What are alternative cuts for bbq?


Staff member
Joined Jun 11, 2001
I've been thinking of trying something else besides brisket and pork butt. Besides ribs, has anyone successfully tried any other cuts not traditionally used for bbq?
Joined Apr 25, 2014
+1 chuck roll. My market likes to cut those 7 bone roasts like 3"+ thick. Those are good too. Beef ribs is a favorite. Smoked bone marrow could be used a bunch of ways after

On the pork side. Smoke some pork belly cured or uncured. Smoked sausages are always good.

I love duck but I have a vertical smoker that hangs meat so it seems appropriate to cook duck
Joined Aug 15, 2003
Try goat or lamb. You'd have to be careful with the goat since not very fatty, but slow cooked goat is delicious. I've often wondered why we don't consume more goat in this country.

Lamb could be amazing as well, but I imagine buying it would be pricey.

Honestly too, things like a whole salmon could be delicious and unexpected.
Joined Mar 1, 2017
Pork belly (cure it first).
Flat iron steak.
Whole chicken. Spatchcock it first. It goes faster..
Salmon - it goes very well with hickory.
Salt - smoke a variety of salts with different woods.
Cheese - cold smoke
Bone in roast beef.
Ham - apple wood
Joined Jan 8, 2010
Any slightly tougher cut ;), with a bit of a fat content
Pork or lamb/sheep neck
Pork leg (yes it works, done it several times)
Beef ribs or lamb or pork
Oxtail should work, although I haven't tried it (yet)
Whole chicken/turkey
Pig's hog
Joined Dec 13, 2018
Anything fatty. Some favorites are beef/veal shanks, ox tail, pork belly, beef tongue is amazing with cherry wood, whole birds (turkey, pheasant, game hens, etc), fatty fish like salmon, more exotic things like wild boar pecan smoked ribs.

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