4 BBQ Menu Items Chefs Say to Avoid And 5 Smoky Favorites They Actually Recommend

Not all barbecue is created equal—especially when it comes to restaurant or chain BBQ menus. Chefs and pitmasters agree that some dishes are often disappointing, overly processed, or just plain dry. Here are 4 BBQ menu items to avoid, and 5 smoky standouts that chefs say are worth your time (and appetite).

1. Pulled Pork That’s Drenched in Sauce

When visiting a BBQ joint, you might be tempted by the glossy allure of pulled pork drenched in sauce. However, this can often be a culinary disguise for lackluster meat. The sauce, while flavorful, is sometimes used to conceal pork that’s been overcooked, resulting in a dry, chewy texture. Ideally, pulled pork should shine with its own smokiness and tenderness, needing only a dash of sauce to enhance its natural flavors. Next time you’re ordering, ask for the sauce on the side. This way, you can taste the true mastery of the pitmaster’s slow-cooked creation.

2. BBQ Chicken Breast

Grilling chicken breast is a tricky endeavor, even for some seasoned chefs. The allure of a juicy, flavorful piece of poultry can quickly turn into disappointment if not cooked to perfection. White meat, such a chicken breast, dries out rapidly on a smoker, often resulting in a rubbery or parched texture. Chefs often suggest opting for chicken thighs or legs instead, as they contain more fat to maintain moisture. When at a BBQ restaurant, inquire about the cooking method. If it’s not brined or carefully smoked, consider trying something else.

3. Brisket That’s Sliced Too Thin

A well-cooked brisket is a testament to patience and precision in BBQ. Unfortunately, slicing brisket too thin can be an indication of dry or overcooked meat, losing the integral smokiness and tender texture that defines this cut. The allure of brisket lies in its thick slices that showcase a beautiful bark and enticing smoke ring. Chefs recommend looking for slices that hold their shape, offering a robust bite. When ordering, don’t hesitate to ask for a thicker cut, ensuring you get the full savory experience that brisket is meant to provide.

4. Pre-Made Ribs (Boiled or Baked, Then Sauced)

The art of preparing ribs is as much about the journey as it is the destination. Some establishments opt for shortcuts, boiling or baking ribs before slathering them in sauce. This method strips ribs of their deep, smoky essence and the mouth-watering crust true BBQ fans crave. Instead of falling for these lackluster ribs, seek out those that are smoked low and slow. The time and care invested by a true BBQ pitmaster yield ribs with a succulent interior and a crispy exterior, a testament to authentic barbecue craftsmanship.

5. Smoked Brisket (Properly Rested and Sliced)

In the realm of BBQ, smoked brisket reigns supreme. When expertly smoked and properly rested, it becomes a tender, juicy masterpiece. The key is in the bark—a flavorful crust that signals a well-executed smoke—and a pink smoke ring that tells the story of its journey through the smoker. Pitmasters advise asking for both lean and fatty slices, known as ‘moist’ and ‘lean,’ to experience the full spectrum of textures. This dish is the crowning jewel of any BBQ menu, and it’s worth savoring each succulent bite with appreciation.

6. Burnt Ends

Burnt ends are the hidden gems of BBQ menus, often crafted from the point end of a brisket. These savory morsels are celebrated for their intense smokiness and caramelized surfaces, offering a concentrated BBQ flavor with each bite. Beloved by chefs and pitmasters alike, burnt ends exemplify the art of smoking meat to perfection. Their bark-heavy exterior and succulent interior make them a must-try for any BBQ enthusiast. Often served as an appetizer or a main dish, burnt ends offer a delightful start or satisfying end to any barbecue feast.

7. Smoked Sausages

Smoked sausages are a staple in the world of BBQ, bringing a burst of flavor and texture to the table. Often crafted in-house, these sausages boast a perfect blend of spices and meat, encased in a snappy skin that holds the juicy interior. The smoking process infuses them with a rich, smoky aroma that enhances their natural flavors. Unlike leaner cuts, smoked sausages remain juicy and delectable, making them a reliable choice for BBQ lovers. Whether enjoyed alone or as part of a platter, they are a testament to the versatility of barbecue.

8. Pork Ribs (St. Louis or Baby Back, Properly Smoked)

When it comes to ribs, the smoking process is crucial to achieving the perfect texture and flavor. St. Louis or baby back ribs, when smoked properly, offer a mouthwatering experience that’s hard to beat. The key is in the balanced dry rub and the artful smoking techniques that render the meat tender yet not mushy. Chefs look for ribs with just the right chew, adorned with a smoky bark that enhances the natural pork flavors. These ribs, when done right, don’t just fall off the bone; they gently yield, inviting every bite.

9. Smoked Turkey (Dark Meat or Whole Slices)

Turkey might not be the first meat that comes to mind when thinking of BBQ, but when smoked, it becomes a surprisingly delightful choice. The dark meat or whole slices, when brined and smoked to perfection, reveal a juicy, flavorful interior that stands out among traditional BBQ offerings. Chefs often highlight turkey as an underrated option, embracing its lean yet moist characteristics. In a world dominated by pork and beef, smoked turkey offers a refreshing alternative, delivering a unique taste that pairs wonderfully with traditional BBQ sides.