2. The ribs come from the area between the flank steak and brisket which also happens to be well-marbled, has a good amount of fat to keep the meat moist, and plenty of flavors. But which should you choose? You also want to stay away from any wood that has been chemically treated such as stained or painted because these chemicals can contaminate your food. For me the best cuts of beef to smoke are brisket, chuck roast, rib, top sirloin, flank steak, rump, and round. The cut is easy to smoke, has great flavors, and tender if done right. Below are 5 of the best cuts of beef that deliver a superior texture and taste when making beef jerky. Smoked beef top round is perfect for smoking, and is great either just by itself as a steak, or sliced up and used in fajitas or tacos. TheOnlineGrill.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Best Beef To Smoke. Best Wood for Making Smoked Beef Roast When it comes to choosing the wood for your smoker, different type of woods will have different impact on the meat taste. Back Ribs are the least expensive and usually have the smallest amount of meat. Freshly cut wood produces too much white smoke which in turn leaves your food with a bitter taste. Whichever way you choose to cook your chuck roast, this is a flavorful cut of beef that cooks quickly and requires less effort compared to a traditional brisket. SMOKING: A BACKYARD TRADITION It has a lot in common with brisket. Making a delicious smoked beef roast takes a lot of time. You can get away with seasoning short ribs with just salt and pepper and still get a great flavor. By Jonathon Deakins | Mar 8, 2020 @ 12:56 am. It can sometimes be hard to find. It has two porcelain-coated cooking grates that offer a total of 370 square inches of cooking space. The good thing here is that beef brisket is very common in local markets and groceries. Smoking beef brisket transforms bland beef cut into a tender and delicious slab enriched with intense flavors. Leave the meat in the fridge for 2 to 24 hours after brining for the best effect. The issue probably isn’t your skill on the grill. The other option is to pull the meat just like pulled pork. Tri-tip is sometimes confused with sirloin, but it’s actually a small portion of the larger sirloin. You can buy your wood online or at your local home improvement store. As long as you have chosen a good cut of meat, you don’t need to add too much seasoning as the meat is already rich in flavor. Best Beef to Smoke Brisket- Brisket is an extraordinary section of meat with a thick fat layer which is great at moisture maintenance as you smoke. *Amazon and the Amazon logo are trademarks of Amazon.com, Inc., or its affiliates. Ideally, the cut should have good marbling which adds to the flavor of the cooked meat. Be sure to dry brine the meat with kosher salt rather than using a mixture of salt and water. Because of this, it only needs about an hour to smoke before then being seared on a grill for a few minutes. Beef requires long hours of smoking because of its complex connective tissues and the considerable amount of fat. After 2 hours of cooking, wrap the ribs in foil before returning them to the smoker… My post about Texas Style Smoked Beef Brisket is an entire process for the most tender, delicious, to-die-for beef brisket you’ll ever have. The layer of fat acts as an insulator, keeping all juices in while adding even more flavor to the meat. Do not trim the fat; you want to keep the thick fatty top even as you smoke the meat. Best Beef to Smoke. Smoke until its internal temperature reaches 165°F/73°C. Brisket is the king of BBQ. There’s no doubt about it: Beef is the iconic barbecue meat. Not everyone is sold on the idea of smoking steaks, but I think they’re well deserving of a place on this list. Many people are puzzled about the best cuts of meat to smoke when they first decide that they want to smoke meat. If you want your meat to be juicy and delicate, you have to get properly prepared. Flank is rich in muscle fibers, so can carry a very intense and meaty flavor. There are two ways you could go with your chuck roast. The process of smoking down a large piece of beef town to a tender, succulent plate of meat with a coat of beautiful bark is what outdoor cooking is all about. The leaner the meat is, the faster it will dry and the longer it will last. Additionally, TheOnlineGrill.com participates in various other affiliate programs, and we sometimes get a commission through purchases made through our links. We respect your privacy and will never spam you. But because crispy poultry skin is somewhat the best part of the bird, smoke at a little higher temp of 300 to 350 F, in order to render out the fats under the skin, then give a high heat blast at the end of the cook to crisp up that skin. For this, you will need to reach an internal temperature of 205 degrees Fahrenheit at a cooking temperature of 240 degrees Fahrenheit. Let's take a look at Best Meat To Smoke … Here are 7 of the best cuts of beef, how to smoke them, and what to look out for. Beef ribs are huge and have to be cut to fit in the smoker or so that they are practical to eat – hence the term ‘short rib’. Beef and pork may be the most popular meats to smoke, but lamb is also an excellent choice. Read best way to smoke beef ribs process. Oak is the most popular choice and provides a strong smoky flavor. Smoked Beef Ribs - Ribs are the Cadillac of all of the beef cuts in the smoking world. With pork, you are free to use sauces, mopping mixtures, … Unsubscribe at anytime. But which one is best? The Best Meats for the Smoker We can look to traditional barbecue meals when determining the best cuts for the smoker. Smoked Beef … The first is to cook it like a brisket. Chuck roast’s tough meaty fibers and connective tissue mirror brisket’s firm construction. Choose a cut that is flexible or bends easily. Preparation of your meat depends on you, you have several methods to choose from. The top sirloin is the tenderer of the two options and therefore the better option for smoking. Simply brine it for one hour per pound of bird. The classic meats of barbecue are generally beef brisket, pork shoulder, and ribs. It might sound unusual to smoke steaks low and slow when instead the norm is often to sear them on a grill, particularly if you like your steaks rare or medium-rare. Flank steak comes from the underside of the steer, close to the belly and along the animal’s sides. In this post I’m going to outline why each cut is so great, and help you decide which beef cut you should go for at your next barbecue.