BBQ Beef Cut guide
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- Beef cuts for barbecue go far beyond just brisket.
- There is a wide variety of beef cuts that can be utilized on the grill or in the smoker.
- No matter the budget, or application, this guide will help you find the perfect cut to enhance the BBQ eating experience.
TRADITIONAL CUTS
BRISKET (IMPS 120)
Chopped or Shredded
• Best when smoked and holds smoke flavor well while staying moist and tender.
• If sliced it should be cut against the grain after cooking.
• The ends of the brisket tend to char more than the rest of the cut. These pieces can be sold separately as “burnt ends.”
• Possesses a great texture and is prized as the quintessential cut for beef BBQ.
CHUCK SHORT RIBS (IMPS 130)
Shredded or Sliced
• Holds smoke flavor well and stays moist and tender.
• The addition of the rib bone adds complexity to the flavor.
• Good fat content for added flavor.
• Creates a nice sauce when seared and braised.
• A simple Kansas City-style BBQ sauce with a little heat and tang is the perfect finish.
• Elevated plate presentation when served with the bone.
TRI TIP (IMPS 185D)
Shredded, Chopped, Carved
• Smokes nicely, especially over an open fire.
• Tender enough to smoke to medium rare (145° F) and slice.
• Moderate price point. • Good muscle texture with a quicker cooking time than brisket.
• Works well for sandwiches, tacos, sliders, lettuce wraps.
• Must be sliced diagonally across the grain to retain optimal tenderness.
• Leaving the fat cap on over an open fire which adds a flavorful char to the product.
CHUCK ROLL (IMPS 116A)
Shredded, Chopped
• Smokes well with great flavor and texture.
• Lower price point.
• The chuck roll will benefit from a longer “maturing” cook time to help break down some of the connective tissue.
• Highly recommended for sandwiches, tacos, and sliders.
• Can be broken down into an Under Blade portion and Chuck Eye Roll portion, since both pieces have unique characteristics.
• An excellent value cut and may be preferable to brisket for chopping for beef sandwiches.
ALTERNATIVE CUTS
Plate Short Ribs (IMPS 123A)
Shredded, Chopped, Portioned, Sliced
• Smokes easily with exceptional marbling.
• Creates a nice presentation with the bone. • Properly rest the meat after cooking to retain moisture.
• With just salt and pepper you will achieve a great smoky flavor with the rib bone adding complexity to the flavor.
• This premium cut is a good choice for beginners
Back Ribs (IMPS 124)
Served Whole, Chopped
• Back Ribs are a favorite for smoking with great texture and flavor.
• Lower final yield than some other cuts.
• Due to the muscle structure, this cut must be cooked low and slow for optimal tenderness.
• Better to serve on the bone for enhanced presentation.
Chuck Flap AKA Edge Roast (IMPS 116G PSO1)
Carved, Shredded, Chopped
• Does well in the smoker but may benefit from added moisture.
• Moderate price point.
• Good marbling with great beef flavor.
• An alternative to short rib and holds smoke flavor well.
• Extremely flavorful and tender when cooked slow and low.
Beef Cheeks (IMPS 1703)
Shredded, Chopped
• This is a great product to smoke with additional moisture added during the cooking process.
• Moderate price point. • An alternative to brisket that should be cooked slow and low.
• A premium opportunity exists through providing “cleaned” versions that are smoker ready.
• Can also be utilized as ‘burnt ends.
Sirloin Tip Roast (IMPS 167A)
Carved
• Moist heat cooking helps during the smoking process for this cut.
• Lower price point.
• Tender enough to smoke to medium rare (145° F) and sliced.
• Low and slow cooking methods are preferred due to the lean nature of the cut.
• For best results, remove connective tissue prior to cooking
Bottom Round Roast (IMPS 171B)
Carved
• Lean cut of beef that does well smoked low and slow with added moisture during the cooking process.
• Lower price point.
• Benefits from a wet marinade prior to smoking.
• For best results, remove connective tissue prior to cooking.
• Another alternative to brisket.
Oxtail (IMPS 1791)
Shredded
• Low and slow cooking methods are recommended
• Lower price point.
• With the addition of the bone you get complexity to the flavor and potential for elevated presentation.
• If smoked, smoke in a pan with braising liquid.
• Can also be partially smoked or braised to add smoky beef flavor to soups or stews.