12 Must-Make Slow Cooker BBQ Recipes That Rival Grill-Cooked Fare (2024)

FAQs

What is the best meat to slow cook on a BBQ? ›

Ribs. Ribs are a classic BBQ food and are perfect for Low and Slow BBQ. There are several types of ribs, including baby back ribs, spare ribs, and beef ribs.

The idea is low and slow BBQ, so keep your temperature low, and make sure any charcoal and wood chips you use are not directly underneath the food. Close the lid and let it cook for a few hours (depending on what you're cooking). Check on your meat every few hours.

Keep the Temperature Low

For the low and slow method, keep your grill between 200 and 250 degrees.

The burn-down method is a great way to cook slow and low if you own a smoker. Fill the charcoal bed with unlit coals and add only a few lit coals to the very top. The coals on top will slowly light those below them and burn down slowly over time.

Grilling Filet Mignon

Black Angus filet mignon is the most tender cut of beef used for steaks. It comes from the smaller end of the tenderloin and should be well-marbled. You can grill it or cook it in a skillet and is best served blue rare or rare.

Chicken is the go-to option and holy grail of any grill experience. If you are looking for the best and easiest meat to grill—chicken thighs are just the meat cuts you need. Talk to experienced grillers and they will tell you that this part of the chicken, especially with the skin left on, is superior to any other cut.

In a small prep bowl, add 2 tbsp water to 1 tbsp cornstarch and mix until smooth. Add cornstarch mixture to BBQ sauce in pot, whisking until well integrated. Continue to whisk until sauce thickens slightly. (Repeat cornstarch process for thicker sauce.)

Cooking Style: If you're purely into low 'n slow cooking and appreciate consistency, briquettes might be your best bet. For those who switch between grilling and slow barbecuing, lump charcoal offers versatility.

We recommend a temperature of 195-200 °F / 90-93 °C for tender, juicy pork which pulls apart easily.

Temperatures in the range of 110-135°C (230-275°F) are a good guide for low and slow cooking.

How to do low and slow BBQ? ›

A solid barbecue with a lid is essential, and the ideal temperature for slow cooking is 90-110°C. You need to cook indirectly by positioning the meat away from, and not over, the coals or wood. Moisture is important, so sit a tray full of water (or even beer) under the meat.

Smoke the Brisket

I personally like 250-275° F for brisket. This is not a hot and fast brisket. Hot and fast is 350° and up. We are going low and slow.

To make sure you're using the right amount, follow your lighter fluid's directions. Light immediately after applying the fluid. Never squirt lighter fluid onto flaming or hot coals.

Choose the right cut: Chuck roasts, short ribs, pork shoulders and lamb shanks (think fatty and tougher meats) become meltingly tender with the moist, low heat of a slow cooker. Leaner cuts like pork tenderloin tend to dry out. Likewise, dark meat chicken — thighs, drumsticks, etc.

Chuck. Chuck steak was practically designed for slow cooking. It comes from the shoulder and upper arm of the cow, so it's done a lot of work over the life of the animal — with its abundant collagen, it's the type of cut that gets tough when grilled quickly, but becomes tender and juicier the longer you cook it.

Larger fattier cuts of meat like brisket, pork shoulder and ribs are great for the low-and-slow cooking.

Beef Brisket

It's a really difficult piece of meat to get right on the bbq and depending on size, it takes a long time to cook. If you're going to tackle it, be prepared for either an all nighter or a very early morning to get in cooked in time for dinner!