Beef BBQ Brisket and other Bovine BBQ Bliss
But that's not all for our cow friends and BBQ. Beef bbq brisket is the most popular, but in Texas you can find cuts like shoulder clod- especially in the Hill Country (an area in Central Texas in and around Austin) But this is a FACT: There is no better eating than Brisket. Different? Yes. Better? No. In fact, I am so enamored with the stuff, I named my 100+ pounds of Black Lab after this particular cut of meat! See this big dummy below:
First, typically any muscle on any animal that is heavily used and a "working muscle" is tough. So, it needs to be cooked for a long time and with the right technique to make it tender. Secondly, any muscle on any animal that is heavily used is extremely flavorful! (It is rare to find a chef that is just gaga over beef tenderloin, or chicken breasts for that matter. Chefs seem to go for the cuts that have flavor, like brisket, hangar steaks or chicken thighs.) So, the brisket is tough as hell, and it is also fatty as hell. This works in our favor for bbq. If you were to braise it- like corned beef, for example,you might trim it down considerably, or buy it trimmed as a "plate brisket." For Beef BBQ Brisket, the brisket should be left whole- The top part, or the "deckle" still attached to the bottom portion of muscle that leads to a triangular front- called the "point." For us, the fattier the better! This natural fat drips down through the meat, and keeps it juicy. With all this natural fat, there is no need to baste a brisket. (I know, I know, I've read the recipes too. Baste the brisket hourly, blah blah blah. Do that if you like, or want to introduce a mopping sauce, but after making over 10,000 lbs of bbq beef brisket in my life, I find it to be superfluous) The actual smoking takes about 1.5 hours per pound at 200 degrees. On the tips page you will find how to buy a brisket, how to prepare it for beef bbq brisket, how to slice it, how to reheat it and other great ways to serve it. So, the superstar of beef BBQ, is the lowly, tough brisket. But, what cuts other than brisket make great BBQ?If you are a rib person, and deep down, who isn't? Then these beef ribs- Brontosaurus Bones are for you! How about BBQ Roast Beef? I am , of course talking about the noble Prime Rib. This is simply an amazing way to enjoy roast beef! And, once you build your fire, it is insanely easy to make! As this cut of beef is more tender than the brisket, and often is served rare, (in my house still walking)the cooking time is dramatically reduced. In fact, you can count on about 4 hours for a whole boneless Prime Rib.
For more instruction, go to the BBQ Prime Rib Page!
Don't Like prime rib? Leave this site immediately. Kidding. Nope, prime rib can be expensive, so how about tri- tip?The star of Santa Maria style BBQ from California, the trip tip is a wonderfully flavorful piece of meat, and if not overcooked is relatively tender. Or, do you feel like blowing it out? Impressing the boss or your blowhard brother-in-law? How about smoking a whole beef tenderloin? Again, this is served rare and is already very tender. So, the smoking time is short ( since the tender is very mild beef anyway, you don't want to overdo it with the smoke) Rare sliced beef fillet, bbq sauce and/or horseradish, some sharp cheddar potatoes au gratin or cheese grits and a bottle of Ridge Vineyards Lytton Springs Zinfandel, now you are cooking with gas!, Rounding out the Bovine section, I will leave you with my new fave: Hanging Tender. I just cannot say enough about this cut of beef. The hanging tender- so called because it "hangs" from the carcass of the animal while it is being butchered, resembles the beef tenderloin in shape. It is from the diaphragm, and is exceedingly beefy in flavor. It's only drawback? It has sinew running through it in the center of the muscle and can be a bit tricky to trim If you can find it, buy it! There is only one of these per steer, and as of yet is still cheap. At least until a lot of people read this... Whether you make the beef bbq brisket recipe, the smoked prime rib, or smoke some burgers, good luck in your search for bovine bliss! Search this site! if you didn't find what you're looking for! The Brisket page Will walk you through how to smoke your own world-class Texas brisket.. Click here to learn how to cut your brisket once you've smoked it! Steak tri tip page Learn more about making this piece of bovine bliss.... Sous vide porterhouse steak It's not bbq, but if you love steak, you have to read this.. Smoked Beef Egg Rolls If you have leftover smoked duck, or smoked beef brisket, try these awesome egg rolls!  Custom Search
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