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Jun 03, 2024

Top Cuts for Slow Cooking & Smoking

HG Walter

Read it in 3 minutes

BBQ Short Ribs | HG Walter Ltd

The smoky aroma of slow-cooked barbecue is enough to make anyone’s mouth water. But achieving that fall-off-the-bone tenderness and rich flavour requires the right cuts of meat. We're diving into the holy trinity of slow cooking and smoking: brisket, pork butt, and short ribs.

The King: Brisket

Brisket reigns supreme in the world of slow-cooking. This cut comes from the cow’s lower chest, a muscle that gets a lot of work. That means it has a good amount of connective tissue, which melts down into gelatine during slow cooking, leaving you with incredibly tender meat. Brisket is known for its rich, beefy flavour and is perfect for smoking or braising.

Pulled Pork Perfection: Pork Butt

Pork butt, also known as Boston butt, isn't actually from the rear end of the pig! It comes from the shoulder, another well-used muscle. Like brisket, pork butt has a high amount of connective tissue, making it ideal for slow cooking. The result? Shreddable, juicy pulled pork that's perfect for sandwiches, tacos, or nachos.

Pork Butt | HG Walter Ltd

Flavourful and Versatile: Short Ribs

Short ribs are cut from the cow’s primal rib section, near the brisket. They come with delicious marbling and bones that add extra flavour during slow cooking. Short ribs can be enjoyed on their own, with the meat falling off the bone after a long cook. You can also shred them for tacos or use them to make a rich and smoky broth.

Tips for Slow-Cooking and Smoking Success:

  • Low and slow is the way to go! Aim for a cooking temperature between 200-250°F (93-121°C) for optimal results.

  • Seasoning is key. Use a flavourful rub or marinade to enhance the natural taste of the meat.

  • Rest is essential. Let your cooked meat rest for a while before pulling or carving. This allows the juices to be redistributed, resulting in even more flavourful and juicy meat.

Read more on our top BBQ cuts here.

BBQ Short Ribs | HG Walter Ltd