Texas Barbecue: The Best Cuts, Cooking Techniques and Top Recipes

Around here, warmer weather calls for Texas barbecue. (Although, if we’re being honest, there’s never really a bad time for it!) Whether you’re gearing up for some tailgating, ready to try your hand at something you sampled at the rodeo or just looking to get the gang together for an old-fashioned block party, there’s something special that happens when you fire up that grill. 

We love the Lone Star State here at your Food Town, and we want to make your next Texas barbecue a memorable one. Read on for tips and tricks surrounding your favorite cuts of meat, a few top recipes and invaluable food safety tips, too. Let’s get cookin’!

Which Cuts of Meat Make the Best Texas Barbecue? 
The beautiful thing about Texas barbecue is that it lends itself to a variety of cuts — from an equally wide variety of animals. (In other words, you can tailor your cookout to suit individual tastes!) Our meat market experts do note, however, that certain cuts of meat tend to be more successful.  

• Beef Brisket: Arguably the Lone Star State’s favorite barbecue fare, beef brisket comes from the cow’s pectoral muscles. This cut can be tough, as it originates in a muscular part of the body, but a grill master who knows what they’re doing can transform it into something awfully tasty. Season the meat with a signature spice or sauce blend for a mouthwatering meal. 
  
  If you’re ready to cook some up, our Texas-Style Beef Brisket and BBQ Brisket Sandwich recipes are guaranteed to hit the spot. And don’t forget about those burnt ends! Made from the part of the meat known as the “deckle,” they’re packed with extra flavor!
  
  
• Barbecue Beef: Historically, barbecue was a means of cooking tough cuts of beef “low and slow” to bring out all their juicy, tender flavor. In addition to the above-mentioned brisket, traditional cuts of beef include tri-tips, beef back ribs and clods. If you’ve never heard of clods, they’re large sections of beef, usually around the shoulder, which include several large muscles and fat. Sometimes clods are cut down into chuck roasts.
  
  At Food Town, we love a versatile meal — and barbecue beef lends itself to all sorts of preparations. These Beef Kabobs with Dijon Dressing and Grilled Marinated Chuck Roast recipes are among our very favorites!
  
  
• Barbecue Pork: As a fat-rich meal option that’s packed with flavor and practically melts in your mouth, there’s a reason barbecue pork is so popular. If pulled pork is on your menu, you’ll want to opt for pork butt (also known as pork shoulder) because it’s easy to cut and shred — and pairs well with sauces for killer sandwiches. Pork belly and pork ribs are other fan favorites.
  
  Looking for a little inspiration? Our Sweet Baby Ray’s BBQ Pork Spare Ribs are real crowd-pleasers. You can’t go wrong with these BBQ Pork Brisket Bones (Rib Tips), either!
  
  
• Barbecue Chicken and Other Poultry: While pork and beef have plenty of natural fats to keep them moist on the grill, poultry is much leaner. Grilling up that barbecue chicken (or even turkey or quail) often requires a bit more effort to get the cook you want without the meat drying out. Don’t worry, it’s not too difficult!
  
  If you’re ready to try your hand at poultry, chicken wings, breasts and drumsticks go great with all kinds of sauces. Our Grilled Chicken with Avocado Salsa recipe offers a tangy zip that tastes great. And these Smoked Bacon-Wrapped Chicken Drumstick Lollipops are as pleasing to the eye as they are the palate!
  
  
• Barbecue Meat Alternatives: If traditional grilling fare doesn’t suit your crowd, plenty of people barbecue fish and shrimp. There are lots of plant-based meat substitutes on the market now, too! These Honey Garlic Shrimp Skewers are full of tasty flavor, while our Grilled Cauliflower Steaks lend themselves to a range of flavor profiles. 

Cook Smarter with These Barbecue Food Safety Tips 
Even the best barbecue will go downhill FAST if unsafe practices put people’s health at risk. The good news is, all it takes is a little added vigilance (and a quality meat thermometer), to pull together a cookout every guest will love. Here are some tips from our friends at the U.S. Centers for Disease Control and Prevention. 

• Keep Temperatures in Check Before and After Cooking: Refrigerate meat before grilling it — and if your barbecue takes place in a public park or someplace without convenient access to a refrigerator, pack it in ice. It should remain at or below 40 degrees Fahrenheit. If you must thaw frozen meat, do so in the fridge. After the meal, place leftovers in covered containers and refrigerate or freeze within two hours of cooking (or one hour if you’re outdoors and temperatures are above 90 degrees Fahrenheit).
  
  
• Avoid Cross-Contamination: Wash your hands after handling raw meat, and never cut vegetables or other ingredients on the same cutting board — or with the same knives — as you use for those meats. Toss out any marinades or sauces that come in contact with raw meat or juices, as they could contaminate cooked foods. Avoid placing cooked meat back on the plate you used when it was raw.
  
  
• Cook Meat to the Proper Temperature: A food thermometer is an invaluable tool to help ensure your meat is cooked enough to kill off harmful germs. Ideal temperatures vary by the type of meat you’re preparing:
  • Whole Cuts of Beef, Pork, Lamb or Veal: 145 degrees Fahrenheit
  • Fish: 145 degrees Fahrenheit 
  • Ground Beef and Burgers: 160 degrees Fahrenheit 
  • Poultry: 165 degrees Fahrenheit
    After cooked, keep meat warmed at 140 degrees Fahrenheit or warmer until served.
    Food Town Tip: The CDC’s Get Ready to Grill Safely sheet offers additional insights for safer grilling. Click to download your copy! 

Here in Texas, barbecue’s something of a tradition — and your Food Town offers everything you need to make your next cookout something great. Stop by our Meat department for quality meats cut in-store and priced to keep wallets happy! Don’t forget to grab the sides, seasonings, drinks and paper products you’ll need to round things out. And if you’re looking for even more inspiration for that next cookout, our BBQ & Grilling Pinterest board has you covered. Happy grilling, neighbor!