6 BEST BEEF CUTS TO SMOKE (and exactly how to cook each)
If you want to get the most flavour out of your smoker, it starts with choosing the right cut of beef. Some cuts turn silky and tender with long, slow heat… others take on smoke fast and reward you with insane juiciness and bark. Here are the 6 best beef cuts to smoke and exactly how to cook each one so you get perfect results every single time.
1. Brisket (Whole Packer)
Why it’s great: High fat + connective tissue = melts into buttery tenderness.
How to Smoke It
Trim: Leave ~6mm (¼ inch) fat cap, remove hard fat.
Season: Salt, pepper, garlic powder OR your favourite dry rub.
Temp: 110–120°C (225–250°F).
Cook Time: 10–16 hours depending on size.
Steps:
- Smoke unwrapped until internal temp hits 70–75°C (160–170°F).
- Wrap in butcher paper for best bark.
- Continue cooking until 93–98°C (200–208°F) internal.
- Rest at least 1 hour (ideally 2–3).
Done when: A probe slides in like butter.
Our Tender Certified Organic Brisket
2. Beef Ribs (Short Ribs / Dino Ribs)
Why it’s great: One of the easiest cuts to master. Insane flavour. Jurassic size.
How to Smoke It
Trim: Lightly—mostly remove silver skin.
Season: Salt + pepper (Texas style).
Temp: 120°C (250°F).
Cook Time: 6–8 hours.
Steps:
- Smoke until internal temp is 75°C (165°F).
- You can wrap (butcher paper) or leave unwrapped—your choice.
- Cook to 96–100°C (205–212°F).
- Rest 30–60 mins.
Done when: The bones wiggle clean and meat feels soft.
3. Chuck Roast
Why it’s great: A “mini brisket.” Cheaper, quicker, same deep flavour.
How to Smoke It
Trim: Minimal.
Season: Salt, pepper, garlic, onion powder.
Temp: 120°C (250°F).
Cook Time: 6–8 hours.
Steps:
- Smoke until internal temp hits 75°C (165°F).
- Wrap in foil or butcher paper.
- Continue until 96°C (205°F).
- Rest 30 minutes.
Bonus option: Add beef broth + onions + BBQ sauce in the wrap for pulled beef.
Our flavoursome Certified Organic Chuck Roast
4. Beef Cheeks
Why it’s great: Collagen-rich, turns into silky, melt-in-your-mouth meat. Smokes FAST.
How to Smoke It
Trim: Remove silver skin—it’s tough.
Season: Salt + pepper OR Mexi Mix (cumin, garlic, paprika).
Temp: 120°C (250°F).
Cook Time: 3–4 hours.
Steps:
- Smoke to 75°C (165°F) internal.
- Place in foil tray with beef stock, onions, garlic.
- Cover with foil and cook until 95–98°C (203–208°F).
- Rest 20 minutes.
Serve: Shred for tacos, nachos, bowls.
5. Brisket Sausages
Why it’s great: Sausages made from meat are something else, besides being hard to find the flavour, texture and overall experience is hard to beat - then take it to the next level by smoking them, they are literally divine!
How to Smoke Them
Prep: No trimming needed. Lay them out with a little space between each sausage.
Season: Not needed.
Temp: 120–135°C (250–275°F) — sausages love a slightly hotter smoke.
Cook Time: -0.5–1 hours
Steps:
- Place sausages directly on the smoker grates.
- Smoke until internal temp reaches 74–76°C (165–170°F).
- This ensures they’re food safe but still juicy.
- Optional: At the end, give them a quick high-heat sear for snap and colour.
- Rest for 5–10 minutes.
Done when:
Casings have a deep mahogany colour
Juices run clear
Internal temperature hits 74°C+
6. Picanha (Rump Cap) or Rump Roast
Why it’s great: Brazilian favourite. Fat cap = flavour bomb. Perfect for smoking then searing.
How to Smoke It
Trim: Leave thick fat cap intact.
Season: Salt + pepper (simple is best).
Temp: 120°C (250°F).
Cook Time: 1.5–2.5 hours.
Steps:
- Smoke fat side up until internal temp reaches 48–50°C (118–122°F).
- Sear fat cap over high heat to crisp.
- Rest 10 minutes.
- Slice into steaks with the grain, then eat against the grain.
Final temp: 54°C (130°F) medium rare is ideal.
Our beautiful certified organic rump roast
Smoking beef doesn’t have to be complicated — it’s all about the right cut, the right temperature and a little patience. Whether you’re cooking classics like brisket and beef ribs or levelling up with brisket sausages and beef cheeks, each of these cuts delivers huge flavour and guaranteed crowd-pleasing results.
Ready to try one? Fire up the smoker… your next favourite cook is waiting.