Summer is right around the corner! Do you know what that means?
It’s time to dust off your grill, prep your meat grinder and slicer, and stock up on the best charcoal for smoking because barbecue season is upon us. And let’s be honest, a barbecue just isn’t a barbecue without some mouth-watering beef. The variety of textures and cuts of beef make it an essential part of any BBQ season.
If you want to make the most out of your beef barbecues, you need to know which cuts are the best. Each cut has its own unique qualities and should be cooked in a way that brings out its best flavors.
In this post, we’ll dive into some of the best cuts of beef to smoke. We’ll also guide you on how to smoke, grill, cook, and serve each cut for maximum flavor.
By the end of this post, you’ll be a beef cut aficionado, ready to make your next barbecue the talk of the town.
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7 Best Cuts of Beef to Smoke
Smoking beef is a slow, deliberate process that requires patience. Beef is rich in fat and connective tissues, which is why it takes time to cook it to perfection.
However, with the right cuts and techniques, you can draw out that rich, juicy flavor that makes smoked beef so delicious. After thorough research, we’ve compiled a list of the seven best beef cuts for grilling and smoking, along with tips to help you cook them to perfection.
1. Beef Brisket
If you’re after a top-tier cut, the beef brisket is where it’s at. This cut is renowned for its tough meaty fibers and tender fat, which together create an unbeatable flavor profile.
Smoking brisket requires special attention, but if you do it right, the payoff is worth every second. When selecting your brisket, aim for a Prime cut with excellent marbling. However, if Prime is out of your budget, a Choice brisket will still deliver great results.
With a quality cut, minimal seasoning is required—the meat itself is rich in flavor. Be sure not to trim off the fat, as it acts as an insulator, ensuring that your brisket is smoked to perfection.
Tip: When choosing your brisket, hold it up to see if it bends slightly. If it does, you’ve got yourself a tender, ready-to-smoke cut.
- Target Internal Temperature: 205 °F
- Cooking Time: 10 to 12 hours (depending on size)
- Recommended Smoke Wood: Oak, Hickory, Pecan, Cherry.
2. Beef Ribs / Short Ribs
If you’re new to smoking or grilling beef, beef ribs are an excellent starting point. These cuts are some of the easiest to smoke, thanks to their marbling and fat content, which naturally tenderizes the meat.
Beef ribs come from the area between the flank steak and the brisket. Given their size, they often need to be trimmed to fit your grill. The large bones in beef ribs help to evenly distribute heat, ensuring that the meat cooks thoroughly.
Ribs can be sourced from the loin, chuck plate, or brisket. Depending on your preference, let your butcher know whether you’d like chuck plate ribs or full plate short ribs. When it comes to seasoning, a simple mix of salt and pepper is enough to bring out the natural flavors, making ribs one of the best cuts for beef.
- Target Internal Temperature: 205 °F
- Cooking Time: 6 to 8 hours
- Recommended Smoke Wood: Oak, Hickory, Pecan, Cherry.
3. Chuck Roast
Chuck roast is an excellent alternative to brisket, offering similar flavors at a lower cost and with a faster cooking time due to its smaller size.
Despite its size, chuck roast packs a flavorful punch, comparable to brisket. There are two main ways to cook a chuck roast. The first method is similar to smoking a brisket. Though slightly more tender than brisket, it can still be sliced nicely with a sharp knife.
For a perfectly smoked chuck roast, start cooking at 225 °F and aim for an internal temperature of 190 °F. Alternatively, you can pull the meat, similar to pulled pork. For this, cook at 240 °F and pull the roast when it reaches an internal temperature of 200 °F.
For best results, invest in a smoker thermometer to monitor the temperature closely.
- Target Internal Temperature: 190 °F (sliced), 200 °F (pulled)
- Cooking Time: 5 to 7 hours
- Recommended Smoke Wood: Hickory, Pecan.
4. Top Sirloin Steak
The top sirloin steak is another fantastic option, especially for beginners. It’s an affordable cut with plenty of flavor. The top sirloin, taken from the hip, is ideal for smoking as it’s more tender.
One excellent method for grilling sirloin steak is dry-brining. This process helps to tenderize the meat and adds texture. Marinate the steak in the fridge for anywhere from two to twenty-four hours—the longer, the better. To keep your meat fresh while it marinates, consider using a quality food vacuum sealer.
- Target Internal Temperature: 145 °F (for medium-rare)
- Cooking Time: 1 hour per pound.
- Recommended Smoke Wood: Hickory, Mesquite.
5. Flank Steak
Flank steak is a go-to for anyone seeking a flavorful, budget-friendly cut. It’s tender, packed with flavor, and comes from the lower belly of the cow.
Don’t confuse flank steak with skirt steak—they’re different cuts. Flank steak is sourced from the lower abdominal area, while skirt steak comes from near the diaphragm.
Flank steak doesn’t require hours of smoking. A quick grill is all it needs, especially when marinated with robust seasonings like garlic, pepper, and citrus juice. This cut pairs well with strong pellets like hickory and mesquite, which complement its rich flavor.
- Target Internal Temperature: 135 °F (for medium-rare)
- Cooking Time: 1 to 2 hours
- Recommended Smoke Wood: Hickory, Mesquite.
6. Tri-Tip
If lean cuts are your preference, the Tri-tip is a must-try. This triangular cut is known for being lean and somewhat chewy, with minimal fat content.
To maximize the flavor, remember the three S’s: seasoning, smoking, and searing. Start by seasoning the meat generously, then smoke it on your gas grill. Keep a close eye on the temperature, aiming for an internal temperature of 135 °F for medium-rare.
For an extra burst of flavor, sear the steak in a skillet with butter before serving.
- Target Internal Temperature: 135 °F (for medium-rare)
- Cooking Time: 1.5 to 2 hours
- Recommended Smoke Wood: Hickory, Oak, Cherry, Pecan.
7. Top Round
Top round steak is a tougher cut, requiring some preparation to achieve the right flavor and texture.
Before grilling, dry brine the steak and season it with your favorite spices. Let it sit in the fridge overnight to allow the flavors to penetrate the meat.
When ready to cook, place the steak on the grill and monitor the temperature closely. Remove it from the heat once it reaches an internal temperature of 150 °F.
For best results, slice the meat against the grain and serve it while it’s still warm.
- Target Internal Temperature: 150 °F (for medium)
- Cooking Time: 5 to 6 hours
- Recommended Smoke Wood: Oak.
Beef Cuts Best for Fast Grilling and Slow Smoking
Check out this video for a visual guide on the best beef cuts for grilling and smoking.
Conclusion
By now, you should have a good grasp of the best beef cuts for smoking and grilling. With this knowledge, you’re ready to visit your local butcher and select the perfect cut for your next barbecue.
Remember to follow these tips to extract the best flavor from your beef cuts, and you’ll be well on your way to becoming the BBQ master of your neighborhood.
