BBQ Beef Smoking Recipes

The Best in Smoked BBQ Beef Recipes

We have all kinds of smoked BBQ beef recipes that use our incredible and unusual wood plankettes and small chunks. The following recipes cover many different types of barbecue beef cuisine from an  American BBQ beef recipe to Mexican style BBQ and including smoked  filet mignon to hamburger and even smoked beef short ribs!

Bacon Wrapped Filet Mignon

Grilled Flat Iron Steak Fajitas

Smoked Beef Brisket 

Smoked Beef Short Ribs

Grilled Hawaiian Burger with Egg

The Best Grilled Hamburger, Recipe Bar None!

Smoked Beer Marinated Tri Tip Steak

 

Bacon Wrapped Filet Mignon

  • Prep time 5 mins
  • Cook time 15 mins
  • Serves 2 – 4
  • Hardwood Hickory (maybe a touch of mesquite and Black Jack.

This is  simple BBQ beef recipes, a little garlic, a little butter, some salt and pepper, and you’ll be good to go.

Ingredients
  • 3 Filet Mignon Steaks
  • 3 slices Bacon
  • 1 tsp Pepper
  • 1 tsp Salt
  • 1 tsp Pepper
  • 2 cloves Garlic, Minced
  • 3 Tbsp Butter, Softened

Preparation

Tip: Fillets don’t have much marbling, so when selecting meat look for a rich red color.

In a small bowl combine salt, pepper, garlic, and softened butter. Rub on both sides of fillets. Let rest 10 minutes.

When ready to cook your grill according to grill instructions. Get the temperature to 450 degrees F . Wrap each steak in a slice of bacon and secure with a toothpick.

Place steaks directly on the grill and cook for 5-8 minutes on each side, or until the fillets reach an internal temperature of 130 degrees F for medium-rare.

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Grilled Flat Iron Steak Fajitas.

Marinade flat iron steak with lime, orange juice, and then sear the steak and veggies.  This is a mexican style BBQ beef recipe

  • Prep time 25 mins.
  • Cook time 25 mins
  • Serves 4 – 6
  • Hardwood (Mesquite also mix with a fruit wood, such as Orange)
Ingredients
Flat Iron Steak Fajitas:
  • 2 to 3, 3/4-inch thick Flat Iron Steaks
  • 2 Bell Peppers, Cut into thin Strips
  • 2 Poblano peppers, Cut into thin Strips
  • 1 large Sweet Onion, Cut into thin Wedges
  • 2 Tbsp olive oil
  • SALT, TO TASTE
  • Pepper, TO TASTE
  • 10 Flour Tortillas, Warmed
  • 4 oz Queso Fresco or Cotija Cheese, to serve
  • Salsa, to serve
  • Sour Cream, to serve
Marinade:
  • 2 Limes, Juiced
  • 1 small Orange, Juiced
  • 2 cloves Garlic, Finely Minced
  • 2 tsp Agave or Honey
  • 1 TSP Chile Powder
  • 1 tsp Ground Cumin
  • 1 tsp Salt
  • 1 tsp Oregano
  • 1/2 cup Olive Oil
Preparation:

For the marinade: In a small mixing bowl, combine the lime and orange juice, garlic, agave, chile powder, cumin, salt and oregano. Slowly whisk in the olive oil.

Put the meat in a resealable plastic bag and pour the marinade over it, mixing to coat well. Refrigerate for 2 to 4 hours.

Drain the marinade from the steaks and pat the meat dry with paper towels. Discard the marinade. Lightly season steaks with salt on both sides.

When ready to cook, start your grill according to grill instructions. Set the temperature to the Smoke setting and preheat, lid closed 10 minutes. Smoke flat iron steaks for 45 minutes.

Remove steaks from grill and increase the grill temperature to 450 degrees F and preheat, lid closed 10-15 minutes. Put a 12-inch cast iron skillet on the grill grate to preheat for the vegetables.

Prepare the vegetables: Combine the bell pepper, poblano strips and onion wedges in a mixing bowl. Drizzle with olive oil and season with salt and pepper. Stir to coat. Set aside until ready to cook.

When grill reaches temperature, sear each side of the steak for 2 minutes or until meat reaches an internal temperature of 135 degrees F for medium-rare.

Transfer steaks to a cutting board and let rest for 5 minutes. Slice the steak against the grain on a sharp diagonal. Toss the vegetables into the hot skillet and sauté until nicely browned but still tender-crisp. Work in batches if necessary. Serve meat with tortillas, vegetables, cheese, salsa and sour cream.

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Smoked Beef Brisket, Traditional BBQ beef recipe

Ingredients:

 12 lb. brisket

Prep time: 45 minutes

Cook time: 14 hours

Servings: 14

Along with ribs and pork shoulder, brisket is one of the Big Three of classic BBQ meats. “Low and slow” is the golden rule here — a low cooking temperature and a slow cooking speed. But have no fear: The art of smoking a brisket is as easy as painting by the numbers if you follow the simple steps set forth.

 Prepping the brisket

Start with a brisket in the 10- to 12-pound range, which is just the right size to fit on the grill. Trim off the excess top fat or “fat cap,” but leave a ¼”-thick layer of fat to keep the meat moist during the long cooking process. Sprinkle on a few tablespoons of rub, spreading it evenly on both sides of the brisket. Cook immediately if you’d like, or let it sit for several hours in the refrigerator to allow the rub to penetrate the meat.

Prepping your cooker for smoking

If you’re using a kettle-type grill, use an indirect technique like the snake method to set up your grill. Brisket requires a long cook. Be sure to use a drip pan with water directly underneath the meat to stabilize the temperature. For backyard smokers, set it up for a long smoke. Depending upon the flavor you’re looking for, use any one of the woods in your smoking arsenal. This could be black jack oak, wild cherry, pecan and hickory or a combination of several woods. Remember that not all smoke wood burns at that same temperature.

Smoking the brisket

Place the brisket fat side up on the top rack, cover with the lid and bring the temperature up to 225°F, using the vents to regulate the temperature. Knowing the temp in your grill is crucial, so if your grill doesn’t have a temperature gauge, purchase a digital BBQ thermometer.

Low and slow

Check the temperature of the grill every hour, staying as close to 225°F as possible. Resist the temptation to open the lid unless you need to add more charcoal or wood chunks to maintain temperature and smoke.

Mind the stall

When the brisket’s internal temperature reaches about 150°F, the brisket’s surface evaporation causes the meat’s internal temperature to plateau. Pitmasters call this “the stall.” Don’t panic. Either wait out the stall, or wrap the brisket tightly in two sheets of heavy aluminum foil with 1/2 a cup of apple juice added (aka The Texas Crutch) and bring the grill temperature back up to 225°F.

Test for doneness

The ideal temperature of a properly smoked brisket is 195°F, but keep in mind that the internal temp of the brisket can increase by 10 degrees even after it’s been removed from the grill. The last thing you want is to overcook your brisket, which results in dry, chewy meat. Another way of testing brisket for doneness is the “feel” method: Stick a small fork in the brisket, and if it twists easily in the meat, it’s done.

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Smoked Beef Short Ribs

This easy to make dry brine takes 20 minutes to prep and does most of the heavy lifting for you. Simply smoke for 4-5 hours and wrap the ribs in foil after that, similar to a brisket. Smoke at 205 degrees F, and enjoy!You’ll get the most out of this BBQ Beef Recipe.

Ingredients

  • 1 PACKAGE Uncut PRIME OR CHOICE BEEF Short RIBS
  • WORCESTERSHIRE SAUCE
  • KOSHER SALT
  • 8 OZ APPLE JUICE, FOR SPRITZING
  • 8 OZ BEEF BROTH, FOR WRAPPING

Preparation

Purchase a package of uncut short ribs from your favorite grocer or butcher store – recommended Prime or Choice quality. Usually 9-12 lbs for 2 racks of 4 bones each for 8 total.

Trim as much fat as possible from the top of the ribs with a sharp knife. Remove the membrane from the bottom of each rack of 4 bones.

Sprinkle with kosher salt for the dry brine and wrap in plastic wrap for at least 6 hours or overnight in your refrigerator.

When ready to cook, start the your grill instructions. Set the temperature to 275 degrees F and preheat, lid closed, for 10 to 15 minutes.

Wipe the excess salt mixture from the top of the ribs. Coat with a light amount of Worcestershire sauce before putting on a medium coat of any type of steak rub.

You can also use other seasonings such as Amazing Taste Steak House Seasoning and/or McCormick’s Montreal Steak seasoning. Spritz with apple juice and let set for 15-20 minutes.

Place on your grill with your smoke box already giving of a blue smoke with the thicker portion of the ribs (if applicable) to the back of the grill.

Smoke the ribs for 4-5 hours with a light spritz every 30 minutes to keep moist until internal temperature reaches approximately 180 degrees F or the color has a nice deep char.

Like a brisket, take the ribs off the grill and wrap in 2 sheet of heavy duty foil along with 4 oz of broth for each rack of ribs.

Place back on the smoker for another 1+ hours until internal temperature of the meat is around 203 degrees F. Remove and cut. Serve immediately.

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Grilled Hawaiian Burger with Egg!!!

Prep time:20 mins Cook time10 mins Serves 4 – 6 smoke wood: Pecan

Ingredients

  • 24 oz 80/20 ground beef
  • 3 tbsp kosher salt
  • 2 tbsp black pepper
  • 2 cups cooked white rice
  • 2 cups Hawaiian pasta salad
  • 4 eggs
  • 2 cups beef gravy
  • 4 hamburger buns

Preparation

When ready to cook, start the grill  and get it to 375 degrees F and preheat, lid closed, for 10 to 15 minutes. Place smoke wood or smoke box onto grill and wait for the thick smelly smoke to dissipate. Divide the ground beef into four, 6 oz portions and shape into patties. Season the patties with salt and pepper.

Place the patties on the grill and flip after six minutes cook time. Check the internal temperature of the patties. Burgers are done when they reach an internal temperature of 165 degrees F. While the patties are cooking, heat the gravy and the rice. Cook the eggs over easy.

To assemble the burger: Start with the bottom of the bun, 1/4 cup rice, 1/4 cup pasta salad, a hamburger patty, gravy, a fried egg, and the top of the bun.

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Grilled Hawaiian Teriyaki Burgers

 

Prep time 20 minutes Cook time 10 minutes Serves 2 – 4

Use Hickory and a fruit wood

This sweet Hawaiian burger recipe is the perfect welcome to your wood-fired burger shack.

Ingredients

  • 1 lb ground beef
  • 4 tbsp teriyaki sauce of choice
  • 1/4 cup panko bread crumbs
  • Use your favorite Jerky Rub
  • 1 fresh pineapple, sliced into 1/4-inch rounds
  • olive oil
  • salt, to taste
  • pepper, to taste
  • 1 red onion, sliced into 1/4-inch rounds
  • 4 slices pepper jack cheese
  • 1 head butter lettuce
  • 4 hamburger buns

Preparation

Remove skin from pineapple, core and slice into 1/4-inch rounds.

Slice onion and drizzle with olive oil. Season with salt and pepper.

Place ground beef, teriyaki sauce, panko and any Jerky Rub into a mixing bowl. Mix to combine and form into 4 equal patties.

When ready to cook, start grill instructions. Get the temperature to 450 degrees F. Place burger patties, pineapple and onion on grill. Grill burgers, pineapple and onion for 5 minutes per side.

The last minute of cooking, add cheese to burgers and toast buns if desired.

To build burger, start with the bun and top with lettuce, patty, grilled onion and grilled pineapple. Drizzle with more teriyaki sauce and the top bun.

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The Best Grilled Hamburger, Recipe Bar None!

 Serves:- 4 people with a nice ¼ pounder

Preparation Time:- 20 mins

Cooking Time:- 10 to 15 minutes

Total Time:- 35 minutes

Ingredients:

  • 500g or 1lb ground steak
  • 1 shallot finely chopped
  • 1 tablespoon chopped capers
  • 1 teaspoon Dijon mustard
  • Brandy
  • Tabasco
  • Salt and pepper

Method:

Throw everything into a mixing bowl with a good lug of brandy and a shake of Tabasco to your taste. Get your hands in there and mulch around until it’s thoroughly mixed.

Form your patties and refrigerate for a couple of hours to let them set and dry out, then remove them from the refrigerator and give them an hour to get back up to room temperature. Now you can grill to your taste.

On the open grill I like to do mine for about 5 to 10 minutes on each side depending on thickness. From a safety point of view remember that the internal color of a burger is not a good enough indicator of doneness. To be absolutely sure, use a BBQ thermometer probe and check for a temperature of 160°F.

The choice of sauce is up to you but a favorite for this is Alabama white barbecue sauce.

 

 Alabama White BBQ Sauce (Low Calorie)

Preparation Time:- 10 mins
Resting Time:- overnight
Cooking Time:- N/A

Total Time:- overnight

Ingredients:

  • 200ml / 7 fl oz mayonnaise
  • 30ml / 1 fl oz white wine vinegar
  • 60ml / 2 fl oz lemon juice
  • 60ml / 2 fl oz apple juice
  • 4 teaspoons horseradish
  • 1 tablespoon cracked black pepper
  • 1 teaspoon English mustard
  • salt to taste
  • A good pinch of cayenne pepper

Method:

Add all the ingredients into a jug and blitz with a hand held food mixer. Cover and refrigerate overnight to let the flavors come together.

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Smoked Beer Marinated Beef Tri Tip

Ingredients

Tri tip beef   2 Pound (rinsed and pat dry)

            Seasoning mix:
  •             Lager beer –   12 Ounce
  •             Mustard powder –   1 1/2 Teaspoon
  •             Worcestershire sauce   –   1/4 Cup (4 tbs)
  •             Garlic powder –   1 1/2 Teaspoon
  •             Brown sugar –   2 Tablespoon
  •             Onion powder –   1 Teaspoon
  •             Paprika powder –   1 Teaspoon
  •             Salt –   1 Teaspoon
  •             Dried thyme –   3/4 Teaspoon
  •             Grand diamond all purpose seasoning –   2 Tablespoon
            Basting liquid            
  •             Lager beer –   2 Ounce
  •             Apple cider vinegar –   5 Ounce
  •             Water –   2 Tablespoon
  •             Seasoning mix –   1 Teaspoon ((as mentioned above))
 Directions
  • Combine all of the ingredients for the beer marinade in a zip loc bag. Place the tri tip in to the bag, zip and marinate in the refrigerator for 8 to 10 hours.
  • Combine and mix all of the seasonings in a small bowl. Mix the basting liquid in a medium bowl. Add 1 teaspoon of the seasoning mixture to the basting liquid.
  • Prepare the BBQ pit for smoking. The heat should be between 150 and 180 degrees. (Tip: If necessary, use an internal thermometer to maintain the temperature.)
Directions
  • Remove the meat from the marinade and discard the marinade. Rub both sides of the tri tip with the seasoning mixture. Allow the meat to come to room temperature before putting it on the grill.
  • Place the meat on the grill and smoke for about 4 hours. Brush it with the basting liquid after the first 2 hours. Turn it over and continue to smoke for another 2 hours. Raise the heat of the BBQ pit to about 225 degrees. (Note: For traditional BBQ pits, rearrange and/or add coals to raise the internal temperature somewhere between 225 to 230 degrees.
  • Cook the meat away from direct heat. If an electric smoker is being used, raise the temperature to 225.)
  • Cook for 1 to 1 hours brushing it with the basting liquid every 15 to 20 minutes.
  • Once done, remove from the grill and wrap the tri tip in parchment paper and aluminum foil. Let the meat rest for at least 20 minutes.
SERVING

Slice and brush with your favorite BBQ sauce. Serve and enjoy.

 

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Interested in Smoked BBQ pork?  Click here.

Interested in Smoked BBQ Seafood? Click here.

Interested in smoked BBQ lamb dishes? Click here.

Interested in dishes with BBQ Smoked Chicken? Click here.

Interested in trying BBQ Smoked Mexican dishes? Click here.

Interested in trying out some new BBQ rubs?  Click here.