BBQ Meats & Cuts Guide

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.