John Andrew
John Andrew, owner of The Meat Inn Place in Lilydale, boasts a legacy of butchery, offering exclusive grass-fed and free-range meats, and specialising in low-and-slow cuts. With a career inspired by his father, John’s passion and expertise have nurtured a reputable business distinguished by unique offerings like Kiwami Wagyu, driven by a commitment to quality and community service.
What Is The Best Meat To Barbecue Low and Slow?
Reading Time: 10 minutes and 58 seconds
There’s an art to low and slow barbecuing, and it’s one that’s close to my heart. As a butcher who’s seen every cut of meat imaginable, I know the magic that happens when the right cut meets the right technique. I’ve spent countless weekends perfecting my own recipes, and I love seeing customers come back with stories of their own barbecue successes. Low and slow cooking transforms tougher cuts into tender, flavour-packed creations that almost melt in your mouth – it’s a process that requires patience but delivers unmatched reward.
In this guide, we’re diving into the best cuts for achieving that melt-in-your-mouth tenderness. Whether you’re a brisket lover or curious about pork shoulder, I’ll share my top recommendations across beef, pork, lamb, and more to help you find your next BBQ favourite. Plus, I’ll offer some insider tips to help you get the best results, straight from our experience at The Meat Inn Place. So, grab a seat by the grill, because we’re about to take your barbecue to the next level.
Why Low and Slow is the Perfect BBQ Method
“Low n slow” is the golden rule of great barbecue. Essentially, it’s all about cooking meat at a low temperature over a long period, giving the tougher cuts plenty of time to transform into something beautifully tender and full of flavour. For those unfamiliar, this method works best for cuts with more connective tissue – think brisket, pork shoulder, or beef ribs – which require time and gentle heat to reach their peak.
The secret lies in collagen, the connective tissue that gives meat its structure. Collagen begins to denature and convert into gelatin at around 160°F (71°C), but the magic really happens at temperatures between 225-250°F (107-121°C), where optimal gelatinisation occurs. At these lower temperatures, the collagen breaks down gradually, creating a rich, tender texture without drying out the meat. Studies show that collagen’s thermal stability is key here – cooking it too hot or too fast results in dry, tough meat, but with the low and slow approach, you get the perfect balance of tenderness and juiciness.
The first time I tried cooking a brisket low and slow, I didn’t know what to expect. But after hours of watching it smoke, the results were incredible – tender, juicy, and bursting with flavour. It’s a method I swear by, and I’ve seen it turn even the toughest cuts into something extraordinary. That’s why we’re big believers in this technique at The Meat Inn Place, and I’m here to guide you through the best meats for achieving low-and-slow perfection.
In the next sections, we’ll dive into the specific cuts that benefit most from this method, covering everything from beef to pork and lamb. Each cut has its own unique qualities, and I’ll be sharing insider tips to help you bring out the best in every barbecue session.
Best Beef Cuts for Low and Slow BBQ
Beef Brisket
There’s a reason brisket holds a legendary status among barbecue cuts. This cut, taken from the chest of the cow, is packed with flavourful marbling and connective tissue, which transforms through hours of slow cooking. By keeping the temperature low, around 225°F (107°C), you allow the collagen to melt into gelatin, producing a mouth-watering texture. When done right, brisket reaches an internal temperature of 195-205°F (90-96°C) after about 10-12 hours and is as tender as butter.
I’ll never forget a BBQ event we hosted one summer. I’d spent nearly half a day smoking brisket, and when I finally served it, the smoky aroma and tender, juicy slices were an instant hit. That day, I learned that brisket, when given time and patience, can steal the spotlight at any BBQ.
Beef Ribs
If you’re after something bold and flavourful, beef ribs are the way to go. These meaty ribs are ideal for low and slow cooking because of their marbling and robust beefy taste. For optimal flavour, I recommend a simple rub of salt, pepper, and garlic powder, smoked with wood like hickory or mesquite. These ribs reach peak tenderness at around 200-205°F (93-96°C) after 6-8 hours.
Beef ribs are a staple in BBQ traditions worldwide, praised for their meaty richness and incredible ability to absorb smoke flavour. They’re popular in Texas barbecue and celebrated by BBQ enthusiasts globally – a real crowd-pleaser for any occasion.
Best Pork Cuts for Low and Slow BBQ
Pork Shoulder
Pork shoulder is a BBQ favourite, and for good reason. The rich marbling and fat content make it ideal for low and slow cooking, where the fat melts slowly, creating a juicy, tender masterpiece that’s perfect for pulled pork. Try a seasoning mix of salt, smoked paprika, and brown sugar to bring out the best flavour. Cook it at 225°F (107°C) until it hits an internal temperature of 195-205°F (90-96°C), then let it rest for 30 minutes. Trust me – that rest makes all the difference in tenderness!
One of our regulars, Jack, comes to The Meat Inn Place every Friday to pick up a pork shoulder for his weekend gatherings. He’s told me that his friends look forward to his famous pulled pork sandwiches, and they’re always asking for seconds. With results like that, it’s no surprise pork shoulder has become a go-to for low and slow BBQ fans.
Pork Ribs
Pork ribs are a classic in low and slow BBQ, loved for their tender, juicy meat and savoury flavour. The marbling in pork ribs makes them perfect for soaking up smoky goodness, while the slow cooking process ensures that they’re tender enough to fall right off the bone. For ribs with a bit of kick, try a dry rub with black pepper, smoked paprika, and cayenne, then glaze with a tangy BBQ sauce during the last hour of cooking. Aim for an internal temperature of 190-203°F (88-95°C) to achieve the perfect texture.
Pork ribs are so popular that BBQ studies consistently rank them among the top choices for low and slow cooking. Take our word for it! Their versatility and flavour make them a staple for any BBQ gathering.
Best Lamb Cuts for Low and Slow BBQ
Lamb Shoulder
Lamb shoulder is one of the most flavourful cuts for low and slow cooking. When cooked at a lower temperature over several hours, lamb shoulder becomes melt-in-your-mouth tender, bringing out its rich, slightly sweet flavour. To enhance the natural taste, try seasoning with a blend of garlic, rosemary, and a sprinkle of sea salt. For best results, cook it low and slow at around 250°F (121°C) and let it rest for at least 20 minutes before serving – it helps the juices settle and keeps every bite succulent.
At The Meat Inn Place, lamb shoulder is a popular choice among our BBQ-loving customers. I once slow-cooked a shoulder for a gathering, and it was the clear favourite, with friends commenting on its melt-in-the-mouth texture and perfectly balanced flavour. Lamb shoulder truly shines when given the time it deserves on the BBQ.
Lamb Shank
Lamb shanks are another fantastic option for low and slow cooking. With their rich marbling and deep flavour, shanks become wonderfully tender and juicy over time, gaining a complexity you can’t rush. For BBQ or smoker preparation, try braising the shanks with herbs like thyme and bay leaves, or serve with a side of roasted veggies. Aim to cook the shanks to an internal temperature of around 200°F (93°C) and let them rest for about 15 minutes before enjoying.
Lamb’s popularity for BBQ has been rising in Australia, as Australian meat industry reports show. Lamb shanks bring a gourmet touch to any BBQ and are perfect for those who love the rich, warming flavour that slow-cooked lamb provides.
Less Popular But Delicious Options for Low and Slow BBQ
Whole Chicken
If you’re ready to branch out from the usual BBQ cuts, smoking a whole chicken might be your next big hit. When cooked low and slow, whole chicken turns out juicy, tender, and packed with flavour. Start by brining it overnight in salt, sugar, and herbs to keep the meat extra moist. For seasoning, go with a rub of garlic powder, smoked paprika, and lemon zest, and cook at around 250°F (121°C) until the skin is crisp and golden.
One time, I smoked a whole chicken for a family BBQ, and it was a huge hit. As I sliced through the juicy, smoky meat, everyone gathered around to get a taste. Even those who usually go for the ribs and brisket were lining up for seconds! Smoking chicken low and slow can be a game-changer, especially when paired with the right sides.
Turkey Breast or Legs
Turkey isn’t just for the holidays; it’s a fantastic BBQ choice that more people are discovering. Turkey breast or legs develop a rich, smoky flavour when cooked low and slow. Brining the turkey in a mix of salt, sugar, and herbs is key to keeping the meat tender. After brining, a rub of sage, thyme, and black pepper works perfectly, and smoking at a low temperature of 250°F (121°C) will give you juicy results.
Turkey is actually gaining popularity as a BBQ option, with more cooks experimenting with it for gatherings and events. According to recent BBQ trends, turkey is making its way onto more smoker menus, and for good reason. It’s a versatile and flavourful choice that’s perfect for anyone looking to try something new on the BBQ.
Tips for Perfect Low and Slow BBQ Results Every Time
Achieving mouth-watering BBQ results every time doesn’t have to be complicated, but it does require the right approach, patience, and a few essential tools. Here’s how we at The Meat Inn Place recommend mastering the art of low and slow BBQ.
Essential Equipment
Start with the basics: a quality meat thermometer, a reliable charcoal or pellet smoker, and some BBQ rubs. A meat thermometer is a BBQ essential for ensuring your meat reaches the perfect internal temperature without guesswork. Investing in a good smoker, whether charcoal or pellet, allows for even, consistent cooking, giving you the smoky flavour that makes BBQ so delicious.
| Essential Equipment | How It Helps |
| Meat Thermometer | Ensures precise internal temperatures for perfect doneness. |
| Charcoal/Pellet Smoker | Provides consistent heat and a smoky flavour. |
| BBQ Rubs | Adds depth and enhances the natural flavours of the meat. |
Temperature and Timing
Patience is key to low and slow BBQ. Keep the temperature between 225-250°F (107-121°C) for optimal results. Rushing the process by turning up the heat will only dry out your meat and sacrifice tenderness. Stick to the mantra of “low and slow,” and your patience will be rewarded.
Resting Time
Once the meat is done, it’s crucial to let it rest. Think of it like giving your meat a “well-deserved break” after all that hard work on the smoker. Resting allows the juices to be redistributed, making each bite juicy and tender. For most cuts, a 15-20 minute rest will do wonders.
Pro Tips for a Perfect BBQ
Nothing beats the feeling of pulling off a perfect low-and-slow BBQ. After years of experimenting, I can say there are a few tips that never fail to bring out the best in BBQ. Start by picking the right meat – I always go for pork shoulder, brisket, or ribs because they respond so well to slow cooking. And don’t rush the seasoning; giving your rub or marinade time to sink in is absolutely worth it.
Here’s what I’ve found works best for a successful BBQ:
- Choose the right meat.
- Prep and season with rubs and marinades.
- Choose your smoker wood wisely.
- Keep your smoker clean and heat it to 225-250°F.
- Place the meat off to the side for slow, even cooking.
- Watch the temp, add wood as needed.
- Keep on experimenting and learning!
Remember, the perfect BBQ isn’t just about the end result – it’s about refining the process with each cook. Mastering these techniques has made all the difference in my BBQ.
So, which is best?
So, which meat is best for low and slow BBQ? Honestly, it depends on what you’re craving! Brisket delivers unbeatable richness, pork shoulder is perfect for juicy pulled pork, and lamb brings a unique, tender flavour. Each cut has its own strengths when given time to cook slowly, so there’s no single answer – it’s all about exploring what you enjoy most.
Ready to take your BBQ to the next level? Stop by The Meat Inn Place to explore our selection of premium meats perfect for low and slow cooking. Our team can’t wait to help you find your next BBQ favourite and share a few of our own tried-and-true tips!
FAQ
The best wood for low and slow BBQ depends on the flavour profile you want to achieve. Hickory is a great choice if you’re after a bold, smoky flavour that goes beautifully with pork and beef. For a milder, slightly sweet taste, apple wood is ideal, especially for poultry and pork. Cherry wood adds a sweet, fruity hint that works well with most meats, while oak gives a medium smoke that’s versatile enough for just about anything you’re cooking. Pecan, on the other hand, has a rich, nutty flavour that’s fantastic with poultry and pork. Each wood has its own personality, so don’t hesitate to experiment until you find your favourite smoky flavour!
When it comes to BBQ, you’ll generally want around 225 grams (or 1/2 pound) of meat per person to keep everyone satisfied. Of course, this varies depending on what you’re serving and the appetite of your guests. For ribs – beef or pork – plan on about 1/2 to 1 rack per person. If you’re cooking chicken, half a chook or 1-2 pieces (like thighs or drumsticks) should do the trick. Brisket or pulled pork portions are also about 225 grams per person, while two sausages per person should keep the crowd happy. This guide should help you cater comfortably, with enough for everyone to enjoy seconds or leftovers.
Yes, you can absolutely use a gas BBQ for low and slow cooking with a few simple adjustments. Set up your BBQ for indirect cooking by turning on just one side of the burners, placing your meat on the unlit side to create a gentle heat zone. Keep the temperature steady between 107-121°C (225-250°F) by adjusting the burners and checking the internal BBQ temperature with a thermometer. To add that classic smoky BBQ flavour, pop some wood chips in a smoker box or wrap them in foil and place them on the lit side of the grill. With a little practice, your gas BBQ can deliver the same tender, flavour-packed results as a traditional smoker.
