When it comes to crafting the perfect barbecue, it all starts with one thing: the right cut of meat. Whether you’re a seasoned pitmaster or a weekend grill warrior, knowing which cuts perform best in the smoker can take your BBQ from average to unforgettable. At John Mull’s Meats & Road Kill Grill—Las Vegas’ top destination for fresh meats and authentic smoked BBQ—we’ve spent decades perfecting the art of meat selection, preparation, and smoking.
In this guide, we’re pulling back the butcher curtain and sharing the best meat cuts for smoking and BBQ, along with insider tips on how to choose, prepare, and cook each one to mouthwatering perfection.
Why Cut Selection Matters in BBQ
Not all cuts are created equal—especially when it comes to low and slow smoking. The best meats for BBQ are those that respond well to extended cooking times, allowing their connective tissue to break down and transform into melt-in-your-mouth goodness. These cuts tend to be tougher, fattier, and full of collagen—which is exactly what makes them so flavorful after hours in the smoker.
At John Mull’s, our butchers and pitmasters work hand-in-hand to choose cuts that bring out maximum flavor, tenderness, and that signature bark every BBQ lover craves.
1. Beef Brisket – The King of Texas BBQ
If there’s one cut that defines American barbecue, it’s the beef brisket. This large, tough muscle comes from the lower chest of the cow and requires hours of slow smoking to break down the dense connective tissue.
Why It’s Perfect for Smoking:
- Rich marbling that renders beautifully over time
- Deep, beefy flavor that pairs well with rubs and smoke
- Ideal for developing a dark, flavorful bark
Butcher Tip:
Look for a brisket with a thick fat cap and even marbling across the flat. We recommend smoking it at 225°F for 12–16 hours, depending on size.
2. Pork Shoulder (Boston Butt) – Pulled Pork Perfection
A staple in Southern barbecue, pork shoulder is one of the most forgiving cuts for beginners. Also known as Boston Butt, this cut comes from the upper shoulder of the pig and is ideal for juicy, tender pulled pork.
Why It’s Perfect for Smoking:
- High fat content keeps it moist during long smokes
- Shreds easily when cooked to 195°F–205°F
- Works well with both sweet and savory rubs
Butcher Tip:
Apply a generous dry rub the night before and let it rest in the fridge. Smoke it low and slow (225°F) for 10–12 hours for the best results.
3. Beef Ribs – Meaty, Smoky, and Impressive
Overshadowed by their pork cousins, beef ribs are the unsung heroes of the smoker. With a bold, beefy flavor and juicy meat that clings to the bone, they’re a show-stopper for any backyard cookout.
Why They’re Perfect for Smoking:
- Deep flavor profile that stands up to strong wood smoke
- Impressive size and appearance
- Best served with a simple rub and long smoke
Butcher Tip:
Choose plate ribs (from the short rib section) for the meatiest results. Smoke at 250°F for 6–8 hours until the meat is tender and pulls back from the bone.
4. Pork Ribs (Spare Ribs or Baby Back) – Crowd-Pleasers on Every Plate
No BBQ is complete without a rack of pork ribs. Whether you prefer baby backs (from the upper loin) or spare ribs (from the belly side), these cuts are beloved for their balance of flavor and tenderness.
Why They’re Perfect for Smoking:
- Quick to cook compared to larger cuts (5–6 hours)
- Great canvas for rubs and sauces
- Loved by kids and adults alike
Butcher Tip:
Use the 3-2-1 method for perfect tenderness: 3 hours unwrapped, 2 hours wrapped in foil, and 1 hour sauced and finished. Remove the membrane before seasoning.
5. Tri-Tip – A West Coast Favorite
While not traditionally smoked, tri-tip has become a go-to cut for BBQ fans looking for a quick, flavorful smoke. Taken from the bottom sirloin, this triangular roast offers a great beefy taste with a shorter cook time.
Why It’s Great for Smoking:
- Tender and lean with a bold flavor
- Smokes in just 1.5–2 hours
- Slices beautifully for sandwiches or platters
Butcher Tip:
Smoke at 225°F until internal temp hits 130°F, then reverse sear to finish. Always slice against the grain.
6. Chicken Quarters – Smoky, Juicy, and Affordable
Great for beginners, chicken quarters (leg and thigh) take on smoke beautifully and stay juicy thanks to the dark meat. They’re a budget-friendly BBQ option that doesn’t skimp on flavor.
Why They’re Perfect for Smoking:
- Absorb smoky flavor quickly
- Naturally juicy and flavorful
- Cook in under 2 hours
Butcher Tip:
Use a dry brine and smoke at 275°F for crispy skin. Cook to an internal temp of 175°F for thighs for the best texture.
Bonus: Sausage & Hot Links
Don’t forget about house-made sausages! At John Mull’s, we offer a variety of smoked links, spicy hot sticks, and specialty sausages perfect for the grill or smoker.
They’re a quick, flavorful addition to any BBQ platter and can be smoked in under 90 minutes.
How to Buy the Best Cuts: Pro Tips from John Mull’s Butchers
At John Mull’s, we don’t just sell meat—we help you pick the right cut for your smoker, offer cooking advice, and even prep your meat with our signature rubs and marinades upon request.
Here’s what to look for:
Marbling: Intramuscular fat ensures flavor and moisture
Color: Bright red for beef, pale pink for pork, no gray spots
Size: Larger cuts are ideal for longer smokes
Bone-in vs. Boneless: Bones add flavor but can increase cook time
Need a custom cut or bulk order? Just call ahead—we’ll have it ready for your next smoke session.
Plan Your Visit to John Mull’s Meats
Address: 3730 Thom Blvd, Las Vegas, NV 89130
Phone: (702) 645-1200
Butcher Shop Hours: Monday–Saturday, 9 AM – 6 PM
Website: johnmullsmeatcompany.com
Final Thoughts
Whether you’re firing up your backyard smoker or planning a full BBQ spread for friends and family, success starts with the right meat cut—and a little help from your local butcher. At John Mull’s Meats, we’re proud to share the secrets we’ve learned over generations of butchering and smoking.Come visit our butcher counter for expert advice, premium meats, and the best cuts for smoking and BBQ in Las Vegas. We’re here to help you bring the flavor home.