The Best Cuts of Beef to Smoke

Estimated reading time: 11 minutes

Smoking is a cooking technique renowned for adding depth of flavor to various foods, but particularly meats. While you can use lots of different types, choosing the best cuts of beef to smoke means you’ll end up with a dish that skyrockets you to smoking stardom….or close, anyway! Getting smoking right involves slow-cooking food by exposing it to the aromatic smoke produced from burning wood or wood chips. The low, consistent heat combined with the smoke infuses the ingredients with a distinct smokey taste. It’s a little like cooking on a charcoal grill, but more intense. The flavor is hard to replicate with other cooking methods and works really well with red meat and pork in particular, as the extended cooking time tenderizes tougher cuts, making them juicy and soft.

Plan meals together! Share this plan with your family

Sign Up Free

When it comes to beef, which is a good source of protein, choosing the right cut is key for success. From sumptuous roasts to succulent ribs, the choices seem endless. But to achieve the ultimate low and slow BBQ experience, knowing a bit about the best cuts of beef to smoke can make a world of difference.

Best Cuts of Beef to Smoke

Brisket? Ribs? Steak? The best cuts of beef to smoke are usually the tougher, more sinewy options. Of course, you could smoke whatever you wanted. There’s certainly no harm in a smoked hamburger or a rump steak. But for the best results, here are some of the best beef cuts to opt for, along with their ideal smoking temperatures:

Brisket

Considered the king of smoked meats, brisket is famous for its flavorful, tender result after hours of smoking. It is an iconic cut of meat, which comes from the lower chest of the cow. To get it truly perfect, smoking this gem requires precision. Smoking at around 225-250°F (107-121°C) works wonders. Aim for an internal temperature of 195-203°F (91-95°C). Patience is key, as brisket demands a slow cook, approximately 1.5 hours per pound. With this approach, you’ll win hearts and minds.

Short Ribs

Beef short ribs are another of the finest beef cuts to smoke. They offer an ideal combination of meat and fat, so you don’t end up with dry or tough results. transforms into a wonderfully juicy delight during the smoking process. These ribs are sourced from the lower ribcage of a cow, so they have plenty of marbling. The perfect smoking range is 225-250°F (107-121°C). Or you can aim for an internal temperature ranging from 195–203°F (91–95°C). How long will that take? It’s not a quick process. A single portion is usually about 5-6 hours, which can vary based on the thickness of the cut.

Tri-Tip

Tri-tip is a versatile, lean yet tender cut that shines with a touch of smoke. It is a triangular cut from the bottom sirloin of a cow. As one of the best cuts of beef to smoke, its optimal smoking temperature rests around 225-250°F (107-121°C). Target a medium doneness by aiming for an internal temperature of 140-145°F (60-63°C). Typically, smoking time ranges from 1.5 to 2 hours.

Chuck Roast

Chuck roast is a budget-friendly cut of beef that you can smoke too. Often used in slow cookers or stews, it offers robust flavor and tenderness. This beef cut is specifically sourced from the shoulder area of the cow. The optimal smoking ranges from 225-250°F (107-121°C) and you want to aim for an internal temperature of 200–205°F (93–96°C). Like short ribs, you can expect to spend 5-6 hours smoking the beef, depending on thickness.

Ribeye Roast

While typically grilled, smoking ribeye roast results in a rich and smoky flavor. It’s a great option if you want to do something different with your smoked meat. Optimal smoking temperature ranges from 225-250°F (107-121°C).

You want to hit an internal temperature of 130-135°F (54-57°C) for medium-rare or 140-145°F (60-63°C) for medium doneness. Smoking time varies, but is generally around 1.5-2 hours depending on thickness.

Beef Ribs

Beef ribs are named as they come from the rib section of a cow. Perhaps one of the most popular cuts of beef to smoke, getting them perfectly smokey and BBQ-flavored can take some skill. Optimal smoking temperature ranges from 225-250°F (107-121°C). Aim for an internal temperature of 195-203°F (91-95°C) for tender, mouthwatering results. Smoking time typically spans 5-6 hours, but specifics depend on thickness. If you get this right, you’ll truly be the King of the Grill!

Sirloin Tip Roast

The Sirloin Tip Roast from a cow’s hindquarters is a fantastic choice of beef cut for smoking. The ideal smoking temperature for this beef cut is between 225 and 250°F (107 and 121°C). If you want it medium rare, you’ll want it to reach and internal temperature of 145–150°F (63–66°C). Alternatively for medium doneness, go for an internal temperature of 135–140°F (57–60°C). The average smoking session can last between 1.5 to 2 hours, depending on size.

Top Round Roast

Sourced from the hind leg of a cow, the Top Round Roast is another stellar cut of beef for smoking. The optimal smoking temperature ranges from 225-250°F (107-121°C). For medium-rare, target an internal temperature of 130-135°F (54-57°C)or 140-145°F (60-63°C).

If you prefer it slightly more cooked, you can serve it medium done. Smoking time usually lasts 1.5-2 hours, based on thickness and how well-done you’d like the meat.

Save time on grocery shopping

Explore Shopping List

Flank Steak

Derived from a cow’s abdominal muscles, Flank Steak is a tasty cut of beef to smoke. Maintain an ideal smoking temperature of 225-250°F (107-121°C). What’s the right internal temperature? You’re aiming for130-135°F (54-57°C) for medium-rare or 140-145°F (60-63°C) for medium doneness. Smoking time is usually around 1.5-2 hours.

Porterhouse Steak

Porterhouse Steak, sourced from the back of a cow, doesn’t just have to be for grilling or pan-frying! Its a top choice at steakhouses and for date night dinners, but you can smoke it successfully too. Keep the smoking temperature between 225-250°F (107-121°C). Aim for 130-135°F (54-57°C) if you want to eat it medium-rare or 140-145°F (60-63°C) for medium doneness. Smoking time is typically 1-1.5 hours, and it’s worth every single second!

Tenderloin

Tenderloin, which comes from the muscle that runs down the cow’s backbone, stands out as one of the best cuts of beef to smoke. Precision is king in its meticulous preparation. Make sure you maintain the ideal smoking temperature, which is between 225 and 250°F (107 and 121°C).

Again, look for an internal temperature of 130-135°F (54-57°C) for medium rare or 140-145°F (60-63°C) for a medium. The smoking step is shorter for tenderloin than most other cuts of meat, so should only take around 45 minutes to an hour.

Chuck Eye Steak

Derived from the upper shoulder region near the rib, Chuck Eye Steak stands out as an alluring choice. To ensure optimal outcomes, consistently maintain the smoking temperature between 225 and 250°F (107 and 121°C). Once again, the temperature for medium and medium-rare are 140-145°F and 130-135°F respectively.

The smoking process for this beef cut typically spans 45 minutes to 1 hour. So if you’re looking for a cut of beef to smoke quickly, Chuck Eye and Tenderloin are perfect options for you!

Tips and Tricks to Smoking Beef

Smoking is a delicious way to infuse rich flavors and tenderize beef. Knowing about a few simple tips, aside from just choosing the best cut, can elevate your beef-smoking game. After all, if you’re going to the effort of smoking your meat, you might as well make it spectacular. Luckily, it’s not that hard to go from good to great.

Here’s how.

Preparation for Success

Before smoking, make sure that your meat is properly thawed, trimmed of excess fat, and at room temperature. This promotes even cooking and enhances smoke absorption.

Master the Rub

Create a flavorful rub using a combination of salt, pepper, herbs, and spices. Generously rub it all over the meat for an extra layer of taste.

Control the Temperature

Maintain a consistent smoking temperature within the range of 225-250°F (107-121°C) using a reliable thermometer. This will help your meat to cook evenly and help it absorb as much of the smokey flavor as possible.

Smoking Wood Variety

Experiment with different types of wood chips or chunks, like hickory, oak, or fruit woods. Each gives a different and unique smoky flavor to the beef. After a while, you’ll start to realize what your favorite combinations are.

Patience is Key

The motto of smoking is to cook low and slow. Allow enough time for the meat to absorb the smoky essence and gradually reach its ideal internal temperature. Don’t rush it, or your meat will be tough or bland. Or maybe both – what a nightmare!

Use a Water Pan

Yep, some plain water can make ALL the difference! Use a water-filled pan in inside your smoker. The water pan adds moisture, which helps to prevent the meat from drying out during long cooking processes.

Wrap Strategically

Consider wrapping the meat with foil during the final stages of smoking. This method can speed up cooking and keep the meat moist too.

Rest and Slice

Once you’ve got to the right internal temperature, let the meat rest before slicing. This allows the juices to redistribute, and is a key step when you’re cooking meat! Whether it’s smoked, grilled, or oven baked – it’s never a bad idea to let the meat rest for a few minutes.

FAQs About Smoking Cuts of Beef

Wrapping Up

When it comes to impressing all your friends with your smoked beef, selecting the right cut to smoke is a really (really!) important part of the final outcome. Certain cuts stand out as prime (get it?) candidates for smoking enthusiasts. The brisket, widely regarded as the best cut of beef to smoke, is ideal for long smoking sessions. Ribs are a classic party food, loved by almost everyone. But tenderloin comes together in a short period, so is great for a quick get together.

Understanding the nuances of each cut, from marbling patterns to cooking time, as well as how to get the best out of your beef-smoking adventure, is all part of the process!