Why Tough Cuts Are the Unsung Heroes of Low-and-Slow
When people picture BBQ, they usually think of juicy ribs, fall-apart brisket, or a mountain of smoky pulled pork. But here’s a secret: the magic of great barbecue doesn’t start with fancy cuts. It starts with the tough stuff.
That’s right – the cuts most butchers used to grind into mince or that we use in stews are the exact ones we chase down for proper BBQ. Why? Because when you cook them low and slow, they transform. Fat melts. Connective tissue breaks down. Flavour concentrates. And suddenly, you’ve got something truly special.
So, what cuts of meat are best for BBQ? Let’s break it down…
1. Brisket
The king of low and slow.
If BBQ had a royal family, brisket would be wearing the crown. This is a large, tough muscle from the chest of the cow – the bit that works hard all day holding the animal up. It’s packed with connective tissue and marbling, which makes it a nightmare if cooked quickly. But smoke it for 10+ hours at low temperatures? It becomes tender, rich, and ridiculously flavourful.
2. Pork Shoulder
For pulled pork perfection.
This is the go-to for anyone craving that classic pulled pork sandwich. The shoulder is a well-worked, fatty cut that breaks down beautifully over time. It’s forgiving too – hard to dry out, easy to shred, and it drinks up smoke like it was made for it.
Want to make it even better? Slather it in mustard, rub it with spices, and let it ride low and slow for hours. You’ll end up with a dark, barky crust and a melt-in-your-mouth interior.
3. Short Ribs
Beefy, fatty, and criminally underrated.
Short ribs are everything you want in BBQ: meat, bone, fat, and attitude. These thick slabs of beef come from the lower rib cage and need time to soften – but when they do, ohh boy. Think rich, smoky, almost steak-like flavour with a tenderness that’s hard to beat.
Perfect for when you want something a little more indulgent than brisket but still want that traditional BBQ depth.
4. Pork Ribs
Messy, but oh so delicious.
Pork ribs are a crowd-pleaser, no question. Baby backs come from higher up on the pig (leaner and a little quicker to cook), while St. Louis ribs are meatier, flatter, and better suited to absorbing smoke. Either way, they’re perfect for glazing, wrapping, and biting clean off the bone.
The trick is in the balance – keep them juicy inside, with a nice bark or glaze on the outside. No one wants jerky. No one wants soup. Get them just right, and they’ll be gone in seconds.
5. Chicken Thighs (Bone-In, Skin-On)
Trust us – thighs over breasts.
Sure, chicken isn’t a “tough” cut, but if you’re smoking poultry, thighs are the way to go. They stay juicy, handle heat better than breasts, and pair brilliantly with sweet rubs and sticky glazes. You’ll get crispy skin, tender meat, and no complaints. They’re often a good bit cheaper than chicken breast too, win-win!
Why the Tough Cuts Win
All these cuts have one thing in common: they’re from parts of the animal that work hard. And that means loads of collagen, fat, and muscle fibres that need time to relax. But given the right treatment – low heat, slow cook, steady smoke – those same features become their superpowers.
When that collagen melts, it turns into gelatin. That’s what gives BBQ its signature juiciness and mouthfeel. When fat renders, it bastes the meat from the inside. And when smoke hits the surface, it adds that unmistakable flavour we all crave.
Don’t Fear the Tough Stuff
If you’re just getting into BBQ, don’t go chasing expensive fillets or sirloins. Save those for the grill. BBQ is about patience, fire, and respect for the cuts most people overlook. Because when you treat tough cuts right, they give you everything: flavour, texture, and that glorious moment where the meat practically falls apart at your touch.
Like to Try Some?
You can join us at either our St. Albans or Hitchin restaurants and sample some of the best BBQ to come out of the UK. Head to our bookings page and secure a table today.
