BBQ Experts Swear By These Cuts—Are You Using Them?

With May just around the corner, BBQ season is kicking into gear. National BBQ Day and National Brisket Day are almost here, and it’s the perfect time to get your grill fired up. Whether you're using a charcoal kettle, pellet smoker, or gas grill, choosing the right cut of meat is what takes your BBQ from average to unforgettable.

From melt-in-your-mouth brisket to flame-kissed chicken thighs, great BBQ begins with great cuts. In this guide, we’ll cover the top recommended meats for outdoor grilling and smoking, show you how to prep them like a pro, and share tips to help you cook with confidence.

Just getting started with BBQ? Ease in with cuts that are simple to handle and hard to mess up—like chicken thighs, pork shoulder, or baby back ribs. These beginner-friendly options are packed with flavor and naturally deliver that juicy, tender texture. Look for good fat marbling, skip lean cuts that can end up with a chewy texture, and let tools like The MeatStick take care of tracking internal temperature for you—so you can focus on enjoying the process, not stressing over the results.

Let’s meat up and get cooking! 🔥

The Classics – Tried, True, and Delicious

Beef Brisket

Where it comes from: The lower chest of the cow, a tough but flavorful cut loaded with collagen and fat.

Why it's ideal for BBQ: When smoked low and slow, brisket transforms into fork-tender, juicy perfection. The long cook time breaks down tough fibers into buttery bites.

Cooking Tips:

• Stick with a classic Texas-style rub: salt, pepper, maybe a touch of garlic or paprika.
• Smoke at 225°F for 10–18 hours until internal temp hits around 205°F.
• Let it rest, wrapped, for at least an hour before slicing.

Pork Ribs

Two main types:

• Baby Back Ribs – Shorter, leaner, more tender. Cook faster. Ideal for beginners who want something quick and easy with less trimming or prep.
• Spare Ribs – Longer, meatier, with more fat for richer flavor. Great for those ready to commit to longer cooking times and deeper smoky flavor.

Not sure which to choose for your first BBQ? Baby back ribs are usually a safer bet for newcomers—they cook faster, are easier to handle, and still deliver big flavor. But if you’re looking to impress with richer, meatier bites and have a few hours to spare, spare ribs are your go-to.

Best for: BBQ purists who love deep smoke rings and saucy goodness.
Go-to method: The 3-2-1 Method

• 3 hours smoke
• 2 hours wrapped in foil with some liquid
• 1 hour unwrapped with sauce to finish

Cuts That Shine in the Smoker

Pork Shoulder (aka Boston Butt)

Cut location: Upper shoulder (not the pig’s rear, despite the name)
Why it's great: High fat and connective tissue make this cut ideal for long smoking sessions. When cooked to the right temp, it pulls apart with ease.
How to cook:

• Smoke at 250°F for 10–12 hours
• Pull when internal temp hits 200°F
• Rest before shredding—this helps retain moisture and results in more tender meat

Perfect for: Sandwiches, sliders, tacos, or just a messy, flavorful pile on your plate.

Beef Ribs

Two standout styles:

• Plate Short Ribs (aka Dino Ribs) – Enormous, with serious marbling. Brisket-like richness.
• Back Ribs – Cut from the ribeye section, with less meat but excellent flavor.

Wondering which to try?

Plate short ribs are more of a commitment—they’re big, bold, and perfect for slow smoking when you want that melt-in-your-mouth experience similar to brisket. Back ribs, on the other hand, are easier to handle and cook a bit quicker, making them a great starting point for first-timers who still want serious beefy flavor without the long wait.

Cooking method:

• Smoke at 275°F for 6–7 hours until “probe tender” (meaning a thermometer probe or skewer slides in and out of the meat with little to no resistance, like softened butter)
• Let them rest before slicing

Smart Tip: These ribs can overcook easily if you're distracted. The MeatStick tracks both ambient and internal temps to prevent dry disasters.

Faster Cooks That Still Pack a Punch

Tri-Tip

Cut location: Bottom sirloin; named for its triangular shape
Why it rocks: It’s tender, beefy, and takes well to smoke or direct heat.
Cooking method:

• Reverse sear: Smoke low until ~120°F internal, then sear over high heat to finish around 130–135°F (medium rare)
• Try Santa Maria-style rub: salt, garlic, black pepper

Perfect for slicing against the grain and serving with chimichurri or salsa. When cooked right, tri-tip delivers a perfect steak experience: bold flavor, tender meat, and a flavorful crust on the outside.

Chicken Thighs

Why they’re underrated heroes:

• More forgiving than chicken breasts
• High fat keeps them juicy even over high heat

How to BBQ:

• Grill or smoke at 180°F until internal temp hits 175°F
• Dry rub or glaze with your favorite BBQ sauce for crisped-up skin

Bonus: Chicken thighs are budget-friendly and perfect for feeding a crowd. Ideal for those just starting their grilling game.

For the Adventurous Grill Master

Lamb Chops

Cut location: Rib or loin of the lamb
Taste: Rich, slightly gamey flavor that stands up well to flame and smoke.
Best preparation:

• Marinate in garlic, rosemary, olive oil, and lemon
• Grill hot and fast—3 to 4 minutes per side for medium rare
• Rest for 5–10 minutes before serving

Sausages

From classic bratwurst to spicy andouille, sausages are easy to cook and deliver bold flavors fast.

Tips:

• Grill over indirect heat to avoid bursting
• Use a probe thermometer to make sure they hit 135-145°F inside

Why they’re great: They fill out a BBQ spread, cook fast, and pair with just about anything.

Tools, Temps & Timing – Your BBQ Arsenal

Knowing your temps is everything. Reaching the right target temperature ensures juicy results and keeps your meat safe to eat. Here's a quick cheat sheet:

Why Use The MeatStick?

The MeatStick is a smart wireless meat thermometer that tracks your meat’s internal temp and ambient grill temp in real-time, all from your phone. That means no more guessing, no more overcooking—just perfect results every time.

Other BBQ Essentials

• Rest your meat: At least 10–30 minutes for larger cuts (this lets juices redistribute, preventing a dry or chewy texture—key for a great bite)
• Trim smart: Leave some fat cap for moisture
• Use wood wisely: Oak for cuts of beef, applewood for pork, cherry for poultry
• Always start with quality meat—better results start before you even fire up the grill
• Letting meat rest isn't just tradition—it's science. During meat rest, internal juices settle, which enhances flavor and keeps your slices moist.

The key to an unforgettable BBQ isn’t just in the rubs or sauces—it’s in the cut you choose and how you cook it. From brisket to tri-tip, each meat has its own personality, cook time, and ideal temp. With a tool like The MeatStick, it will help you monitor those temps—you’ll serve up restaurant-quality BBQ right in your backyard.

Now that you know the top cuts to look for, which one are you grilling up first for National BBQ Day?

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FAQ

What is the best cut of meat for barbecue?

Brisket is often considered the king of barbecue for its rich flavor and melt-in-your-mouth texture when slow-cooked properly. Pork shoulder and ribs are also top choices thanks to their forgiving fat content and bold taste.

What are the top 5 meats to grill?

Some of the most popular meats for grilling include tri-tip, chicken thighs, pork ribs, sausages, and strip steak. Each delivers distinct flavor and texture, making them perfect for different skill levels and grill setups.

What is the most tender cut of beef for grilling?

Tenderloin (or filet mignon) is the most tender cut of beef, but for a combination of tenderness and flavor, many prefer ribeye or strip steak. Tri-tip is also a great option when cooked properly.

Should I let meat rest after grilling?

Yes. Resting allows juices to redistribute, which results in a more flavorful and tender bite. For steaks and larger cuts, 10–30 minutes is ideal.

What’s the difference between grilling and smoking?

Grilling is high heat for shorter times—perfect for steaks, burgers, and chicken thighs. Smoking uses low, steady heat over a long period, ideal for cuts like brisket, pork shoulder, and ribs.

Do I need to trim the fat off my meat before cooking?

Not always. A good layer of fat (especially on cuts like brisket) helps keep the meat moist during cooking. Just avoid overly thick fat caps that won’t render down.