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Before you light the fire, you have to know the cut. Brisket comes from the chest and has two muscles that behave differently on the smoker. Picanha is the rump cap — a cut Americans rarely use correctly. Short ribs can mean four different things depending on how the butcher breaks them down. Pork shoulder has two parts and only one is right for pulling. This is the guide to every major BBQ cut — where it comes from on the animal, how the muscle structure affects cooking, and the right method for each one. Know your meat before you cook it.
Meta Description: Discover how to make the perfect BBQ Bison Burgers with Blue Cheese. Learn about the health benefits of bison, ingredients needed, step-by-step instructions, and serving suggestions from 79th Street BBQ. A delicious and healthy recipe for your next cookout! Welcome to 79th Street BBQ, where we bring you the best recipes to elevate your…
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