tri-Tip from the smoker and increase your pellet grill temperature to 500° F.
6. Place a cast-iron skillet on the smoker grates, once the grill gets to temperature, add the butter to a very hot cast-iron pan (500°F) and transfer the Tri-Tip and sear for 30 seconds on each side.
7. Rest the tri-tip for 10 minutes before slicing against the grain and serving.

How to Sear Smoked Tri Tip Roast

If you want to add a crispy, caramelized crust to your smoked tri-tip roast, there are a few simple steps that you can follow.

Preheat your grill or pan over high heat until it is very hot. Rub some oil or butter onto the surface of the meat and season it as desired.

Place the meat on the grill or in the pan and cook it for a few minutes per side until a nice crust has formed. Remove the smoked tri-tip from the heat and allow it to rest for at least 5-10 minutes before slicing and serving it.

Serving Smoked Tri-Tip

There are many different ways that you can serve smoked tri-tip. Some simple and delicious options include:

• Slice the smoked tri-tip thinly and serve it on sandwiches, tacos, or burritos.
• Serve the smoked tri-tip with a generous drizzle of au jus, salsa, or other sauces.
• Pair it with roasted vegetables, like potatoes and onions, to create a filling and satisfying meal.
• Mix in some additional spices or seasonings to give the smoked tri-tip even more of a unique flavor profile.

Slicing your Tri Tip roast Recipe

One of the easiest, most flavorful cuts of beef to cook is a tri tip roast. When it comes to Tri Tip,  slicing against the grain is important.

To slice your tri-tip roast, start with a sharp chef’s knife and a clean cutting board. Place the roast flat on the cutting board, with one of the short ends facing you. 

Make several slices against the grain in one direction until you have gone halfway through the meat. Then rotate the roast 90 degrees and make more slices in the other direction. Continue slicing this way, until you have evenly sliced through the whole roast.

How Long to Smoke a Tri-Tip

Learning How to smoke a tri-tip is easier than ever! Set the smoker to 180-220° F and smoke for about 2-3 hours until you have an internal temperature between 130-135°F (medium Rare). Making sure the roast is medium rare on the inside is super important. 

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Smoked Tri-Tip

Smoked tri-tip is a delicious cut of meat that comes from the bottom sirloin section of a cow. It is typically smoked in order to infuse it with flavor and give it a great texture and tenderness that is perfect for slicing or serving as-is on sandwiches.

Course BBQ, Main Course, Smoked Recipes

Cuisine American, BBQ

Keyword Smoked Tri Tip

Prep Time 5 minutes minutes

Cook Time 2 hours hours

Servings 8 people

Calories 83kcal

Author Mark Rogers

Ingredients

• 4 ea Tri-Tip Roast (3-4 pounds)
• 1/3 cup sea salt
• 1/3 cup ground black pepper
• 1/3 cup garlic powder
• 2 tablespoons unsalted butter

Instructions

• Trim any silverskin or hard fat from the Tri-Tip.
• In a small bowl combine seasonings.
• Pat dry and season evenly all sides of the roast and lightly pat to ensure that the seasoning stays on the tri tip.
• Set the smoker to 180-220° F and smoke for about 2-3 hours until you have an internal temperature between 130-135°F (medium Rare).
• Remove the Tri-Tip from the smoker and increase your pellet grill temperature to 500° F.
• Place a cast-iron skillet on the smoker grates, once the grill gets to temperature, add the butter to a very hot cast-iron pan (500°F) and transfer the Tri-Tip and sear for 30 seconds on each side.
• Rest the tri-tip for 10 minutes before slicing against the grain and serving.

Nutrition

Calories: 83kcal | Carbohydrates: 13g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 4724mg | Potassium: 252mg | Fiber: 3g | Sugar: 0.3g | Vitamin A: 141IU | Vitamin C: 0.1mg | Calcium: 55mg | Iron: 2mg

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For those of you who are intimidated by a word like “barbacoa,” let me put that fear to rest. The word derives from the word “barbeque” and refers to a way to cook meat. Simple as that. So don’t click past this Smoked Barbacoa recipe because you would definitely be missing out.

What is Barbacoa Meat?

An authentic Mexican dish usually made with either goat, beef, or lamb, Barbacoa is usually well seasoned with chilies and spices and then slow cooked until incredibly delicious. In simple terms, it’s meat that is steamed until tender. It’s perfect as a filling for burritos, tacos, or whatever else you want. When you smoke Barbacoa it gives the meat a whole new flavor that is sure to be a crowd pleaser. Beef Cheek Barbacoa is a game-changer.

Ingredients for Smoked Barabacoa

• Beef Cheeks – a tougher meat that may be a little more scarce at your local butcher’s, it is made for smoking and the flavor is incredible.
• Chipotle Peppers in Adobo Sauce – simply put, this ingredient adds some kick to your Smoked Barbacoa Beef.
• Lime Juice – provides an acidic and bright flavor to a potentially heavy flavor.
• Onion – a building block of most dishes, onion offers that base flavor for the Barbacoa.
• Pickled Jalapenos – they add some heat, but also a lot of flavor. Don’t skimp on the pickled jalapenos.
• Beef Broth – cooking in a broth will keep the meat tender and help all the flavors to cook together.

How to Make Smoked Barbacoa

Start with smoking the beef cheeks. I like to smoke them the day before or the day of. When you’re ready to start the Barbacoa Recipe, preheat the smoker, then combine the lime juice, chopped onion, pickled jalapenos, and chipotle peppers then stir in the beef broth. 

In a large foil pan, drop in the smoked Barbacoa beef cheeks then pour the liquid over them. I then place the pan in the smoker and cook it all for a few hours until the liquid is heated and the beef cheeks reach an internal temperature of  210°F. Then shred the beef cheeks and mix it back into the Barbacoa sauce. Now they are ready to serve with your tortillas and toppings to make your Barbacoa Taco.

What to Serve with your Smoked Barbacoa:

Just like with standard tacos, you’ll want to dress up your Barbacoa Taco to your liking. Here are some ideas to have on-hand:

• Tortillas – this one is essential, since you’ll need a way to put the Smoked Barbacoa  and toppings together.
• Jalapenos – add a little more heat and a little different flavor with fresh jalapenos.
• Salsa – pick your favorite flavor, you can’t go wrong adding some tangy salsa.
• Pico de Gallo – if you want less saucy Smoked Barbacoa, just add Pico de Gallo, a mixture of tomato, serrano peppers, onion, and seasoned with cilantro, salt, and lime juice. It’s a fresh alternative to traditional salsa.
• Limes – have some lime slices on-hand to squeeze over your Smoked Barbacoa and add a little more zing. 
• Onion – bring some pungent onion flavor back to the forefront with freshly chopped onion. 
• Guacamole – anything mixed with avocado is always a welcome addition to barbacoa.
• Queso Fresco Cheese – for the cheese lovers. You can never have too much cheese.
• And don’t forget the Mexican Street Corn to serve on the side!
• Or maybe our Smoked Queso is what you are looking for.

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Barbacoa Recipe

Juicy and full of flavor, this Smoked Barbacoa is perfect for Sunday afternoons and watching the big game.

Course Smoked Recipes

Cuisine American

Keyword Barbacoa Recipe

Prep Time 10 minutes minutes

Cook Time 2 hours hours

Servings 5

Calories 23kcal

Ingredients

• 2-3 pounds smoked beef cheeks shredded
• 1 can chipolte peppers in adobo sauce (7 oz)
• 2 ea limes juiced
• 1 medium onion diced
• 1/2 cup pickled jalapenos
• 3 cups beef broth

Serving

• corn or flour tortillas
• pickled or fresh jalapenos
• salsa
• Pico de Gallo
• lime wedges
• onions
• guacamole
• Queso fresco cheese

Instructions

• Smoke Beef Cheeks a day ahead or day of, find complete instructions HERE (link to Smoked Beef Cheeks)
• Preheat the smoker to 250 degrees F
• Juice limes and chop onion
• In a large bowl, combine lime juice, chipotle peppers, onion and pickled jalapenos
• Stir in beef broth
• In a large foil pan, add  the smoked beef cheeks and pour liquid over
• Place the pan on the smoker and cook for 2 hours or until liquid is heated through completely and beef cheeks have an internal temperature of 210°F and shreddable.
• Shred Beef Cheeks and mix back into the Barbacoa sauce
• Serve immediately with tortillas and toppings of your choice
• Store leftovers in refrigerator

Nutrition

Calories: 23kcal | Carbohydrates: 3g | Protein: 2g | Fat: 0.5g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 764mg | Potassium: 137mg | Fiber: 1g | Sugar: 1g | Vitamin A: 232IU | Vitamin C: 3mg | Calcium: 17mg | Iron: 1mg

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I bet you never thought about what it means when a butcher says they use the entire animal. Of all edible parts, the cheeks may be one of the lesser known, which is sad because they are extremely underrated. Smoked Beef Cheeks are versatile, small (and therefore well proportioned), and simple to prepare by following my Smoked Beef Cheeks Recipe. 

What Are Beef Cheeks?

Literally the facial cheeks of the cow, the cheeks are a well used muscle and therefore fairly full of sinew. Since there are only two of these muscles per cow, keep in mind that cheek meat is more of a specialty cut. If you have a local butcher you are going to buy them from, you’ll want to call  ahead of time to order as not many butchers keep a lot on-hand. The butcher should trim all the sinew for you, though, so that might be worth the trip.

Ingredients for Smoked Beef Cheeks

Keep scrolling for the full recipe. This is just a quick overview to give you an idea what you’re dealing with.

• Beef Cheeks – Not a large cut of meat, so be aware of how much you need for the crowd you’re feeding. These probably aren’t great for a main dish for a horde of people.
• Kosher Salt – A pivotal ingredient when it comes to smoking meat, salt keeps the meat moist and makes it easy to pull apart when done smoking.
• Ground Black Pepper – Adds that zing of flavor that every meat needs.
• Garlic Powder – Bring on the garlic. All the garlic. Beef and garlic are always a flavor win.

How to Cook Beef Cheeks

First, be sure to trim all the fat, silver skin, and sinew off the beef cheeks. Since the cheeks are a much used muscle, it can be a very tough piece of meat (before smoking it, that is). Toss all the seasonings in a bowl and add the beef cheeks, using your hands to rub the seasoning in really well. 

Preheat the smoker to 250°F then place the beef cheeks directly on the grates and smoke them for 4-5 hours or until the internal temperature reaches 210°F. After removing the beef cheeks from the smoker, let them rest for 15 minutes before slicing or pulling the meat to serve. 

If you’re wondering what dishes might be tasty with smoked beef cheeks, here are a few recommendations:

• For a smaller crowd, whip up some mashed potatoes and just go to town.
• Toss them in a hearty stew
• Create a beef cheeks lasagna
• Make pulled beef cheek sliders
• Pull the meat after smoking and use them for tacos

A Few Extra Tips

• Your beef cheeks will cook at varying rates, so I recommend inserting your meat thermometer into each cheek to ensure their internal temperature is around 210°F to 215°F before you take them out of the smoker.
• If you trim the beef cheeks yourself, you’ll probably feel like there’s a lot of waste. You can save it and add it to ground beef or even make tallow (fat added to dishes for seasoning and whatnot).
• There’s a big difference between Kosher salt and normal table salt, so if you aren’t looking to absolutely over-salt your smoked beef cheeks, it is absolutely worth purchasing Kosher salt.

Some of our Favorite Sauces to Serve with Smoked Beef Cheeks

• Texas BBQ Sauce
• 3 Ingredient BBQ Sauce

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Smoked Beef Cheeks

Smoked Beef Cheeks is all about the smoking time. Since they are a tough muscle, the slow cooking of smoking is the perfect method for making melt-in-your-mouth perfect beef cheeks. 

Course Smoked Recipes

Cuisine American

Keyword Smoked Beef Cheeks

Prep Time 10 minutes minutes

Cook Time 5 hours hours

Servings 8

Calories 57kcal

Ingredients

• 4-6 ea. Beef cheeks (2-3 lbs.)
• 1/3 cup kosher salt
• 1/3 cup ground black pepper
• 1/3 cup garlic powder

Instructions

• Trim any fat, silver skin, or sinew from your beef cheeks. There is quite a bit of waste, so save the trimming to add to ground beef or to make tallow.
• Season generously with the beef seasoning blend. I find it easiest to add the seasoning to a large bowl, toss the beef cheeks in the seasoning, and rub it in with my hands.
• Set the smoker to 250°F and preheat.
• Place the beef cheeks on the grates and cook for 4-5 hours until they reach an internal temperature of 210°F.
• Remove from the smoker and allow to rest for 15 minutes before you either slice or pull the meat.

Notes

Beef cheeks tend to cook at varying rates so probe each cheek to ensure they reach an internal temperature between 210°F to 215°F before removing from the smoker.

Nutrition

Calories: 57kcal | Carbohydrates: 13g | Protein: 3g | Fat: 0.4g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 4723mg | Potassium: 250mg | Fiber: 3g | Sugar: 0.3g | Vitamin A: 54IU | Vitamin C: 0.1mg | Calcium: 54mg | Iron: 2mg

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What Is Beef Tenderloin? 

Beef tenderloin is the muscle that comes from the backbone, or the rear of a cow right beneath the ribs. It is one of the most sought-after cuts of beef. 

Beef tenderloin is used for multiple cuts of steak, the main three being the butt, center cut, and the tail. 

What Are the Best Seasonings for Smoked Beef? 

Because this cut of meat is already delicious on its own, you can keep the seasonings simple. We use horseradish mustard, a little garlic, salt, and pepper. 

How To Smoke a traeger Beef Tenderloin to Perfection

Preheat your smoker to 180°F. The best wood pellets for beef tenderloin are typically fruitwood blends or applewood — they are sweet, subtle, and don’t take away from the already great flavors of beef tenderloin. 

While your smoker is preheating, combine your horseradish mustard and garlic paste together. Don’t be shy when you slather it onto the tenderloin, this is only going to enhance the flavors. 

Generously season your beef with salt and pepper to your liking. Remember, salt will help bring out the flavors of the meat and keep it tender. 

Smoke the tenderloin directly on the rack until it reaches an internal temperature of 125-130°F. 

Remove the tenderloin from the smoker, but don’t turn it off. We’re not done yet. 

How to Reverse Sear a Smoked Tenderloin 

When I’m smoking large cuts of meat, I find that the reverse searing method works best. This ensures that the meat has an even temperature throughout the entire cut of meat — plus, it produces a beautiful color from top to bottom. 

To reverse sear, all you have to do is increase the temperature on your smoker to the highest setting. Once up to temperature, place the tenderloin back on the rack and sear all sides for two to three minutes. Be sure to remove the tenderloin from the smoker before the internal temperature reaches 140°F. 

Allow the smoked beef tenderloin to rest for 10-15 minutes before serving. 

Serving your Beef Tenderloin

Beef tenderloin is beautifully plated when sliced into medallions and served with horseradish sauce or herb butter. 

Beef tenderloin pairs well with creamy smoked macaroni and cheese or grilled potato wedges. 

Leftovers — if there are any — can be served over top of a salad of mixed greens.

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Smoked Beef Tenderloin

Smoked Beef tenderloin, smoked low and slow is undoubtedly one of my favorite smoked meats. Its rich, full-flavors are drool-worthy.

Course Smoked Recipes

Cuisine American

Keyword Smoked Beef Tenderloin

Prep Time 15 minutes minutes

Cook Time 2 hours hours

Servings 6

Calories 423kcal

Ingredients

• 2 pounds Beef tenderloin Trimmed
• 1 Tablespoon Horseradish mustard
• 1 Tablespoon Garlic paste
• Kosher salt to taste
• Cracked Black Pepper to taste

Instructions

• Preheat the smoker to 180°F
• Combine the horseradish mustard and garlic paste together and slather onto the tenderloin.
• Generously season the beef tenderloin with kosher salt and cracked black pepper to taste.
• Place the tenderloin directly on the smoker and cook until the internal temperature reaches 125-130°F. Remove from the smoker.

Reverse Sear

• Increase smoker temperature to the highest setting. Once temperature has risen, sear the tenderloin on all sides 2-3 minutes. Watch your internal temperature and remove before it gets to 140°F.
• Remove from the smoker for the final time and allow to rest 10-15 minutes before serving.
• Slice into medallions to serve
• Serve with horseradish sauce if you like
• Store leftovers in refrigerator

Nutrition

Calories: 423kcal | Carbohydrates: 2g | Protein: 28g | Fat: 33g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 14g | Cholesterol: 106mg | Sodium: 87mg | Potassium: 470mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 0.2IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 4mg

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If you have a Weber Smokey Mountain Cooker, don’t forget to check out my smoked beef ribs on the Weber here.

There’s something magical about biting into a beef rib, breaking past the bark and seeing that smoke ring. Then the flavor hits your tongue, and your eyes roll back in your head. Congratulations, boys, summer has arrived!

These smoked beef ribs are so easy to make that you’ll be making them over and over again throughout the summer. Everyone will be asking you to do another backyard party just so they can have more of your killer ribs.

What are the ingredients to make smoked beef ribs?

The ingredients to make amazing smoked beef ribs are so simple. You’ll need the following:

• Rack of short plate ribs or chuck ribs
• Spicy beer brown mustard or mustard of your choice
• Kosher or sea salt
• Cracked black pepper
• Vinegar

How do you cook smoked beef ribs?

The first thing you want to do is get your smoker going at 250 degrees. I recommend using apple, pecan, or cherry wood.

Next, make sure you remove the membrane from the back of the ribs. No one wants to bite into this when eating and it’s easy to remove if you grab one edge with a paper towel and pull. Don’t skip this step.

Cover the ribs in mustard before coating generously in salt and pepper.

Place the ribs in the center of the smoker and smoke for 3 hours.

How long do you smoke beef ribs on Traeger?

Smoked beef ribs can take up to 6 to 8 hours to fully cook. You never want to rush this process.

Good smoked meat takes time. Halfway through the cooking process you’ll want to start spritzing your ribs to keep them moist and to add flavor.

After three hours, begin spritzing the ribs with vinegar every hour until smoked beef ribs reach an internal temperature of 203-205 degrees.

Remove the ribs and double wrap in aluminum foil before placing in a cooler for one hour.

Serve with your favorite Texas BBQ Sauce (check out my FAVORITE recipe).

What sides go best with these Traeger smoked beef ribs?

There are so many great sides to have with smoked beef ribs. You can do potato salad, deviled eggs, cornbread, coleslaw, baked beans… The list goes on and on. Here are some of my favorites from the website:

Easy Instant Pot Baked Beans

Grilled Corn on the Cob

Hassel-Free Smoked Mac and Cheese

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Traeger Smoked Ribs

Serve these delicious Traeger smoked beef ribs at your next BBQ or cookout!

Course BBQ

Cuisine American

Keyword traeger smoked beef ribs

Prep Time 15 minutes minutes

Cook Time 3 hours hours

3 hours hours

Total Time 6 hours hours 15 minutes minutes

Servings 4 people

Calories 18kcal

Author Mark Rogers

Ingredients

• 4-bone rack of short plate ribs or chuck ribs
• 3 tablespoons spicy beer brown mustard or mustard of your choice
• 2 tablespoons kosher or sea salt
• 2 tablespoons cracked black pepper
• Vinegar for spritzing

Instructions

• Preheat the smoker to 250° F.
• Using a paper towel dry off the surface of the ribs and remove the membrane from the backside of the ribs if it has not been removed. You can do this by using a butter knife to slide under the membrane to get started and pull off using a paper towel to grip the membrane.
• Cover the outside of the ribs with the mustard, this acts as a binding agent for the spices. As well as adding a little kick.
• Mix together the salt and pepper and cover the ribs generously.
• Place ribs on the smoker centered on the grates away from any hot spots and close lid and smoke for 3 hours.
• After the initial 3 hour smoke spritz ribs with the vinegar every hour until an internal read thermometer reads 203-205° F.
• Remove ribs from the smoker and double wrap in aluminum foil and rest inside a cooler for at least 1 hour.
• Serve with your favorite Texas BBQ sauce.

Notes

• Wood Pellet Choices: Apple, Pecan, Cherry
• You can use any style of mustard for the binder.
• You can experiment with adding different flavors to the vinegar spritz, some suggestions are hot sauce or substituting for apple cider vinegar.

Nutrition

Calories: 18kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 3613mg | Potassium: 61mg | Fiber: 1g | Sugar: 1g | Vitamin A: 24IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg

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