{"id":10541,"date":"2023-02-09T05:50:44","date_gmt":"2023-02-09T05:50:44","guid":{"rendered":"https:\/\/pitmastercentral.com\/?p=10541"},"modified":"2023-11-03T15:45:48","modified_gmt":"2023-11-03T15:45:48","slug":"best-cut-of-beef-to-smoke","status":"publish","type":"post","link":"https:\/\/pitmastercentral.com\/best-cut-of-beef-to-smoke\/","title":{"rendered":"Best Cut of Beef to Smoke | The Pitmaster’s Choice"},"content":{"rendered":"\n

I’ll tell you straight from the shoulder; beef brisket is my best cut of beef<\/a> for the smoker anytime, any day! <\/strong>It’s not hard to explain why this is my ultimate choice for smoked meat. It’s tough enough to withstand the long hours needed for my BBQ smoking sessions. Then it’s capped and interspersed with enough fat and marbling to moisturize and flavorize the meat throughout the 8 to 10 hours smoking session.<\/p>\n\n\n\n

But aside from beef briskets, beef ribs, tri tip, top round, and chuck roast<\/strong> are some of my favorites for the smoker grill. I believe you will agree with my choice of the best cuts of beef to smoke once you go through my view on them and why they’re so great. I’ll also provide cooking times and recommended wood types for each cut, as well as tips on how to determine when they’re done. So, let’s get started!<\/p>\n\n\n

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What are the Best Cuts of Meat to Smoke?<\/h2>\n\n\n\n

Below are my favorite cuts of beef for smoking:<\/p>\n\n\n\n

Beef Brisket<\/h3>\n\n\n\n

When most pitmasters think of smoking beef, briskets are the cuts of beef that come to mind. This is because it’s well-suited for smoking and has a lot of flavors. <\/p>\n\n\n\n

Brisket is taken from the lower chest of the cow and covers the front two ribs region. It’s a tough beef cut, but that also makes it perfect for smoking. So why is that?<\/p>\n\n\n\n

Well, the muscles in the brisket are used for movement and are subjected to a lot of stress. This is why it is tough. But, when you cook it for an extended period of time at a low temperature, the connective tissues in the brisket break down<\/strong>, resulting in a tender and well-flavored finished product.<\/p>\n\n\n\n

The fat marbling in the brisket also helps to keep it moist and flavorful during the smoking process. As the fat melts and bastes the beef cuts, it helps to prevent the brisket from drying out.<\/p>\n\n\n\n

Because of its tough texture, brisket needs to be cooked low and slow.<\/strong> I like to smoke at around 225 degrees Fahrenheit<\/strong> for about 8-10 hours<\/strong>. <\/p>\n\n\n\n

For wood, I prefer to use oak or hickory. I find that these woods give the brisket a nice smoky flavor without being too overpowering.<\/p>\n\n\n\n

The best way to determine doneness when smoking meat is to use a kitchen thermometer. The minimum inner temperature should be around 145 degrees Fahrenheit<\/a>.<\/p>\n\n\n\n

Overall, the combination of low and slow cooking and the presence of fat make brisket an excellent choice for smoking.<\/p>\n\n\n\n

Related Reading<\/strong><\/p>\n\n\n\n