How to Make Beef BBQ

Introduction

Barbecue beef, also known as beef BBQ, is a classic summertime favorite enjoyed by many. When properly prepared, beef BBQ can result in tender, juicy, and flavorful meat that literally falls off the bone. The aroma of beef BBQ cooking over an open flame is enough to make anyone’s mouth water. While barbecue techniques vary by region, culture and personal preference, there are some basic steps to follow for making mouthwatering beef BBQ at home. With the right ingredients, tools and techniques, you can master the art of barbecue and enjoy delicious beef BBQ all summer long.

What You Need

Meat

Brisket, chuck roast, or round roast work well for beef BBQ. Choose a well-marbled cut for best results.
Plan for 1/2 pound of meat per person. For juicier meat, buy a full packer brisket and trim it yourself.

BBQ Rub

Make your own or use a store-bought rub. Look for rubs without sugar as the first ingredient.
Apply rub generously over entire surface of meat.

BBQ Sauce

Tomato-based sauce works well for beef. Choose your favorite brand or make your own.
Reserve some sauce to brush on meat during last 30 minutes of cooking.

Smoker or Grill

Offset smoker, ceramic cooker, or kettle grill work well for low and slow BBQ.
Maintain temperature of 225-275°F throughout the cooking time.

Wood Chips or Chunks

Oak, hickory, apple, cherry, or mesquite wood add delicious smoke flavor.
Soak chips in water for 30 minutes before adding to smoker.

Tools

Instant-read thermometer to check doneness.
Disposable foil pan for drip pan.
Oven mitts and long tongs for handling meat.
Aluminum foil or butcher paper.

Follow these steps for sensational smoked beef BBQ every time.

1. Prepare the Meat

Trim excess fat and silver skin from brisket or roast. Leave about 1/4 inch of fat.
Generously apply dry rub on all sides of meat. Cover and refrigerate overnight.

2. Prep the Smoker

Set up smoker or grill for low and slow cooking at 225-275°F.
Add soaked wood chips or chunks to coals. Replace as needed to generate smoke.
Place disposable foil pan filled with water on grill grate under meat.

3. Smoke the Meat

Place meat fat side up on grill grate over drip pan.
Maintain temperature of 225-275°F for duration of cooking.
Cook until internal temperature reaches 185°F for brisket or 200-205°F for chuck or round roast.

4. Wrap and Continue Cooking

Once desired internal temp is reached, wrap meat tightly in foil or paper.
Return wrapped meat to smoker and cook until fork tender or temp reaches 205°F.

5. Rest and Slice

Remove meat from smoker and let rest wrapped for 1-2 hours.
Unwrap and thinly slice meat across the grain.
Serve with barbecue sauce on the side.

6. Finish on Grill

For extra flavor, unwrap meat after resting and place directly on grill for a final crisping of the exterior. Brush with barbecue sauce during last 10 minutes. Slice and serve immediately.

Tips for Juicy Beef BBQ

Cook low and slow at 225-275°F, allowing 1-2 hours per pound.
Wrap meat at stall point when bark sets. This keeps meat moist.
Only slice after meat has rested 1-2 hours after cooking.
Serve sliced meat with sauce on the side for dipping.

FAQs

What is the best wood for smoking beef?

Oak, hickory, apple, cherry, and mesquite wood chips all pair well with beef to add a deliciously smoky flavor.

How long should you smoke a brisket?

Plan for 1-2 hours of smoker time per pound of meat. A full packer brisket often takes 16-24 hours at low heat.

What temp should brisket be when done?

Smoke until internal temp reaches 185°F. Then wrap and continue cooking until 205°F for fall-apart tender brisket.

What is the stall when smoking brisket?

The stall happens mid-way through cooking when meat temps stop rising due to evaporative cooling. Wrap meat to push through.

Can you smoke a brisket overnight?

Yes, brisket holds well at low temps. Maintain smoker between 225-250°F and replenish wood as needed overnight.

Conclusion

From selecting the right cut of meat to mastering low and slow cooking techniques, smoking beef BBQ requires patience and practice. With quality ingredients, the proper equipment, and these step-by-step instructions, you can achieve competition-worthy barbecue flavor in your own backyard. Invite over a crowd and wow them with your skill as a barbecue pitmaster. Enjoy the smoky goodness of tender, juicy beef BBQ all summer long.