Value Cuts of Meat for Smoking: The Ultimate Butcher Name Decoder

Ask any seasoned competition cook or high-volume caterer, and they’ll tell you the same thing: the most expensive cut on the animal isn’t always the most delicious.

At American Barbecue Systems, we engineer our smokers with heavy-gauge American steel, precision airflow, and superior heat retention for one main reason—to transform tough, hard-working muscles into melt-in-your-mouth barbecue. You don’t need to drop top dollar on prime ribeyes or massive briskets every single weekend to turn out championship-quality food. Some of the most flavorful, moisture-rich cuts on the animal are the lesser-known value cuts of meat for smoking.

These hard-working muscles are loaded with collagen and intramuscular fat that demand a low-and-slow smoke to unleash their full potential. (And if you want to take your efficiency even further, check out our guide on how to Stretch Your Dollar Using Your Smoker to turn one big cook into a week’s worth of quick, flavorful meals).

The trick? Depending on where you live in the country—or what type of grocery store you shop at—your local butcher might call these cuts by completely different names. If you don’t know the regional terminology, you might walk right past an absolute goldmine.

Value Cuts of Meat for Smoking (and What Butchers Call Them)

Here is your decoder guide to regional butcher names (including Hispanic markets) and how to turn these high-value cuts into world-class BBQ on your ABS smoker.

Best Value Cuts of Meat for Your Smoker – Beef

1. The “Ribeye Twin”: Chuck Eye Steak

If you love the rich, fatty marbling of a ribeye, the Chuck Eye is the best-kept secret in the meat case. It delivers almost identical flavor and tenderness at a significantly lower price point.

• Where it comes from: The chuck eye is harvested right next to the rib primal—specifically off the 5th rib (a standard ribeye starts at the 6th rib).
• Other Names You’ll See:
  • Northeast / Mid-Atlantic: Delmonico Steak (Though “Delmonico” can refer to a few cuts, this is the most common butcher variation).
  • Midwest / South: Chuck Eye, Mock Ribeye, or Beauty Steak.
  • West Coast: Ribeye End or Market Steak.
  • Hispanic Markets / Carnicerías: Ojo de Bife (or listed under general Planchuela).
• How to Cook It on an ABS: Reverse-sear it! Smoke it indirect on your racks until it hits about 125°F internal, then drop it over high heat on your sear grate to build a rapid, deep crust.

2. The Brisket Alternative: Chuck Roast (“Poor Man’s Brisket”)

If you want deep, beefy flavor and luscious bark without committing to a massive 15-pound packer brisket, grab a whole chuck roast.

• Where it comes from: The upper shoulder of the cow. It’s packed with connective tissue that breaks down during a smoke into pure flavor.
• Other Names You’ll See:
  • South / Midwest: Chuck Roast, Pot Roast, or Chuck Blade.
  • East Coast / Metro Areas: Boston Cut, English Roast, or Center-Cut Chuck.
  • Hispanic Markets / Carnicerías: Diezmillo. (Pro-Tip: Carnicerías often slice Diezmillo thinly for quick grilling. Simply ask the butcher behind the counter for a “Diezmillo entero”—a whole roast—so you can smoke it low and slow!)
• How to Cook It on an ABS: Treat it like a mini brisket! Smoke low at 225°F–250°F until the bark sets, wrap in butcher paper, and pull it off when it probes like warm butter (around 203°F). It’s also the undisputed king for making “Burnt Ends” on a smaller scale.

3. The Unsung Tenderloin: Teres Major / Flat Iron

Looking for a steak tender enough to rival a filet mignon without paying steakhouse prices? Stop looking at the loin and check out the shoulder blade.

• Where it comes from: The chuck primal. The Infraspinatus muscle (Flat Iron) is actually the second-most tender muscle on the entire animal, second only to the tenderloin itself.
• Other Names You’ll See:
  • Flat Iron Alias: Feather Blade, Top Blade Steak, or Butler’s Steak.
  • Teres Major Alias (a smaller, cylindrical shoulder muscle): Mock Tender, Petite Tender, Bistro Steak, or Shoulder Tender.
  • Hispanic Markets / Carnicerías: Bife de Paleta (Flat Iron) or Lomo Falso / Chambarete de Paleta (Mock Tender).
• How to Cook It on an ABS: Because these cuts are relatively lean, they don’t need an 8-hour smoke. Give them a 30 to 45-minute kiss of sweet wood smoke at 200°F, then flash-sear over hot grates to medium-rare.

4. The Brazilian Steakhouse Favorite: Picanha

This cut used to be a secret guarded by South American churrascarias, but savvy American pitmasters are all over it now. It gives you the deep beef punch of a sirloin, capped with a thick layer of fat that self-bastes the meat as it cooks.

• Where it comes from: The top of the hindquarter (the sirloin cap).
• Other Names You’ll See:
  • Traditional / West Coast: Picanha or Rump Cap.
  • Midwest / South: Top Sirloin Cap, Culotte Steak (when sliced into individual steaks), or Sirloin Fat-On.
  • East Coast: Rump Cover.
  • Hispanic Markets / Carnicerías: Tapilla de Aguayón or Punta de Miguelete.
• How to Cook It on an ABS: Keep that fat cap intact! Smoke it low and slow until it reaches 115°F internal, then sear it fat-side-down to render the top into a crispy, golden crust.

Best Value Cuts of Meat for Your Smoker – Pork

1. The Undisputed Value Cut of Meat Champion: Pork Shoulder Cuts

When looking for the best value cuts of meat for smoking, pork shoulder delivers some of the highest flavor-per-dollar returns in all of outdoor cooking. It feeds a crowd, freezes exceptionally well, and is practically foolproof on an ABS rotisserie or flat rack system.

• Where it comes from: The upper shoulder of the pig (the name hails from Colonial New England, where cheaper cuts were packed into storage barrels called “butts”).
• Other Names You’ll See:
  • Standard: Boston Butt, Pork Shoulder Roast, or Blade Roast.
  • Hispanic Markets / Carnicerías: Espaldilla or Trozos de Puerco (if cubed for stew, ask for the full Espaldilla con Hueso—bone-in).
  • The Lower Arm Cut: Picnic Roast or Picnic Shoulder (in Hispanic markets, look for Paleta de Puerco—often sold skin-on, which makes for unbelievable crackling skin if you blast the heat at the end of a smoke!).
• How to Cook It on an ABS: Run your smoker at 250°F until the fat cap renders and turns mahogany, wrap it up tight, and take it to 205°F internal for effortless pulled pork.

2. Country Style Pork Ribs

• Where it comes from: Cut from the blade end of the loin near the shoulder (they aren’t actual ribs!).
• Other Names You’ll See: Country-Style Ribs, or in Hispanic markets, Costillas de Lomo / Trozos de Lomo con Hueso
• How to Cook It on an ABS: Smoke at 250°F for 2 to 3 hours until juicy and tender, glazing with sauce in the final 30 minutes.

Pro-Tips at the Counter

1. Look at the Primal Origin: Fancy names like “Market Steak” or “Chef’s Cut” are marketing terms. Look at the small print on the label for the primal area (or check the USDA Beef Primal Cut Guide if you aren’t sure where a cut comes from).). That tells you how to cook it.
2. Talk to the Butcher (Especially at Carnicerías): Hispanic markets often trim their meat differently to suit fast-grilling or braising styles. Don’t be shy! Ask the butcher behind the counter if they can give you whole, untrimmed sub-primals (sin cortar). You’ll usually score a great price and get the fat caps you need for long smoker sessions.
3. Let the Equipment Work: Rich, collagen-heavy cuts are where high-performance engineering shines. The steady airflow, heavy steel, and precise temperature retention of an ABS smoker turn tougher muscles into pure liquid gold.

What’s your go-to “secret weapon” cut on your ABS smoker? Share a photo of your latest cook on our ABS Facebook Community Page!