Best Cuts of Beef for Smoking

May, 15, 2021

Recently, there has been an explosion of new barbeque restaurants here in Texas. The best chefs in the state have opened smokehouses, and people are lining up to try their food. But don’t be discouraged. Just because professional chefs with fancy kitchens and million-dollar smokers dominate the commercial market doesn’t mean that delicious barbecue is out of reach for the backyard enthusiast. The trick is choosing the best cuts of beef for smoking. 

The Smoking Process

Smoking is a method of preparing food that uses low temperatures and long cooking times. In fact, the process usually lasts for more than 30 minutes per pound of meat at temperatures between 175F and 225F. 

The benefit of cooking “low-and-slow” is that it keeps the natural moisture in the beef from evaporating too quickly. In addition, this gradual heating allows you to achieve the perfect combination of tenderness and juiciness because the fats and connective tissue break down slowly, rendering into the beef.

What to Look for in Beef for Smoking

Although many first-time pitmasters are tempted to throw their best steaks on the smoker, you’ll find that the better choice tends to be the cheaper, less glamorous cuts. 

This is because most high-end steaks like filet mignon dry out and become inedible after extended cooking times. Whereas the tougher cuts of beef benefit from ample more time in the smoker, which helps to tenderize them.

Consider a traditional barbecue menu. The cuts served are usually tough and chewy and would not be good if cooked too quickly. Imagine serving a brisket medium rare! But after eight hours on the smoker, you’re in for a real treat.

Our Favorite Cuts of Beef for Smoking

Smoked Beef Brisket

First on the list is the most famous and certainly the best cut of beef for smoking: Brisket, the king of BBQ. Beef brisket has everything that you want from a cut of meat for the smoker. It’s loaded with flavorful fat once cooked, results in melt in your mouth perfection.

Smoked Chuck Roast

While beef brisket gets most of the headlines, we’re also huge fans of smoked chuck roast here on the ranch. Chuck roast has many similarities to brisket because they both have that meaty connective tissue construction which turns super tender after slow cooking. But chuck has one significant advantage. It’s a smaller piece of meat. Not only does this mean that it takes less time to smoke, but it’s also a better portion size for the average family.

Smoked Beef Ribs

When we talk about ribs, we often think of pork, but beef ribs are just as good… maybe even better. Beef ribs can be hard to find but are well worth the effort. Cook them just as you would pork ribs for that falling off the bone, finger-licking flavor.

Check us out! We offer grass-fed, grain-finished, sustainably raised bulk beef and Premium Quality custom beef boxes. Each one is chock-full of all your favorite cuts. We also have tons of Texas Beef Company merchandise. Show the world that you Eat Better Beef!

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