How to Make BBQ Beef - Outdoor Cabinets

Barbecue beef, also known as BBQ beef, is a classic summertime favorite for good reason. When properly prepared, barbecue beef is juicy, tender and packed with smoky, sweet, spicy and tangy flavors that will have everyone going back for seconds. While grilling up tasty barbecue beef may seem intimidating, it’s actually quite easy to make restaurant-quality BBQ beef at home with the right techniques and a little patience. This comprehensive guide will walk you through everything you need to know to make mouthwatering barbecue beef, from choosing the right cut of beef to flavoring, marinating, grilling and serving. With these tips and tricks, you’ll be an expert on barbecue beef in no time.

Choosing the Right Cut of Beef for BBQ

The first important step in making great barbecue beef is selecting the right cut of meat. While almost any cut of beef can be used, certain ones are better suited for grilling and will produce more tender, flavorful results.

Top Recommended Cuts for BBQ Beef

Brisket – Brisket is the most popular choice for barbecue beef. It has the perfect balance of fat and connective tissue to keep it moist during low, slow cooking. The fat also bastes the meat from within. Look for a “packer-trimmed” full brisket.
Chuck Roast – For pulled beef, chuck roast is ideal. It becomes fall-apart tender after hours of smoking yet stays juicy. Look for a boneless roast.
Short Ribs – If you want finger-licking sticky, tender beef with lots of rich flavor, opt for short ribs. English cut or flanken style work best.
Skirt or Flank Steak – For quicker grilling, skirt or flank steak are great options. They have deep beefy flavor and slice well across the grain. Just don’t overcook.
Tri-Tip – Tri-tip is a flavorful, moderately tender cut that’s perfect for medium rare grilling. Look for a evenly shaped 2-3 lb roast.

No matter which cut you choose, select well-marbled beef with nice white fat streaks throughout. This interior fat bastes the meat during cooking. Also, pick meat that is bright red in color, not brown or gray.

Preparing the Meat for Grilling

Properly preparing the meat is imperative for tender, juicy barbecue beef. Here are some tips:

Trim Excess Fat – While some fat is good, you’ll want to trim off any thick fatty areas that won’t render down during cooking. Leave about 1/4 inch.
Season Well – Generously season both sides of the meat with salt, pepper and any additional dry rub spices. Massage them in.
Marinate Overnight – For extra flavor, marinate the beef in your favorite wet marinade for 12-24 hours in the fridge.
Bring to Room Temp – Always let meat sit out for 30-60 minutes before grilling to take off the chill. Cold beef will cook unevenly.
Pat Dry – Just before grilling, pat the beef very dry with paper towels. This helps it sear and caramelize better.

Choosing a Grill for Barbecue Beef

You’ll need the right grill for low’n’slow barbecue beef cooking. Here are your best options:

Charcoal Grill

A charcoal grill is ideal for barbecue. You get great smoky flavor and can easily keep temps low. Use indirect heat with coals piled on only one side. Add new coals and wood chunks as needed for long cooks.

Smoker

A smoker is designed specifically for low, slow barbecue cooking. It provides constant smoke and maintains a steady low temperature. Electric, charcoal or gas models work great.

Gas Grill

You can certainly barbecue on a gas grill, though smoke flavor will be minimal. Use indirect heat with burners off on one side. Add soaked wood chips in foil pouches for some smokiness.

Oven

If you don’t have an outdoor grill, the oven works in a pinch. Cook low and slow at 250°F-325°F. Add smoke flavor with soaked wood chips in foil pouches.

No matter the cooking method, use an instant read thermometer to monitor the interior temperature of the beef. That’s the only way to know when it’s perfectly cooked.

How to Smoke Beef for Barbecue Perfection

Smoking is the secret to incredible barbecue flavor. Here are some tips for smoking beef:

Use hardwoods like hickory, oak, pecan, apple or mesquite for the best smoke flavor. Avoid soft woods like pine which can give a bitter taste.
Soak wood chips or chunks in water for 30 minutes before adding to the grill. This slows combustion and gives off more smoke.
Prepare a two zone fire. Pile coals or heat only on one side, leaving the other empty. This gives an area for indirect cooking.
Place a drip pan under the meat to catch drippings. Fill it with water, juice, beer or a marinade mixture to produce steam that keeps the meat moist.
Maintain a steady low temperature between 225-275°F throughout the long smoke by adjusting vents and adding new coals or wood as needed.
Keep the lid closed as much as possible and avoid peeking. This contains the smoke and heat.
If using a grill, add more pre-soaked wood chunks or a foil pouch of chips every 45-60 minutes to generate continuous smoke.

Proper smoking infuses the beef with incredible depth of flavor. Combined with spice rubs and sauce, you get the perfect BBQ!

Best Spice Rubs and Sauces for Barbecue Beef

The spice rubs and sauces you choose are critical for adding flavor to barbecue beef. Here are some excellent options to consider:

Dry Spice Rubs

Basic Barbecue Rub – A blend of chili powder, brown sugar, garlic/onion powder, salt, pepper and paprika. Adjust to your taste.
Coffee Rub – Coffee grounds, brown sugar, chili powder, cumin, salt and pepper. Adds a deep richness.
Kansas City Rub – Brown sugar, smoked paprika, garlic powder, ground mustard, oregano, black pepper and cayenne. Sweet with a kick.
Texas-Style Rub – Chili powder, cumin, brown sugar, oregano, garlic powder, onion powder, salt and black pepper. Nice heat.

Sauces

Classic Barbecue Sauce – Ketchup, brown sugar, vinegar, worcestershire, smoked paprika, garlic and spices simmered together. Can’t go wrong with this all-purpose sauce.
Texas-Style Mop Sauce – Vinegar, beef broth, oil, Worcestershire sauce, chili powder and black pepper. Great for basting beef.
Kansas City Sauce – Ketchup, molasses, vinegar, Worcestershire, garlic, onion, liquid smoke and spices. Thick, sweet and tangy.
South Carolina Sauce – Mustard, brown sugar, vinegar and spices. Provides a tangy mustard flavor.

Experiment to find your favorite combinations of rubs and sauces! The more, the better.

Step-By-Step Guide to Smoking BBQ Beef

Follow this timeline for smoky, tender and juicy barbecue beef every time:

1 Hour Before – Remove meat from fridge. Apply dry rub generously on all sides. Let sit to absorb while heating up grill.
0 Minutes – Place seasoned meat on grill opposite hot coals/heat source. Maintain 225-275°F temperature. Add drip pan and soaked wood chunks/chips. Close lid.
Every 45-60 Minutes – Quickly open lid. Spray meat with sauce/marinade mixture to keep moist. Rotate if needed. Add more soaked wood to replenish smoke.
Halfway Point – For cuts like brisket and chuck roast, wrap tightly in foil to power through the stall period where temperature remains steady. Continues cooking without drying out.
Last Hour – Remove foil and finish cooking uncovered. Baste meat every 10-15 minutes with sauce to develop a sticky glaze.
Done! – Meat is complete when an instant read thermometer inserted into thickest part reaches target temperature: Brisket 200-210°F, Chuck Roast 190-203°F, Ribs 203°F.
Rest 10-30 Minutes – Lightly tent meat in foil and let rest before slicing and serving. Juices redistribute through meat.

Mastering the Art of Smoked Brisket

Smoked brisket is the holy grail of barbecue beef. To make competition-worthy brisket:

Choose Quality Brisket – Look for USDA Choice or Prime grade brisket with nice marbling. “Packer-trimmed” style has more fat than “first-cut.” Go for at least 12 pounds.
Trim Properly – Trim excess hard fat, but leave a 1/4 inch layer over the flat to keep it moist during smoking.
Season Heavily – Brisket needs aggressive seasoning. Coat all over with a Texas or basic barbecue style dry rub. Really massage it in.
Smoke It Slow – Cook very low and slow, around 250°F indirect heat, for 1-2 hours per pound. 10-16 hours is typical. Use post oak or pecan wood for ideal Texas flavor.
Beat the Stall – Briskets often stall around 160°F. Get past this by tightly wrapping in butcher paper. This powers through the stall.
Slice Correctly – After resting, slice brisket across the grain of the meat into 1/4″ thick slices. Keep slices as uniform in thickness as possible.
Moist and Tender – Properly smoked brisket should be incredibly moist, tender and literally melt in your mouth. If it turned out dry, tough or unevenly cooked, your technique needs work. It’s hard to master brisket, so don’t get discouraged. Keep practicing and learning!

Making Mouthwatering Pulled Beef

For easy shredded barbecue beef, opt for pulled beef made from chuck roast:

Choose Chuck Roast – Pick a nicely marbled 3-5 lb boneless beef chuck roast for pulled beef. More fat means more flavor and moisture.
Coat Heavily With Rub – Generously season the chuck roast all over with barbecue rub. Brown sugar or coffee rubs work great with beef.
Slow Cook – Place roast over indirect 250°F heat. Add soaked wood chunks. Cook until very tender and an instant read thermometer slides in easily, 190-203°F, about 8-10 hours.
Shred the Beef – When roast is fall-apart tender, use two forks to shred and pull meat apart into long tender strands.
Toss with Sauce – In a bowl, mix together the pulled beef with desired amount of barbecue sauce. Coat the strands well.
Serve – Pile the pulled beef high on buns. Or serve it by itself for guests to add sauce themselves. Garnish with pickles and coleslaw.

The low and slow smoking gives pulled beef outstanding texture and flavor. Your guests will love the messiness of shoveling tender strands into buns!

Grilling Juicy Barbecue Short Ribs

For finger-licking sticky barbecue beef with lots of rich flavor, short ribs can’t be beat:

Choose Meaty Short Ribs – Look for 3-5 pound racks of beef short ribs, also called flanken cut ribs. Avoid boney back ribs.
Season Liberally – Coat the ribs all over with a sweet and spicy rub, like Kansas City or Texas styles. Smoke adheres well to the rub.
Slow Grill Indirect – Grill the ribs for 4-6 hours indirect at 250-300°F, flipping occasionally. Add soaked wood chunks for smoker flavor.
Brush Sauce Frequently – In the last 30-60 minutes, start basting ribs every 10 minutes with barbecue sauce to glaze them.
Check Tenderness – Short ribs are done when the meat has shrunk back 1/4 inch and the bones wiggle easily. Temperature should reach 203°F.
Cut and Enjoy – Let rest briefly, then cut ribs between bones. Serve saucy ribs with extra napkins! The tender, juicy meat will fall right off the bone.

The combo of spice rub, slow smoking and sticky glazed sauce makes grilled short ribs an absolute barbecue beef delicacy!

Quick Tips for Grilling Flank and Skirt Steak

For faster grilling, skirt and flank steaks are ideal barbecue beef options:

Marinate Overnight – Flank and skirt are relatively thin. A marinade adds lots of flavor fast. Use soy sauce, garlic, honey, lime, chili flakes, etc.
Get a Good Sear – Use direct high heat to quickly char and caramelize the outside of the meat, 2-4 minutes per side. Let rest before slicing.
Slice Thin Against Grain – After resting, slice steak as thinly as possible against the grain of the muscle fibers. This yields tender meat.
Don’t Overcook – Cook no more than medium rare, 125-135°F internal temperature. Flank/skirt gets tough and chewy overcooked.
Add Sauce – Drizzle sliced steak with barbecue sauce or serve sauce on the side. Garnish with sautéed peppers and onions for a complete meal.

Flank and skirt cook fast but benefit from marinades and proper slicing. Their thin profile is perfect for throwing right on the grill!

Grilling Barbecue Tri-Tip Roast

For a small barbecue crowd, tri-tip roast is ideal. Follow these tips:

Get 2-3 Pound Roast – Pick a nicely marbled, evenly shaped 2-3 lb tri-tip roast. Larger ones are hard to cook evenly.
Season Simply – Tri-tip has great natural flavor. A simple salt, pepper and garlic powder rub is all you need.
Sear Over Direct Heat – Quickly sear the roast for 2-4 minutes per side over high direct heat to lock in juices.
Finish Indirect – Move to indirect heat and continue cooking to an internal temperature of 125-135°F for medium rare doneness.
Rest Well – Let rest for 10-15 minutes to allow juices to redistribute through the meat before slicing.
Slice Thin – Carve into thin slices against the grain of the muscle fibers. Serve with barbecue sauce on the side.

Tri-tip makes a perfect small-scale barbecue meal. Its flavor and tenderness when grilled medium rare can’t be beat!

Top Tips for Juicy, Tender Barbecue Beef

Always use well-marbled cuts like brisket, chuck roast or short ribs. The fat keeps it moist.
Apply a flavorful spice rub generously on all sides to form a flavorful, caramelized bark.
Use indirect heat and maintain a low temperature between 225-300°F for tender barbecue.
Wrap larger cuts in foil at the halfway point to power through the stall phase of cooking.
Keep meat over a drip pan and spray or mop with a marinade-sauce mix to prevent drying out.
Monitor temperature closely and remove from heat at the lower end of the ideal range for a more tender, juicy result.
Let rest for 10-30 minutes before slicing to redistribute juices. Prevent that precious moisture from escaping!

Frequently Asked Questions About BBQ Beef

1. What’s the best wood for smoking barbecue beef?

Hickory and oak give the quintessential smoke flavor Americans expect in barbecue beef. They provide a medium-intensity smoke that perfectly accents beefy flavor. Pecan and apple woods are also excellent options. Mesquite can be used but gives a very strong smoke.

2. Does barbecue beef need to be marinated?

Marinating is optional, but recommended. A marinade helps flavor penetrate deep into the meat and makes it more tender. Use oil, acid like vinegar/citrus juice, and seasonings. Inject large cuts too. Marinate in the fridge for 12-24 hours.

3. How do you get good bark on barbecue beef?

Bark is the crispy, caramelized, flavorful exterior layer of barbecue meat. To get good bark, coat the beef generously with rubs. Smoke using indirect heat around 250°F. Finish over direct heat to further char and crisp the bark. Spray with sauce at the end to help adhesion.

4. What temp should I pull barbecue beef off the grill?

Use these target temperatures for perfect doneness:

Brisket – 200-210°F
Chuck Roast – 190-203°F
Ribs – 203°F
Steaks (Flank/Skirt) – 125-135°F
Tri-Tip – 125-135°F

For brisket, it should also easily poke with a skewer when done. Ribs are done when meat shrinks back 1/4 inch.

5. Why does my brisket stall and what can I do about it?

The stall around 160°F is caused by moisture evaporating from the meat surface. Water has a cooling effect. Wrapping in butcher paper powers through this. An oven finishworks too. Don’t crank heat to speed it up, just be patient!

5 BBQ Beef Recipes to Try at Your Next Cookout

1. Texas-Style Smoked Brisket

This quintessential Texas brisket has the ultimate melt-in-your-mouth tenderness.

2. Asian Flank Steak with Ginger Soy Marinade

Marinated flank steak grilled hot and fast over charcoal. Perfect for weekday meals.

3. Smoky BBQ Beef Back Ribs

These smoky, saucy ribs deliver that classic barbecue flavor