Barbecue Beef Recipes

Smoky Beef BrisketSmoky Beef Brisket

If you're looking for some real barbecue beef recipes, you've come to the right place.

What you'll find here are authentic barbecue beef recipes that you cook on your smoker. Made with fire and wood, this is the way to cook beef on your smoke pit.

What Kind of Beef to Barbecue

Cooking meat on your smoker is usually reserved for tough, fatty cuts. Usually anything that takes a long cook time to become tender is good for your barbecue.

You certainly don't want to throw tender cuts like a rib eye steak on your smoker, save that for your grill.

Some classic beef cuts for your barbecue are beef ribs and of course beef brisket. (You can make some great barbecue beef sandwiches with that brisket!)

You can also cooks things like meatloaf and sausages. Although these don't require long cook times, a little smoke sure adds to their flavor. It's hard to beat a nice, juicy smoked sausage!

Selecting Beef to Barbecue

When you go to select the beef that you want to barbecue, there are some things to consider; you want the meat to have:

  • A good amount of fat - Fat helps to keep the meat moist. The moisture also helps to break the muscle fibers down and make the meat tender. The fat also contributes tremendously to the flavor of the meat. Look for cuts that have lots of marbling. If there is a fat cap, make sure it's at least a 1/4" thick.
  • Lots of connective tissue - Connective tissue is made of collagen. It's mostly gelatin. This gives the meat a silky, succulent, melt in your mouth quality. Connective tissue is hard to see. Meats with multiple muscles have more connective tissue. This connective tissue surrounds the different muscles. It's the fine silvery membrane between them.
  • A coarse grain- Meat with a coarse grain will give you the right texture when cooked for long periods. After cooking, it will still hold most of it's structure, giving a good mouth feel and chew. Finer grained meats will be mushy.
  • Good color - Good color is usually an indicator of freshness and proper handling of meat. You want it to have a bright, red color. The brighter the color, the fresher your beef is. Avoid anything that is dark, discolored or gray.
  • No odor - Fresh beef should have little to no odor. If is does, discard it or return it and get your money back. (Yes, most grocers will give you your money back for meat and produce that you're not satisfied with. Just don't try to return a bad peach to a produce store in New York!) Odor is the byproduct of bacteria and other nasty things digesting your beef. The meat will usually be sealed, unless you're lucky enough to live near a real butcher. Upon opening, make sure there isn't any offensive or foul odors. The exception to this would be cryovaced meats. Cryovaced meats will have an odor from the process of nitrogen flushing and wet aging. This odor should dissipate after a few minutes.

How to Barbecue Beef

When you barbecue beef, the same rules apply as when you barbecue anything else; for best results you have to cook it low and slow.

Beef that you want to barbecue is tough with some connective tissue in it. Cooking it low and slow will transform it into tender, juicy barbecue goodness.

This low and slow cooking process accomplishes several things for you;

  • The long cooking process breaks down the connective tissue without drying out the meat.
  • Long exposure to smoke gives you that smoky barbecue flavor we all love.
  • This cooking method helps to render the fat.
  • You get great bark formation.

Barbecue Beef Recipes

Beef is great on the smoker. That great beefy flavored combined with the right amount of smoke and spice is hard to beat. Here are some recipes you should try out on your barbecue pit:

  • Spicy beef sausages and meatballs.
  • Barbecue hamburgers;  simple and deliciously satisfying
  • Beef ribs are great on the smoker.
  • You can go for the king of barbecue beef recipes, barbecue beef brisket. It's great sliced or you can chop it up and put it into barbecue beef sandwiches. Always a crowd pleaser.

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