Barbecue beef recipe

It is true that beef or veal is not the best option for making a barbecue, pork, ribs, sausages, etc., are more tasty, but beef is also rich and has less fat.

BBQ Beef recipe

Barbecue Beef recipe

Grilled or barbecue beef recipe

Veal or beef, quantity to taste. Normally 1-1.5 kg can be ideal for 4 people. Ask to have it cut into thick slices.
About 150 gr of barbecue sauce to paint the meat. If you want to prepare it at home you can follow our recipe for homemade barbecue sauce.

To marinate the meat, it is best to do it the day before (I indicate the quantities because you like to know them but they are indicative, especially so that you can see which ingredients I add more quantity and which less):

1/2 teaspoon of freshly ground black pepper.
1/2 teaspoon of garlic powder.
1/2 teaspoon of sweet paprika.
1 teaspoon of dried thyme.
1 teaspoon of dried rosemary.
1 teaspoon of dried oregano.
1 teaspoon of old-fashioned or whole grain mustard.
1 tablespoon of honey.
1/2 dessert teaspoon of salt.
1 tablespoon of oil.
1 dessert teaspoon of water.

As a garnish you can prepare vegetables on the barbecue itself, they are delicious and perfect to accompany the meat, or else some roasted or fried potatoes.

We are going to prepare the marinade for the meat, for this put all the ingredients in a bowl and mix them with a spoon: freshly ground black pepper, garlic powder, sweet paprika, thyme, rosemary, oregano, mustard, honey, salt, oil and Water. The result should be dense but easy to brush on later.

Place the pieces on a large plate and paint them on both sides with the marinade with the help of a kitchen brush or you can also spread the sauce to marinate with your hands. You can let them marinate at room temperature for 1-2 hours or if you prefer to leave them for more hours or even from the night before, cover the plate with plastic wrap and leave it in the fridge. The more hours you leave it, the more flavor the meat will take, although as later we are going to also use barbecue sauce, I assure you that, if you are in a hurry, one hour is already quite good.

You can prepare the vegetables, as they are cooked at a temperature similar to that of the meat, they can be done at the same time and watching both so that they cook perfectly. This time I have chosen to bake mushrooms, asparagus, carrots and chives.

When the rest has passed, prepare the barbecue and place the meat on one side and the vegetables on the other. Paint the meat with the barbecue sauce and reserve the sauce because later we will paint them again.

Depending on the thickness of the meat and if you like it more to the point or more past it will take more or less time, when it is well browned on both sides you can cut a piece with a knife and see the point of the meat as well as that of the vegetables.

BBQ Beef recipe

BBQ Beef recipe

Barbecue beef recipe

For advanced cooks, Texan-style smoked beef skirt

Don't have a smoker? With a smoker you will give a special touch to your meals

Ingredients: Texan-style smoked beef skirt 

- 5-6 kg (11-13 Lbs)of beef brisket
- 3 tablespoons onion powder
- 3 tablespoons garlic salt
- 2 tablespoons cayenne
- 2 tablespoons lemon pepper
- 2 tablespoons ground black pepper
- 150 ml apple juice (spray)
- BBQ sauce to serve commercial or homemade (our recipe)


Try to keep the lid closed as much as possible. The core times and temperatures for the brisket will always depend on the quality and quantity of the meat you choose. The most important thing for it to be perfect is that it is tender when you take it out.

If you have a smaller smoker, reduce the amount of briquettes.

Many smokers already usually bring a thermometer to puncture the meat and know the internal temperature of the meat, if not in the market there are many.

Use two thermometers to ensure safe smoking

To ensure that meat and poultry are smoked properly, you will need two types of thermometers: one for food and one for the smoker. A thermometer is necessary to monitor the temperature of the air inside the smoker or grill and ensure that the heat is maintained at temperatures between 225 and 300ºF (107.2 and 148.8ºC) during the cooking process. Many smokers contain built-in thermometers.

Use a food thermometer to check the temperature of meat and poultry. You can use an oven thermometer and keep it inserted into the meat during cooking. Use an instant-read thermometer after removing the meat from the smoker. 

Cooking time depends on many characteristics: the type of meat, the size and shape of the meat, the distance from the food to the heat source, the temperature of the charcoal, and the climate. It can take 2 to 8 hours to smoke meat or poultry, so use thermometers to monitor temperatures.

Smoke food to a safe minimum internal temperature.

Beef, veal, and lamb, fillets, roasts, and chops can be cooked at 145ºF (62.77ºC).
All cuts of pork, until reaching 160ºF (71.11ºC).
Ground beef, calf and lamb, until reaching 160ºF (71.11ºC).
All birds should reach a safe minimum internal temperature of 165ºF (73.88ºC).

If you are using a sauce, add it during the last 15 to 30 minutes of the smoking process to prevent over-browning or burning.

BBQ Beef recipe

BBQ Beef recipe

  • It 'cleans' the meat and removes most of the outer fat (leaving only a thin layer of 0.5-1 cm) in addition to the silver skin.
  •  Mix all the spices in a bowl.
  • Cover the meat with the spice mixture giving light touches and be sure to season the entire surface of the brisket well.
  • Cover or wrap the brisket and let it rest at room temperature while you heat the smoker to the maximum.
  • Prepare the smoker with a saucepan full of water and 3 kg of unlit briquettes
  • Add half a fireplace of lit briquettes.
  • Add 4-6 large pieces of wood to the briquettes.
  • Put the brisket on the grill fat side up.
  • Close the lid and smoke the brisket for 4 hours.
  • When the core temperature reaches 65 °C, take the brisket out of the smoker and sprinkle it with a little apple juice.
  • Wrap it tightly in butcher paper and put it back in the smoker.
  • Cook the brisket for another 2-4 hours until it reaches an internal temperature of about 93 °C.
  • Transfer the brisket to a dry, well-insulated box (this can be a cooler or a styrofoam box) and let the meat rest for another 2 hours.

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