BBQ Beef Recipes

Traeger vs Big Green Egg (Brisket Smoking Competition) | The Bearded Butchers Check out our blog post on the same subject!

Here’s the Victorinox Link – Thanks to Victorinox for sponsoring this video! (The 8 piece set may be out of stock due to COVID)

21:37 – Thanks so much for all of your support! We love our customers! It’s all about food, family, and faith.

▶️ Check out all of our beef videos, they just keep coming!

Who needs primetime TV? Just in time for Father’s Day, The Bearded Butchers at Whitefeather Meats in Creston, OH are going to break down a beef brisket, trim it up, and smoke it on a Traeger and a Big Green Egg. In these crazy days of stores being out of beef due to COVID-19, it’ll be no problem for you to butcher your own beef cows just by watching a couple of professional butchers do it right.

Once the angus beef is trimmed up and ready, they’ll season one brisket with Original and the other with Black Bearded Butcher Blend seasoning ( and smoke them to hot, dripping perfection on a Big Green Egg and a Traeger.

Pro Tip: For the 16.5 pound beef briskets in the video we used about 2/3 bottle of seasoning.

34:28 – It takes about 1/3-1/2 of a pellet box (Traeger) for a 12 hour smoke session.

35:23 – Be sure to rest the brisket (at least 1 hour) to avoid the juice falling out when carved.

46:20 – Stay tuned for a little bonus!

Here is everything you will need to butcher a cow at home:

🔪 – Bearded Butcher cutlery (including the 6″ Victorinox)

🧂 – Our famous Bearded Butcher Blend seasoning!

🔪 Disposable cutting boards to keep things clean and safe

🔥 Our favorite Rockwood Charcoal for the Big Green Egg

🔥 Get Scott’s Looflighter! Light up that charcoal way faster!

👨‍🍳 Custom Bearded Butcher BGE Cap! (23:35) For M, L, XL BGE

👨‍🍳 Time to pull the trigger and get that Traeger Ironwood 885!

🧤 Seth’s Grill Heat Aid gloves – For max heat resistance when grilling

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2:34 – After a quick intro, the guys start cutting up the beef between the rib and the beef chuck.
4:21 – To the band saw for the next part. When the arm is off, they continue to pull the bones out of the brisket.
5:22 – One of the briskets will be ready for the pellet grill. It will be trimmed up with a lot more of the fat removed. The other will be mostly untrimmed for the charcoal grill, in this case it’s going on the BGE.
6:49 – BONUS! Seth is going to show you around the original building, the birthplace of Whitefeather Meats! Then, he cuts off a lot of the fat for the Traeger Brisket.
16:34 – Season up the first Brisket with Bearded Butcher Blend Black (
18:13 – The second brisket doesn’t get trimmed as much (for the Big Green Egg). A charcoal grill will render the fat down much more than the pellet grill.
26:11 – The brisket is ready to smoke!
28:40 – The answer you’ve been waiting for, which smoker is the best?
36:11 – Time to eat the beef briskets! Which one is the best? Only one way to find out!

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Original of the video here

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