
6 Award-Winning Tips for Moist and Tender BBQ
Winning over a pro BBQ contest judge is not easy, it takes moist, tender, and tasty BBQ and a lot of know-how. Read More
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But your technique is only part of the equation.
A carefully selected piece of meat can really make a big difference in your true slow-cooked barbecue.
For this article, we’ll talk about beef brisket and pork shoulder, but the same tips apply to beef chuck/shoulder, and beef/pork ribs.
Whole “packer” briskets, which include two main muscles, the point and the flat, are the best choice for barbecue, and generally weigh 10-15 lbs. However, in many parts of the country, it’s hard to find anything but the flat cut (the large flat muscle…usually around 3-6 lbs.). If you can only find the “flat”, it will still make good barbecue, but we always choose packers when available.
When selecting meat from the shoulder, whether it be the picnic, the Boston butt, or the whole shoulder, it is a good idea to use a reliable meat packer or butcher that you know gets pork from a good source.
Pork is not graded like beef, so it is even more important to know what you are looking for.
Good luck, and we hope these tips help you in your quest for the perfect BBQ!
See our expanded Dizzy Tips on Meat Selection
Dizzy Tips: How to Select Pork Shoulder for Pulled Pork Dizzy Tips: How to Select Beef Brisket
6 Award-Winning Tips for Moist and Tender BBQ
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