Search
Close this search box.

7 Best Cuts Of Beef Smoke

Are you a serial meat smoker? Have you ever wanted to try your hand at smoking your favorite cut of beef? If you answered “yes” to either of these questions, you’ve come to the right place!

Whatever the season, smoking beef is an extremely common and beloved cooking practice all around the world. There’s nothing quite like a hearty smoked cut of beef, especially when you’re at a BBQ.

Knowing exactly how to smoke the meat and when the process is officially complete is an art form. Learning the ropes of smoking beef cuts takes plenty of practice, know-how, and talent which can be quite intimidating.

However, by following the guide to smoking meat and reading about the best cuts of beef to smoke – which we’ve delved into in this article – you’ll be a pro in no time. You can also check out the Mahogany Smoked Meats for more tips and ideas on smoking beef.

 

1.   Beef Brisket

Cooking Time: 10-14 hours (or one hour per pound of meat)

Recommended Smoking Wood: Oak, Hickory, Cherry, or Pecan

Target Internal Temperature: around 205°F

If it’s a top-tier beef cut you’re looking for, there’s nothing better than a succulent beef brisket! This is arguably the most delicious and famous cut of beef used for smoking. The self-proclaimed King of the BBQ, the process of smoking this piece of beef to a tender plate of meat with a charcoal outer coating is what it’s truly all about!

 

2.   Beef Ribs

Cooking Time: 5-6 hours

Recommended Smoke Wood: Oak, Cherry, Hickory, or Pecan

Target Internal Temperature: 135°F

Many people are used to pork ribs but beef ribs are the way to go when it comes to smoking meat! Beef ribs become tender and juicy when given low and slow cooking treatment and also come in multiple forms. Most of these are well-marbled ribs usually cut from the fatty region located between the flank steak and the brisket.

 

3.   Chuck Roast

Cooking Time: 5-6 hours

Recommended Smoke Wood: Hickory or Pecan

Target Internal Temperature: 205°F

Though beef brisket tends to get the majority of the headlines, there’s nothing like a slow-smoked chuck roast! It’s taken from the shoulder and neck region which gives it its intense smokey flavor. Like brisket, a chuck roast has a lot of connective tissues and tough fibers that will break down over time.

 

4.   Flank Steak

Cooking Time: 3 hours

Recommended Smoke Wood: Hickory or Mesquite

Target Internal Temperature: 145°F

Smoking Temperature: 225°F 

The flank steak is often cheaper than other types of steak as it has a reduced fat content. They are rich in muscle fibers, meaning they carry a rich, intense flavor to match well with stronger woods like hickory. It is a leaner cut of meat meaning it doesn’t need as much time in the smoker. Yet if you can get them just right, they can be delicious!

  

5.   Top Round

Cooking Time: 4-5 hours

Recommended Smoke Wood: Oak

Target Internal Temperature: 135°F

Smoking Temperature: 225-250°F

The beef top round is a lean cut of beef that is great for smoking and home cooking, whether served by itself or sliced up in tacos or fajitas. It’s a specific cut that should ideally be purchased from a butcher instead of a store. It also requires a dry brining which involves lightly coating the meat in table salt or kosher and storing it in the refrigerator overnight.

 

6.   Tri-Tip

Cooking Time: 90 minutes

Recommended Smoke Wood: Cherry, Oak, Hickory, or Pecan

Target Internal Temperature: 135°F

Some people aren’t completely sold on the idea of smoking a steak. But smoked tri-tip is more than worth the effort! Unlike other types of smoking meats that tend to rely on fat content to tenderize and render them, a tri-tip beef cut is very lean. As a result, it has a very quick cooking time.

 

7.   Top Sirloin Steak

Cooking Time: 1 hour per lb

Recommended Smoke Wood: Mesquite or Hickory

Target Internal Temperature: 145°F

Smoking Temperature: 225°F 

This beef cut is a little leaner and tougher than others and comes from the back area of a cow. Preparation is key with this cut. They are different from sirloin steaks in that the tenderloin, bone, and bottom round muscles have been removed – but are just as tasty after being smoked!

 

Summary

These are seven of the best cuts of beef smoke for you to try smoking. The process of smoking red meat is getting more popular by the day so. After reading this article, you’ll (hopefully) now feel up-to-speed in the kitchen whether you’re preparing one of these cuts of beef for a dinner party or smoking meat for yourself.

 

Related Posts