This Is The Best Cut Of Beef For Smoking

[Daba's BBQ]

I came across this article that I found interesting

This Is The Best Cut Of Beef For Smoking
https://www.tastingtable.com/855147/this-is-the-best-cut-of-beef-for-smoking/

 

[manwithtools]

I think there would be many differing opinions depending on who you ask about that topic. I love brisket on the smoker, but I've also recently discovered Picanha (Beef Loin Top Sirloin Cap). I also like a well prepared and smoked Turkey.

 

[TELLIOTT]

I've recently discovered this cut myself. I've been doing Tri-tip for 30 years, and I think I like this better. I cook both the same way, to internal temp126° to 128° wrap and rest for 20 minutes. I find that the texture of this cut to be more like brisket.

 

[Slimpicker]

Brisket and Rib area and a good old chuckie
I hate chewy beef, sirloin area or rear area
Why fight to get a tough beef tender when I can just buy tender meat

Beef Cuts chart for butchers​

The beef cuts chart for butchers contains different sub-primal cuts with recommended cooking methods and lean designations for various cuts of beef.


View and Download >

 

[RustyJake]

Sous vide has changed my view on some of the cuts of meats I previously may have avoided. Which really helps with the price of proteins now.
I have taken a few undesired cuts and used the sous vide to cook for 18+ hours and made them something that would rival some expensive cuts.

 

[Slimpicker]

Sous vide has changed my view on some of the cuts of meats I previously may have avoided. Which really helps with the price of proteins now.
I have taken a few undesired cuts and used the sous vide to cook for 18+ hours and made them something that would rival some expensive cuts.

I agree, and I need to do this more often, I'm just too much in heaven with my personal ribeyes from Aldis and Walmart.

 

[RustyJake]

I will use the SousVide and precook the meat, usually the day before I intend to eat it. Then put the bag into an ice bath, cool it down and put it in the fridge overnight. For steaks I will sear on the gas grill, charcoal, or the grillgrates on the open flame on the Yoder to finish it. Cooling it stops it from cooking so searing it from cold gets it back to the temp without over-cooking it. With a roast you can put it on the smoker cold (from the overnight in the fridge after the SV pre-cook) and reheat it to whatever temperature you finished it at in the SousVide on your smoker. Either reverse sear the outside or sear the outside at the end to get your crust if you want that. This way you can still have the protein smoked as well as tenderized in the SousVide cook process