The best smoked ribs for your garden kitchen. Discover the classic brisket, beef ribs, pot roast and more.
A good American barbecue almost always includes beef. From beef patty mixes to luxurious steak cuts, there’s something for everyone in the tradition of grilling beef. A touch of smoke and the perfect grilling technique can perfect every cut.
If you’re planning your next barbecue, here are some of the best smoked meat recipes.
Skirt
Brisket is a barbecue classic and considered the state’s national dish by many Texans. This cut of meat is taken from the lower part of the breast of a cow or calf. Although the cut of meat is very tough raw, the cooking method breaks it down until it is tender and delicious.
To prepare the smoked brisket, dip it in the marinade of your choice. After marinating, brush the brisket with sauce, wrap in foil, and then smoke for up to five hours. The brisket takes a long time to get really soft, but it’s worth the wait.
Roast Loin
Chuck Roast is a cut of beef that comes from the animal’s shoulder. It’s one of the cheapest cuts of meat because you need to put in a little effort to tenderize it, but once you do, you’ll be rewarded with a rich, flavorful cut of meat. It’s also smaller than Brisket, making it perfect for a smaller group of people.
To smoke roast beef , season generously with salt and pepper and let the meat rest for up to a day to absorb the flavor. Then smoke the unwrapped chuck roast for about three hours. Wrap in aluminum foil or butcher paper to retain moisture and smoke at a lower temperature for another hour.
Short ribs
Short ribs are a popular BBQ item because they absorb so much flavor and are fun to eat with your fingers. Short ribs are shorter than regular ribs and may come from the cow’s forage or forage areas.
To make smoked short ribs , prepare them by removing the silver skin and excess fat, then season with liquid seasoning(some cooks prefer regular steak seasoning, others add a base like mustard). Smoke them for several hours, basting them with broth to ensure they stay moist.
Tri tip
Tri-Tip is a lean cut of steak taken from the bottom of the sirloin. It’s great for grilling because it’s so marbled and full of flavor, despite being inexpensive.
The California city of Santa Maria popularized the tri-tip as a smoked barbecue recipe, but YOU can make your own variation. To prepare Smoked Tri-Tip , season the meat with salt and pepper. Then smoke for 60 to 90 minutes. Tri-tip takes less time in the smoker than other cuts because it’s tender, so be careful not to overcook it.
Beef cheeks
The name of this cut explains where it came from. Beef cheeks are cut from the cow’s cheek. Although the initial texture is very chewy, after a long period of smoking it becomes delicious and tender, with a shredded texture resembling pulled pork. It also absorbs marinades well. Beef cheeks are used in the Mexican barbecue, a delicious filling for tacos.
To prepare smoked beef cheeks , generously coat the meat with your choice of spice or marinade. Then smoke the meat for about five hours until tender and gelatinous.
Bottom round roast
The bottom round roast isn’t one of the most delicious cuts of beef, but that doesn’t mean it isn’t delicious. This cut is from the hind leg of the cow. The bottom round roast is inexpensive and tough, but becomes soft after a long time in the smoker.
The best seasoning for a round smoked bottom roast is dry brine. Once the meat has absorbed that flavor, smoke it for about 30 minutes per pound of cut.
Small round
The top round steak is similar to the bottom round roast, except this cut comes from the top of the cow leg. This is another tough, inexpensive cut achieved from slow, long cooking at a lower temperature. It’s also a great way to feed a crowd without emptying your wallet.
Prepare the top of the beef with a dry brine of paprika, salt, and garlic. Smoke it for about five hours, but make sure you don’t overcook it. Cut into thin slices before serving. Top round discs make great sandwiches.
Beef tenderloin
Beef tenderloin is a tender cut from the tenderloin, the part of the cow that runs along the spine. The roast beef is one of the most valuable cuts of meat. It is used in steak dishes such as filet mignon.
Because it’s already so tender and flavorful, smoked beef tenderloin doesn’t need much attention before smoking. It needs a gentle massage, perhaps a combination of olive oil and salt, to bring out the natural flavor of the fillet. Then smoke for about an hour so that the meat does not overcook and lose its flavor.
Veal ribs
Beef ribs are a leftover cut that’s still delicious. These bones are left over after a ribeye roast has been cut from the rest of the carcass. That doesn’t mean YOU should bother with beef short ribs, as they have the same flavor and marbling as ribeye, only with more bone.
For the smoked beef ribs, season with mustard and rub dry. Then smoke for about three hours over medium heat. This breaks down the tough connective tissue and creates a crispy, flavorful crust on the outside.
Tears
Prime rib comes from the same cut as ribeye and is one of the most well-known cuts of beef. This cut of meat comes from the prime rib of the cow(next to the fillet) and is also called rib foot roast. It differs from ribeye in that it is cooked for a long time while ribeye IS grilled quickly.
For a medium roast, smoke the rib for 40 minutes per pound, then finish with a quick sear for that delicious outer crust. Season to taste with mustard and Worcestershire sauce.
Dry meat
Beef Jerky is a delicious snack made from dried, salted beef that is cut into thin strips. You can get beef jerky in stores, but you can also grill it at home.
To make smoked beef jerky , use any lean cut of meat, such as a top or round roast. Remove the fat and slice as thinly as possible. Make a dry marinade with flavors you like like black pepper, onion powder, and even soy sauce. After marinating the beef strips, pat the jerky dry, place on the metal rack of the smoker, and allow to smoke for several hours.
Flank steak
Flank steak is a lean cut of meat that butchers cut from the flank or underside of the cow. Its chewy texture softens after several hours in the smoker, leaving a nice piece of meat.
Prepare the smoked flank steak with your choice of dry rub, then smoke for about 90 minutes. You get a thin, lean, but tasty piece of meat.
Pike beak roast
You’ve most likely never heard of Pike’s Ultimate Roast, but it’s an underrated cut of meat that absolutely deserves to be served. It comes from the bottom of the beef tenderloin and features the fat content we love when smoked on the grill.
For our smoked roast pike, we prep the beef with paprika and brown sugar before smoking it over hickory wood for just two hours. For Medium Rare, cook to an internal temperature of 55°C(130°F).