Hot and Fast BBQ: Best Beef Cuts Beyond Brisket

Beef Alternatives to Brisket for Hot and Fast Smoking (Australian Cuts)

When most people think of smoking beef, brisket instantly comes to mind. It’s the king of BBQ — rich, flavorful, and iconic. But brisket isn’t always practical, especially if you’re looking for a quicker smoke. Even hot and fast brisket takes 5–6 hours.

Luckily, several Australian beef cuts are perfect for hot and fast smoking, offering rich flavor, juicy texture, and much shorter cook times.

⸻

1. Chuck Roll/Chuck Roast

Why it’s great:

Chuck roll is heavily marbled, packed with beefy flavor, and breaks down beautifully during smoking. It’s the classic “poor man’s brisket” and shines when cooked hot and fast. Paired with a awesome glaze you would think they were brisket burnt ends!!!

Tips:

• Smoke at 300–325°F.

• Cook to about 200–205°F internal temp.

• Plan around 3–4 hours depending on size.

⸻

2. Blade Roast (Bolar Blade)

Why it’s great:

Bolar blade is a classic Aussie cut that smokes up tender, juicy, and packed with flavor. It’s ideal when you want a brisket-like experience but in less time.

Tips:

• Smoke at 300–325°F.

• Wrap after reaching 160°F internal temp to help power through the stall.

• Target internal of 205-210°F for best tenderness.

⸻

3. Beef Short Ribs

Why it’s great:

Aussie beef short ribs are thick, meaty, and full of intermuscular fat. They handle hot and fast smoking beautifully without drying out.

Tips:

• Smoke at 300°F.

• Target internal temp of 205-210°F.

• Usually ready in 3–4 hours depending on size.

⸻

4. Tri-Tip

Why it’s great:

Tri-tip is becoming more available in Australia, either sold as tri-tip or occasionally labeled differently. It’s lean, flavorful, and smokes well fast.

Tips:

• Smoke at 300–325°F until about 135°F internal.

• Rest and slice against the grain.

• Typically done in under 2 hours.

⸻

5. Flank Steak

Why it’s great:

Flank steak takes smoke well and is perfect for very fast BBQ sessions. Available at butchers and specialty stores.

Tips:

• Smoke at 300°F for 45–60 minutes.

• Pull at 125–130°F for medium-rare.

• Slice thinly across the grain.

⸻

6. Rump Cap (Picanha)

Why it’s great:

Known as Rump Cap in Australia, this cut has a thick fat cap that bastes the meat as it cooks. It’s one of the best cuts for quick, flavorful smoking.

Tips:

• Smoke at 300°F until 135-140°F internal.

• Can reverse-sear at the end for extra crust.

• Ready in under 2 hours.

⸻

Final Thoughts

You don’t have to spend all day smoking beef to get incredible flavor. With Aussie cuts like chuck, bolar blade, short ribs, tri-tip, flank steak, and rump cap, you can enjoy tender, smoky beef in a fraction of the time it takes for a brisket.

Fire up the smoker, grab your favorite rub, and get ready to explore a whole new world of BBQ!

⸻

(Quick extra note:)

In Australia, beef brisket is usually smaller than U.S. briskets, so some of these cuts (like chuck roll and bolar) are even more practical for home smokers and offset smokers common in Aussie BBQ setups.