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As the year comes to a close, what better way to celebrate the start of a new one than with a delicious feast?
Traeger grills offer the perfect opportunity to elevate your New Year’s celebration with mouthwatering, smoky dishes that everyone will love.
Whether you’re smoking a tender prime rib, grilling succulent ribs, or cooking up sides that pack a punch, the Traeger can handle it all.
In this article, we’ve rounded up 25+ New Year’s Traeger recipes that will ensure your holiday gathering is full of flavor and unforgettable moments.
These recipes combine the best of smoky grilling with fresh ingredients to create dishes that will impress your guests and add that perfect touch to your New Year’s festivities.
Let’s dive into these flavorful recipes and make this year’s celebration one to remember!
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25+ Easy & Tasty New Year’s Traeger Recipes That Will Elevate
With these 25+ New Year’s Traeger recipes, you’re all set to create a memorable spread that’s perfect for ringing in the new year.
From hearty smoked meats to flavorful sides and even desserts, your Traeger grill can help you create the ultimate feast that will leave your guests talking long after the ball drops.
Whether you’re a seasoned grill master or a newcomer to the world of Traeger, these recipes will bring joy and deliciousness to your New Year’s celebration.
So fire up that grill, gather your friends and family, and get ready to enjoy a New Year’s feast that’s as exceptional as the year ahead!
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Traeger Smoked Beef Brisket
A juicy, smoky beef brisket made on your Traeger grill is the perfect centerpiece for a New Year’s feast. The slow-cooked brisket is seasoned with a flavorful dry rub and smoked for hours, resulting in tender, melt-in-your-mouth meat with an incredible smoky flavor. This recipe is simple, requires minimal preparation, and can be a great way to kick off the year with a delicious meal.
Ingredients:
- 1 whole beef brisket (10-12 pounds)
- 1/4 cup olive oil
- 1/4 cup apple cider vinegar
- 1/4 cup kosher salt
- 1/4 cup black pepper
- 2 tbsp paprika
- 2 tbsp garlic powder
- 2 tbsp onion powder
- 1 tbsp chili powder
- 1 tbsp ground cumin
- 1 tbsp ground mustard
Instructions:
- Preheat your Traeger grill to 225°F using hickory or oak wood pellets.
- Trim excess fat from the brisket, leaving about 1/4-inch of fat on top.
- In a small bowl, mix the olive oil and apple cider vinegar. Rub this mixture over the brisket.
- In another bowl, combine the salt, pepper, paprika, garlic powder, onion powder, chili powder, cumin, and mustard. Rub the dry rub generously over the brisket.
- Place the brisket on the grill and smoke for 10-12 hours or until the internal temperature reaches 203°F, basting occasionally with apple juice.
- Once done, wrap the brisket in butcher paper and let it rest for 30 minutes before slicing.
This Traeger smoked brisket is a showstopper for any New Year’s celebration. The low and slow cooking process ensures maximum flavor penetration, and the rich, smoky taste is sure to impress your guests. Whether served as a main dish or in sandwiches, it’s a perfect way to begin the year with good food and great company. Enjoy the tender slices with your favorite sides for an unforgettable New Year’s meal.
Traeger Smoked Salmon with Dill and Lemon
For a lighter, but equally flavorful option to serve at your New Year’s gathering, this Traeger smoked salmon is a winner. The fish is seasoned with a fresh dill and lemon mixture, then smoked to perfection on the Traeger. It’s easy to make and incredibly versatile, whether served as an appetizer, side dish, or the main course. This dish is not only delicious but also healthy, making it a perfect choice to start the year right.
Ingredients:
- 2 pounds salmon fillets, skin-on
- 1/4 cup olive oil
- 1 lemon, thinly sliced
- 1/4 cup fresh dill, chopped
- 2 cloves garlic, minced
- 1 tsp salt
- 1 tsp black pepper
- 1 tbsp brown sugar
- 1 tbsp mustard seeds
Instructions:
- Preheat your Traeger grill to 225°F with alder or fruit wood pellets for a mild flavor.
- Lay the salmon fillets on a large platter and drizzle with olive oil.
- Season the salmon with salt, pepper, garlic, dill, and brown sugar. Place lemon slices on top of the fillets and sprinkle with mustard seeds for an extra burst of flavor.
- Place the salmon on the grill grates, skin side down, and smoke for 1.5-2 hours, or until the internal temperature of the fish reaches 145°F.
- Remove from the grill and allow the salmon to rest for a few minutes before serving.
This smoked salmon is a perfect choice for a healthier, lighter New Year’s dish. The fresh dill and lemon complement the rich salmon perfectly, while the slow smoking process enhances the flavors without overpowering the delicate fish. It’s easy to prepare yet offers a sophisticated taste that will have everyone at the table asking for seconds. Serve it with some crusty bread, a fresh salad, or on a charcuterie board for a fabulous addition to your New Year’s celebration.
Traeger Grilled Veggie Platter with Balsamic Glaze
A vibrant and delicious medley of vegetables grilled on the Traeger makes for a fantastic side dish for any New Year’s meal. This vegetable platter, drizzled with balsamic glaze and seasoned with fresh herbs, is not only easy to prepare but also packed with flavor. It’s perfect for guests who prefer a lighter option or those who are looking for a healthy addition to their celebration spread.
Ingredients:
- 2 zucchini, sliced into rounds
- 2 bell peppers, sliced into strips
- 1 pint cherry tomatoes
- 1 red onion, sliced into rings
- 1 cup mushrooms, halved
- 2 tbsp olive oil
- 1 tbsp fresh thyme, chopped
- 1 tbsp fresh rosemary, chopped
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 cup balsamic vinegar
- 1 tbsp honey
Instructions:
- Preheat your Traeger grill to 400°F using hickory or cherry wood pellets for a mild smokiness.
- Toss the zucchini, bell peppers, cherry tomatoes, onion, and mushrooms in olive oil, salt, pepper, thyme, and rosemary.
- Arrange the vegetables on the grill grates and cook for 10-12 minutes, flipping halfway through, until they are tender and slightly charred.
- While the vegetables are grilling, combine the balsamic vinegar and honey in a small saucepan and bring to a simmer. Reduce for 5-7 minutes until thickened and syrupy.
- Once the vegetables are done, remove them from the grill and drizzle with the balsamic glaze. Serve immediately.
This Traeger grilled veggie platter is a flavorful and colorful addition to your New Year’s spread. The smoky char from the grill, combined with the sweetness of the balsamic glaze, creates a perfect balance of flavors. The veggies retain their natural sweetness, while the herbs and glaze bring a fresh, tangy element to the dish. It’s a versatile side that pairs beautifully with any meat or can be served as a stand-alone dish for vegetarian guests. A wholesome, delicious way to ring in the New Year!
Traeger Smoked Pork Ribs
These Traeger smoked pork ribs are a crowd-pleaser for any New Year’s gathering. The combination of a flavorful dry rub and slow, steady smoking ensures fall-off-the-bone tenderness with a delicious smoky flavor. Topped with a tangy barbecue sauce, these ribs will be the highlight of your celebration and are easy to prepare, making them a go-to choice for a festive New Year’s meal.
Ingredients:
- 2 racks of baby back ribs
- 1/4 cup olive oil
- 1/4 cup apple cider vinegar
- 1/4 cup brown sugar
- 1/4 cup paprika
- 2 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp chili powder
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp ground cumin
- 1 cup barbecue sauce (your favorite)
Instructions:
- Preheat your Traeger grill to 225°F with apple or hickory wood pellets.
- Remove the membrane from the back of the ribs and pat them dry with paper towels.
- In a small bowl, combine olive oil, apple cider vinegar, brown sugar, paprika, garlic powder, onion powder, chili powder, salt, pepper, and cumin. Rub the mixture evenly over both sides of the ribs.
- Place the ribs on the grill and smoke for 3-4 hours, or until the meat begins to pull away from the bones and the internal temperature reaches 190°F.
- During the last 30 minutes, brush the ribs with your favorite barbecue sauce and allow it to caramelize.
- Once done, remove the ribs from the grill and let them rest for 10 minutes before slicing.
Smoked pork ribs on the Traeger are a guaranteed showstopper for your New Year’s meal. The slow-smoking process brings out the rich, smoky flavor while the rub creates a perfect balance of sweetness and spice. The addition of barbecue sauce toward the end creates a sticky, delicious finish that will have everyone going back for more. Serve with coleslaw, cornbread, or grilled vegetables for a complete festive feast.
Traeger Roasted Whole Chicken with Lemon and Herbs
A whole roasted chicken made on the Traeger grill is a simple yet impressive dish for your New Year’s spread. The chicken is seasoned with fresh lemon, herbs, and garlic, then smoked to perfection, ensuring juicy meat with a crispy skin. This recipe is easy to follow and offers a classic and comforting main dish that will please guests of all ages.
Ingredients:
- 1 whole chicken (4-5 pounds)
- 1/4 cup olive oil
- 1 lemon, quartered
- 4 garlic cloves, smashed
- 1/4 cup fresh rosemary, chopped
- 1/4 cup fresh thyme, chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/2 tsp garlic powder
Instructions:
- Preheat your Traeger grill to 375°F with applewood or cherry wood pellets.
- Remove the giblets from the chicken and pat the chicken dry with paper towels.
- Stuff the cavity of the chicken with the lemon quarters, garlic, rosemary, and thyme.
- Rub the chicken with olive oil and season with salt, pepper, paprika, and garlic powder.
- Place the chicken on the grill and roast for 1.5-2 hours, or until the internal temperature reaches 165°F in the thickest part of the breast.
- Let the chicken rest for 10 minutes before carving.
This roasted whole chicken is perfect for a New Year’s celebration, offering both elegance and comfort in one dish. The Traeger’s smoking process results in a chicken that is tender, juicy, and full of flavor, with the added depth from the fresh herbs and lemon. The crispy skin is a wonderful contrast to the moist interior, making every bite a delight. Serve with mashed potatoes, roasted vegetables, or a side salad for a balanced and satisfying meal.
Traeger Grilled Shrimp Skewers with Garlic Butter
These Traeger grilled shrimp skewers are an excellent option for a lighter and seafood-focused dish to kick off your New Year. The shrimp are marinated in a garlic butter sauce and smoked on the grill for a delicious smoky flavor that pairs perfectly with the richness of the butter. It’s a quick recipe that makes for an easy appetizer or main course at any New Year’s celebration.
Ingredients:
- 1.5 pounds large shrimp, peeled and deveined
- 1/4 cup melted butter
- 2 cloves garlic, minced
- 1 tbsp lemon juice
- 1 tsp paprika
- 1/2 tsp red pepper flakes
- Salt and pepper, to taste
- 1 tbsp fresh parsley, chopped (for garnish)
- 4-6 wooden skewers, soaked in water for 30 minutes
Instructions:
- Preheat your Traeger grill to 400°F using alder or applewood pellets for a mild smoky flavor.
- In a bowl, mix together the melted butter, garlic, lemon juice, paprika, red pepper flakes, salt, and pepper.
- Toss the shrimp in the garlic butter marinade and let it sit for 15-20 minutes.
- Thread the shrimp onto the soaked wooden skewers, making sure they’re evenly spaced.
- Place the skewers on the grill and cook for 2-3 minutes per side or until the shrimp turn pink and opaque.
- Remove the shrimp from the grill and sprinkle with fresh parsley before serving.
These Traeger grilled shrimp skewers with garlic butter are a fantastic way to add some seafood flair to your New Year’s menu. The smoky flavor from the grill, combined with the savory richness of the garlic butter, makes for a mouthwatering dish. They’re quick, easy, and perfect for guests to nibble on during the festivities. Serve them as an appetizer or pair them with rice, salad, or pasta for a light and satisfying main course that will make your celebration extra special.
Traeger Smoked Prime Rib Roast
A prime rib roast is the ultimate showstopper for any New Year’s feast, and cooking it on the Traeger adds a depth of flavor that’s hard to beat. The slow smoking process ensures the meat is tender and juicy, while the garlic and herb crust enhances the natural beefy flavor. Perfect for large gatherings, this recipe will leave your guests talking about it long after the meal is over.
Ingredients:
- 1 (5-7 pound) bone-in prime rib roast
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 2 tbsp fresh rosemary, chopped
- 2 tbsp fresh thyme, chopped
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 cup beef broth (for basting)
Instructions:
- Preheat your Traeger grill to 225°F with hickory or oak wood pellets.
- Pat the prime rib roast dry and rub it with olive oil.
- In a small bowl, combine garlic, rosemary, thyme, salt, pepper, onion powder, garlic powder, and smoked paprika. Rub this mixture evenly over the roast.
- Place the prime rib on the grill and smoke for 3-4 hours, or until the internal temperature reaches 120°F for medium-rare.
- During the last 30 minutes, baste the roast with beef broth every 15 minutes to keep it moist.
- Once the desired temperature is reached, remove the roast and let it rest for 15-20 minutes before slicing.
This Traeger smoked prime rib roast is a luxurious and flavorful way to kick off the New Year. The low-and-slow smoking process ensures the roast remains juicy and tender, while the herb rub creates a savory crust that adds another layer of flavor. Whether served as the centerpiece of your meal or paired with sides like mashed potatoes and roasted vegetables, this prime rib is a sure way to impress your guests and make your New Year’s dinner memorable.
Traeger Smoked Mac and Cheese
Creamy, cheesy, and smoky, this Traeger smoked mac and cheese is the perfect side dish to complement any New Year’s meal. The addition of smoky flavor from the grill elevates this classic comfort food to new heights. With a rich, creamy sauce and gooey cheese, this mac and cheese will quickly become a favorite at your New Year’s celebration.
Ingredients:
- 1 pound elbow macaroni
- 4 cups shredded cheddar cheese
- 2 cups shredded Gruyère cheese
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 4 cups whole milk
- 1/2 tsp garlic powder
- 1/2 tsp mustard powder
- Salt and pepper to taste
- 1/2 cup panko breadcrumbs
- 1/4 cup Parmesan cheese, grated
Instructions:
- Preheat your Traeger grill to 375°F with hickory or applewood pellets for a mild, smoky flavor.
- Cook the elbow macaroni according to the package instructions. Drain and set aside.
- In a large pot, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to make a roux.
- Gradually add the milk, whisking constantly to avoid lumps. Stir in garlic powder, mustard powder, salt, and pepper. Bring to a simmer and cook until the sauce thickens, about 5 minutes.
- Remove the pot from the heat and stir in the cheddar and Gruyère cheeses until melted and smooth.
- Combine the cooked pasta and cheese sauce, then pour into a greased 9×13-inch baking dish.
- Top with panko breadcrumbs and Parmesan cheese.
- Place the baking dish on the grill and smoke for 30-40 minutes, until the top is golden brown and crispy.
This Traeger smoked mac and cheese adds a smoky twist to the classic dish, making it a perfect side for your New Year’s meal. The creamy cheese sauce is perfectly balanced by the crunchy, golden breadcrumb topping, while the smoky flavor from the grill enhances every bite. Whether served alongside smoked meats or on its own, this mac and cheese is sure to be a hit at your New Year’s celebration, bringing warmth and comfort to your table.
Traeger Roasted Brussels Sprouts with Bacon and Balsamic Glaze
A fantastic vegetable side dish for any New Year’s dinner, these Traeger roasted Brussels sprouts with bacon are smoky, crispy, and packed with flavor. The combination of smoky Brussels sprouts and salty bacon, finished off with a drizzle of tangy balsamic glaze, creates a perfect balance of savory and sweet. This dish is a great way to add a burst of color and flavor to your New Year’s meal.
Ingredients:
- 1 pound Brussels sprouts, trimmed and halved
- 4 slices bacon, chopped
- 2 tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 2 tbsp balsamic vinegar
- 1 tbsp honey
Instructions:
- Preheat your Traeger grill to 400°F with hickory or applewood pellets for a savory smoke.
- In a skillet, cook the chopped bacon over medium heat until crispy. Remove and drain on paper towels, leaving a small amount of bacon fat in the pan.
- Toss the halved Brussels sprouts in olive oil, garlic powder, smoked paprika, salt, and pepper. Place them on the grill grates and roast for 20-25 minutes, flipping halfway through, until crispy and golden.
- While the Brussels sprouts are roasting, combine balsamic vinegar and honey in a small saucepan. Bring to a simmer and cook for 5-7 minutes, until it reduces into a syrupy glaze.
- Once the Brussels sprouts are done, toss them with the crispy bacon and drizzle with the balsamic glaze before serving.
These Traeger roasted Brussels sprouts with bacon and balsamic glaze are a savory and smoky side dish that will be the perfect accompaniment to your New Year’s feast. The Brussels sprouts are crispy on the outside and tender on the inside, while the bacon adds a salty crunch. The balsamic glaze brings a touch of sweetness, balancing the smoky and savory flavors. This dish is not only delicious but also adds a colorful, festive touch to your New Year’s spread.
Traeger Smoked Salmon
This Traeger smoked salmon is a delicious and elegant addition to your New Year’s spread. The fish is brined to lock in moisture and then slow-cooked on the Traeger, infusing it with a rich, smoky flavor. Perfect for a seafood appetizer or main dish, this smoked salmon is incredibly flavorful, moist, and will be a hit with your guests. Serve with crackers, cream cheese, and fresh dill for a festive and impressive platter.
Ingredients:
- 2 pounds fresh salmon fillet, skin on
- 1/4 cup brown sugar
- 1/4 cup kosher salt
- 1 tablespoon black peppercorns, crushed
- 1 tablespoon coriander seeds, crushed
- 1 tablespoon dill weed
- 2 teaspoons garlic powder
- 1/2 cup maple syrup
- 1 tablespoon fresh lemon juice
- 1 tablespoon olive oil
Instructions:
- Preheat your Traeger grill to 225°F using alder or cherry wood pellets for a mild, sweet smoke.
- In a small bowl, mix together the brown sugar, kosher salt, peppercorns, coriander, dill, and garlic powder. Rub the mixture evenly over the salmon fillets and let it sit for 30 minutes to 1 hour.
- Rinse the brine off the salmon and pat dry with paper towels. Drizzle the salmon with maple syrup, lemon juice, and olive oil.
- Place the salmon on the grill and cook for 1.5 to 2 hours, or until the internal temperature reaches 140°F and the fish flakes easily with a fork.
- Remove the salmon from the grill and let it rest for 5-10 minutes before serving.
This Traeger smoked salmon is perfect for impressing your guests with minimal effort. The brine ensures the salmon remains moist and flavorful, while the smoke from the Traeger imparts a lovely depth of flavor. The maple syrup and lemon drizzle add a touch of sweetness and tang that balance the richness of the fish. Whether served as an appetizer or part of a larger meal, this dish is sure to be a highlight of your New Year’s celebration.
Traeger Smoked Chicken Wings with Spicy Honey Glaze
These Traeger smoked chicken wings are crispy, smoky, and perfectly glazed with a sweet and spicy honey sauce. Smoking the wings first gives them a rich, deep flavor, while the glaze adds a nice balance of heat and sweetness. These wings are perfect for a fun New Year’s appetizer or snack, and they’re sure to be a crowd-pleaser at your party.
Ingredients:
- 2 pounds chicken wings
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/2 cup honey
- 2 tablespoons hot sauce (adjust to desired spice level)
- 1 tablespoon soy sauce
- 1 tablespoon apple cider vinegar
Instructions:
- Preheat your Traeger grill to 250°F using hickory or applewood pellets for a savory, smoky flavor.
- Toss the chicken wings with olive oil, garlic powder, paprika, salt, pepper, and cayenne pepper. Ensure the wings are evenly coated.
- Place the wings on the grill and smoke for 2 hours, turning them halfway through, until they are cooked through and have reached an internal temperature of 165°F.
- While the wings are smoking, prepare the glaze by combining honey, hot sauce, soy sauce, and apple cider vinegar in a small saucepan. Bring to a simmer over medium heat, and cook for 5-7 minutes, or until the sauce thickens.
- Once the wings are done, remove them from the grill and toss them in the spicy honey glaze until fully coated.
- Serve immediately and enjoy!
These Traeger smoked chicken wings are the perfect balance of smoky, sweet, and spicy flavors. The long, low-and-slow smoking process ensures the wings are juicy and tender, while the spicy honey glaze adds a delicious kick. Whether you’re serving them as an appetizer or as part of a larger spread, these wings are sure to become a New Year’s favorite. Pair them with a cold drink for a festive and flavorful snack!
Traeger Smoked Beef Brisket
A Traeger smoked beef brisket is a stunning and mouthwatering main dish for your New Year’s celebration. This recipe allows the brisket to slowly smoke over several hours, producing a tender, juicy cut of meat with a smoky, rich flavor. Paired with a simple rub and a tangy vinegar-based mop sauce, this brisket will be a hit with meat lovers and makes a perfect centerpiece for any holiday table.
Ingredients:
- 1 (10-12 pound) whole beef brisket
- 1/4 cup yellow mustard (for coating)
- 1/4 cup kosher salt
- 1/4 cup black pepper
- 1/4 cup paprika
- 2 tablespoons garlic powder
- 1 tablespoon onion powder
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 1 cup apple cider vinegar
- 1/2 cup water
Instructions:
- Preheat your Traeger grill to 225°F with oak or hickory wood pellets for a deep, smoky flavor.
- Rub the brisket with a thin layer of yellow mustard to help the seasoning stick. In a small bowl, mix together the kosher salt, black pepper, paprika, garlic powder, onion powder, cumin, and chili powder. Rub the spice mixture generously over the entire brisket.
- Place the brisket fat side up on the grill and smoke for 6-8 hours, or until the internal temperature reaches 160°F. During the cooking process, mist the brisket every hour with a mixture of apple cider vinegar and water to keep the meat moist.
- Once the brisket reaches 160°F, wrap it tightly in butcher paper or aluminum foil and continue cooking for an additional 4-5 hours, until the internal temperature reaches 200°F and the meat is tender.
- Remove the brisket from the grill and let it rest for 30 minutes before slicing against the grain.
This Traeger smoked beef brisket is the perfect way to elevate your New Year’s celebration. The slow-smoking process ensures the brisket is incredibly tender, while the flavorful rub and vinegar mop sauce infuse it with smoky, savory goodness. This dish pairs wonderfully with classic sides like coleslaw, baked beans, or cornbread, making it the centerpiece of a perfect holiday meal. Sliced thin and served with your favorite sauces, this brisket will be a memorable highlight of your New Year’s feast.
Traeger Smoked Pork Ribs with Brown Sugar Glaze
These Traeger smoked pork ribs are a tender, juicy treat perfect for your New Year’s gathering. With a sweet and smoky glaze made from brown sugar, honey, and apple cider vinegar, they offer a mouthwatering balance of flavors. The slow-smoking process on your Traeger infuses the ribs with a rich, smoky aroma while keeping the meat juicy and tender. Whether you serve them as an appetizer or a main course, these ribs are sure to impress your guests.
Ingredients:
- 2 racks of baby back ribs
- 1/4 cup yellow mustard
- 1/4 cup apple cider vinegar
- 1/4 cup brown sugar
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions:
- Preheat your Traeger grill to 225°F using hickory or cherry wood pellets for a deep smoky flavor.
- Remove the silver skin from the back of the ribs and pat them dry with paper towels. Rub a thin layer of yellow mustard over the ribs to help the seasoning stick.
- In a bowl, combine the brown sugar, garlic powder, onion powder, smoked paprika, chili powder, salt, and pepper. Coat the ribs generously with the rub mixture.
- Place the ribs on the grill and smoke for 3-4 hours, or until the meat is tender and pulls away from the bone.
- In a separate saucepan, mix apple cider vinegar, honey, soy sauce, and brown sugar over medium heat until the sugar dissolves and the sauce thickens, about 5-7 minutes.
- During the last 30 minutes of cooking, brush the ribs with the brown sugar glaze every 10 minutes to build up a sticky, caramelized coating.
- Once done, remove the ribs from the grill and let them rest for 10 minutes before slicing and serving.
These Traeger smoked pork ribs with a brown sugar glaze offer the perfect blend of sweet, savory, and smoky flavors. The slow smoking process ensures the meat is tender, while the brown sugar glaze provides a delicious caramelized finish. Whether served with sides like cornbread or coleslaw, these ribs will be a standout dish at your New Year’s celebration and are guaranteed to satisfy every meat lover at your table.
Traeger Smoked Mac and Cheese
Traeger smoked mac and cheese is the ultimate comfort food for your New Year’s feast. The creamy, cheesy pasta is smoked on the grill, infusing it with a unique smoky flavor that adds depth to the richness of the cheese sauce. Topped with crispy breadcrumbs and smoked for that perfect balance of creaminess and crunch, this mac and cheese will be a hit with kids and adults alike, making it a perfect side dish for your holiday spread.
Ingredients:
- 1 lb elbow macaroni
- 2 cups sharp cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1/2 cup grated Parmesan cheese
- 2 cups whole milk
- 1/2 cup heavy cream
- 1/4 cup unsalted butter
- 1 tablespoon Dijon mustard
- 2 teaspoons garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup panko breadcrumbs
- 1 tablespoon olive oil
Instructions:
- Preheat your Traeger grill to 250°F using applewood or maple pellets for a subtle, sweet smoke.
- Cook the elbow macaroni according to package instructions, drain, and set aside.
- In a large saucepan, melt the butter over medium heat. Add the garlic powder, smoked paprika, and Dijon mustard, stirring to combine.
- Pour in the milk and heavy cream, and bring to a simmer. Once simmering, add the cheddar, mozzarella, and Parmesan cheeses, stirring constantly until the cheese has melted and the sauce is smooth.
- Season the sauce with salt and pepper to taste. Add the cooked macaroni to the sauce and stir until the pasta is fully coated with the cheesy sauce.
- Transfer the macaroni and cheese to a baking dish and top with the panko breadcrumbs. Drizzle with olive oil to help the breadcrumbs crisp up.
- Place the baking dish on the Traeger grill and smoke for 1-1.5 hours, or until the top is golden and crispy and the cheese sauce is bubbling.
- Remove from the grill and let it rest for 5 minutes before serving.
This Traeger smoked mac and cheese is a decadent, smoky twist on the classic comfort food. The slow-smoking process on the Traeger adds a depth of flavor to the creamy cheese sauce, while the crispy breadcrumb topping provides the perfect crunch. It’s the perfect side dish to pair with smoked meats, ribs, or any hearty New Year’s feast. This dish is sure to be a crowd favorite and will elevate your celebration to the next level of deliciousness.
Traeger Smoked Prime Rib Roast
A Traeger smoked prime rib roast is a luxurious, melt-in-your-mouth dish perfect for a New Year’s feast. With its tender meat and flavorful seasoning, this prime rib is slow-cooked on the Traeger grill, absorbing the smoky goodness from the wood pellets. Paired with a savory herb rub and a rich au jus sauce, this is the ultimate centerpiece for your holiday meal. It’s elegant yet easy to prepare, ensuring you ring in the New Year with a show-stopping dish.
Ingredients:
- 1 (6-8 pounds) bone-in prime rib roast
- 3 tablespoons olive oil
- 1 tablespoon kosher salt
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh parsley, chopped
- 1/2 cup beef broth
- 1/4 cup red wine
Instructions:
- Preheat your Traeger grill to 225°F with oak or hickory wood pellets for a robust, smoky flavor.
- Rub the prime rib roast with olive oil, salt, pepper, garlic powder, rosemary, thyme, and parsley. Massage the seasoning into the meat to coat it evenly.
- Place the roast on the grill bone side down and smoke for about 3-4 hours, or until the internal temperature reaches 120°F for medium-rare (adjust to your preferred doneness).
- Once the roast reaches the desired temperature, remove it from the grill and tent with foil. Let it rest for 20 minutes.
- While the roast rests, prepare the au jus by placing beef broth and red wine in a small saucepan over medium heat. Simmer for 5-7 minutes, stirring occasionally.
- Slice the prime rib against the grain and serve with the au jus sauce.
This Traeger smoked prime rib roast is the epitome of holiday dining. The slow-smoking process ensures the meat is incredibly tender, while the herb rub imparts layers of savory flavor. The accompanying au jus adds moisture and richness to each slice. Whether you serve it alongside mashed potatoes, roasted vegetables, or your favorite New Year’s sides, this prime rib roast will undoubtedly steal the spotlight at your celebration. Perfect for special occasions, it’s an impressive and mouthwatering way to ring in the New Year!
Note: More recipes are coming soon!