Barbecue Beef Recipes
Smoky Beef Brisket
If you're looking for authentic barbecue beef
recipes, you've come to the right place.
You'll find beef recipes you can cook in
your smoker and some great
recipes for your grill.
Cooked with fire from aromatic hardwoods, this
is how to cook beef that's sure to please.
What Kind of Beef to Barbecue?
The best cuts of beef for your smoker are tough, fatty cuts with a lot of connective tissue. Anything
that takes a long time to cook to become tender is suitable for your smoker.
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 excellent barbecue beef
sandwiches with that brisket!)
You can also cook things like meatloaf and
sausages. Although these don't require long cooking times, a little smoke adds a
lot of flavors. It's hard to beat a juicy smoked sausage with a snappy casing!
Selecting Beef for Your Smoker
When you go to select the beef that you want to
cook low and slow, there are some things to consider; you want the meat to
- A fair amount of fat - Fat helps to keep the meat
moist. The moisture also helps break the muscle fibers down and tenderize
the meat. The fat also contributes tremendously to the flavor of the beef.
Look for cuts that have lots of marbling. Ensure the fat cap is at least
1/4" thick. If it's over 1/4" wide, you will need to trim it
down, so avoid cuts with a thick fat cap.
- Lots of connective tissue - Connective tissue is made
primarily of protein. One type is collagen, and another tasty one is gelatin.
Gelatin gives the meat a silky, succulent, melt-in-your-mouth quality. Another
type of connective tissue is silver skin, the silver-colored membrane you
see on meat. Silver skin will not break down, so you must remove it before
cooking. You will find instructions for removing the silver skin and any
other trimming needed in each recipe.
- 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 its structure, providing a good mouthfeel and
chew. More delicate-grained meats will turn out mushy.
- Right color - Color is an indicator of
freshness and proper handling of meat. You want your beef to have a bright
red color. The brighter the color, the fresher your beef is. Avoid beef
that is dark, discolored, or gray.
- No odor - Fresh beef should have
little to no odor. If it does, discard or return it and
get your money back. (Yes, most grocers will give you your money back for
meat and produce if you're unsatisfied. But don't try to return a lousy
peach to a produce store in New York!) The odor is the byproduct of
bacteria and other nasty critters digesting your beef. The meat usually
comes sealed unless you're lucky enough to live near a real butcher. So,
ensure there aren't any offensive or foul odors upon opening. The
exception to this would be Cryovac meats. Cryovac meats will have a smell
from the process of nitrogen flushing and wet aging. This odor should
dissipate after a few minutes. If it doesn't, the meat has spoiled.
How to Barbecue Beef Low and Slow
When you barbecue beef, the same rules apply
when you barbecue anything else; you must cook it low and slow for the best
The ideal beef for barbecue is tough, with some
connective tissue in it. Low and slow cooking will transform that tough meat
into tender, juicy barbecue goodness.
This low and slow cooking process accomplishes
several things for you:
- The long cooking process breaks
down the connective tissues without drying out the meat, giving you a
superior product and higher yield due to less shrinkage.
- Prolonged exposure to smoke gives
you that smoky barbecue flavor we all love.
- This cooking method helps to
render the fat.
- You get excellent bark formation.
Barbecue Beef Recipes
Beef is excellent for the smoker. That great beefy flavor
combined with smoke and spice is hard to beat. Here are some recipes you should
try out on your barbecue pit:
- Spicy beef sausages.
- Beef ribs are great for the
- Learn how to barbecue a brisket. It's fantastic sliced, or
you can chop it up and make barbecue beef sandwiches. Always a
Barbecue beef recipes for your grill:
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