Beyond Brisket & Ribs: 3 Uncommon Cuts to Conquer on Your LSG
You've mastered brisket. Your ribs are legendary. But the world of low and slow BBQ is vast and full of delicious adventures! Have you tried beef cheeks, pork belly, or lamb shoulder yet?
If not, we're about to offer you new flavors, textures, and a chance to truly show off your pitmaster prowess.
#1 Beef Cheeks
Beef cheeks may not sound appetizing, but don't knock 'em till you try 'em. They're rich, gelatinous, and packed with flavor. They transform into incredibly tender, melt-in-your-mouth pulled beef.
To prepare them, focus on removing large pieces of silver skin and excess fat. But don't overtrim—the fat renders beautifully.
Season with a simple salt, pepper, garlic, and onion beef rub.
Then, set your temperature between 275°F to 300°F. Smoke the beef for 3 to 4 hours until a good bark forms and the internal temperature hits 165°F to 170°F.
Finally place it in a foil pan with a splash of beef broth or beer, cover tightly with foil, and continue cooking until it's probe tender (205-210°F internal).
It's perfect for tacos, sandwiches, or even just straight off the board.
#2 Pork Belly
Take your enjoyment of pork a step beyond bacon! Pork belly is incredibly versatile. You'll get to enjoy savory, succulent slices. It's rich, fatty, and takes on smoke beautifully.
Start by removing all the skin and lightly scoring the fat cap in a crosshatch pattern that will help the rendering. Rub it down with either a sweet or savory rub.
Set your temperature between 250 to 275°F. Smoke it whole until the internal temperature hits 165°F. This will take around 3–4 hours.
Cube the belly, toss with BBQ sauce, and brown sugar in a foil pan, then return it uncovered to the smoker. You want it to get delightfully caramelized and sticky, another 1–2 hours.
Pork belly makes a perfect appetizer, but you can top it into soup or ramen too!
#3 Lamb Shoulder
Lamb shoulder will offer a rich, slightly gamey flavor that's perfect for low and slow cooking. It pulls apart like pork butt and offers a unique twist.
Remove any large, hard pieces of fat or silverskin. Leave some fat for moisture.
For best results, rub it down with classic Mediterranean flavors like rosemary, garlic, oregano, or a good savory lamb rub.
Set the temperature at 250–275°F. Smoke 3–5 hours until a good bark develops. Then, wrap in butcher paper or foil. Place it in a foil pan with broth or red wine, and braise until probe tender (195–205°F internal).
Serve on pita bread with tzatziki, in gyros, or use it as the basis for a flavorful sandwich.
Order Your Lone Star Grill Today
The ability to diversify your BBQ grill is one of the best parts of picking your LSG grill or smoker! If you aren't experiencing flavors like these yet, head to our store! We've got loads of amazing models waiting for you.
Ready to get started? Order yours today!