Cut of Meat
When it comes to barbecue, the choice of meat is crucial to achieving that smoky, flavorful, and tender result that BBQ enthusiasts crave. Here’s a breakdown of our popular cuts of meat for BBQ:
Brisket
Brisket is a large cut of beef from the chest of the cow. It’s known for its rich flavor and the perfect balance between lean and fatty meat.
Season with a homemade dry rub, smoke at low temperatures (around 225-250°F or 107-121°C) for several hours, until it reaches an internal temperature of 195-205°F (90-96°C). Wrap in foil during part of the cooking process to help retain moisture. Overall process could take up to 22 hours
Daddy Ribs
Beef short ribs (Daddy Ribs) are classic BBQ options. They come with varying amounts of meat and connective tissue
Remove the membrane, season with a homemade dry rub, and smoke at around 225-250°F (107-121°C) until they are tender and have a good bark. This usually takes 12 to 18 hours depend on the size and weight
Prime Ribs
Beef back ribs (Prime Ribs) are Famous BBQ options. They come with varying amounts of meat and connective tissue.
Remove the membrane, season with a homemade dry rub, and smoke at around 225-250°F (107-121°C) until they are tender and have a good bark. This usually takes 11 to 13 hours depend on the size and weight.
Chicken
Chicken is a versatile choice for BBQ, and we use quarter bird and the half bird.
Brine Chicken with homemade herbs before season with a dry rub, smoke at around 250-275°F (121-135°C) until the internal temperature reaches 165°F (74°C) for white meat or 175°F (79°C) for dark meat.
Brisket Plate
A BBQ brisket plate typically features slab of smoked beef brisket with bone as the centerpiece.
Season with a homemade dry rub, smoke at low temperatures (around 225-250°F or 107-121°C) Overall process could take up to 13 hours
Lamb
Lamb is a flavorful and tender meat that can be prepared in various cuts, such as lamb shoulder and lamb ribs.
Season with a dry rub or marinade that complements the lamb’s flavor. We smoke it at around 250-275°F (121-135°C) until it reaches the desired internal temperature (about 135-145°F or 57-63°C for medium)