Best Meats for Texas BBQ Catering (+ How to Choose the Right Cuts)

It’s the Meat that Makes BBQ Tasty 

The taste of Texas BBQ 1000% depends on the meat you choose. 

Get it right, and you’ll have melt-in-your-mouth brisket, fall-off-the-bone ribs, and sausages packed with bold flavor. 

Get it wrong, and you risk serving dry, tough, or bland barbecue.

But WHY? Because every cut reacts differently to slow smoking. Some meats hold up better for large gatherings than others. Whether you’re catering a backyard feast or a full-scale event, picking the proper meats and trimming them properly is the difference between a good BBQ and a legendary BBQ.

This guide breaks down the best meats for Texas BBQ catering, how to choose the perfect cuts, and how to trim and prepare them for maximum flavor.

You ready? Lesssgo.

The Four Meats That Define Texas BBQ Catering

Each of these four types of meat brings something unique to a Texas BBQ catering spread. When you know what meat to choose, you offer a well-rounded and satisfying experience to your guests.

Beef Brisket =  The King of Texas BBQ

Brisket delivers bold flavor and unmatched tenderness when appropriately smoked. Its high-fat content makes it ideal for prolonged, slow smoking, allowing the connective tissue to break down into rich, juicy meat.

Best cuts for catering:

• Whole Packer Brisket (Point + Flat) – The gold standard for authentic Texas BBQ. The point is fatty and flavorful, while the flat is leaner and great for slicing.
• Brisket Flat (Lean Cut) – Ideal for catering where leaner slices are preferred. Less fat, but still delivers a smoky, beefy bite.
• Brisket Point (Fatty Cut) – Richer in marbling, making it perfect for burnt ends, a catering favorite.

How to trim:

Trim the fat cap to about ¼ inch to retain moisture without excessive grease. Remove the silverskin to ensure even cooking and better smoke absorption.

Best cooking method:

Smoke at 225°F using post oak or hickory for 10-16 hours, depending on size. Wrap in butcher paper at around 165°F for maximum tenderness. Let it rest for at least an hour before slicing.

Pork ribs are loved for their rich flavor and smoky crust. They’re easy to portion, which makes them a top choice for catering.

Pork Ribs =  Tender, Flavorful, and Easy to Serve

Pork ribs are loved for their rich flavor and smoky crust. They’re easy to portion, which makes them a top choice for catering.

Best cuts for catering:

• St. Louis Spare Ribs – Meatier with a good fat-to-lean ratio, offering a deep, smoky taste. Their uniform shape makes them easy to serve.
• Baby Back Ribs – Smaller, leaner, and quicker to cook. They have a slightly sweeter taste and a tender bite, making them great for catering events with diverse guests.

How to trim:

Remove the membrane from the back of the ribs for better smoke penetration and even cooking. Trim excess fat to prevent flare-ups.

Best cooking method:

Smoke at 225-250°F using the 3-2-1 method (3 hours unwrapped, 2 hours wrapped in foil, 1 hour unwrapped to firm up the bark). For a more savory profile, use dry rubs; for a sweet and tangy finish, glaze with BBQ sauce in the final 30 minutes.

Smoked Sausages = The Underrated Catering Essential

Smoked sausages bring variety to Texas BBQ spreads and are easy to prepare in large batches. They balance the richness of brisket and ribs.

Best types for Texas BBQ:

• Beef Sausage – A Texas classic with a coarse grind and bold smoky flavor.
• Pork & Beef Blend – A juicier option with a milder taste, ideal for large groups.

• Jalapeño & Cheddar Sausage – A fan favorite that adds spice and richness, perfect for guests who love a little heat.

Best cooking method:

Smoke at 225°F until the internal temperature reaches 160°F. Avoid overcooking to keep the casing snappy. For added flavor, lightly sear over direct heat before serving.

Pulled Pork = The Best Choice for Bulk Serving and Sandwiches

Pulled pork is affordable, easy to cook in large batches, and incredibly versatile for serving sandwiches, tacos, or platters.

Best cut for catering:

• Pork Shoulder (Boston Butt) – The ideal choice for slow smoking. Its marbling ensures juicy, flavorful meat that shreds effortlessly.

How to trim:

Leave the fat cap intact for moisture retention. Scoring the fat allows the smoke to penetrate deeper into the meat.

Best cooking method:

Smoke at 225-250°F until the internal temperature reaches 195-205°F. Wrap in foil or butcher paper at 165°F for a tender, pull-apart texture. Rest for at least 30 minutes before shredding. Ideal for catering where leaner slices are preferred. Less fat, but still delivers a smoky, beefy bite.

Brisket Point (Fatty Cut) – Richer in marbling, making it perfect for burnt ends, a catering favorite.

How to trim:

Trim the fat cap to about ¼ inch to retain moisture without excessive grease. Remove the silver skin to ensure even cooking and better smoke absorption.

Best cooking method:

Smoke at 225°F using post oak or hickory for 10-16 hours, depending on size. Wrap in butcher paper at around 165°F for maximum tenderness. Let it rest for at least an hour before slicing.

Secondary BBQ Meats to Add Variety (if You Don’t Like the 4 Classics Meats) 

If you’re not in the mood to choose any of the classic BBQ meats, then these meats add variety and cater to different preferences. You will still enjoy the actual flavor of Texas BBQ.

Beef Short Ribs → The Crowd-Pleaser

These massive, meaty ribs deliver bold, beefy flavor and fall-apart tenderness. They add a premium touch to any catering spread.

Best cuts for catering:

• Plate Short Ribs – Heavily marbled, ultra-tender, and packed with flavor.
• Chuck Short Ribs – Slightly smaller but still juicy and perfect for smoking.

How to cook:

Smoke at 250°F for 6-8 hours until the meat pulls back from the bone. Wrap in butcher paper at 170°F to lock in moisture. Rest for at least 30 minutes before slicing.

Smoked Turkey Breast → A Juicy, Lean Alternative

Turkey breast is great for guests who prefer lighter meats without sacrificing smoky goodness.

How to prep:

Brine overnight with salt, sugar, and aromatics to keep it moist.

How to cook:

Smoke at 275°F until the internal temperature reaches 150°F. Wrap in butcher paper and continue smoking until 160°F. Rest before slicing to retain juices.

Smoked Chicken → A Flavorful, Budget-Friendly Option

Chicken is versatile, quick to cook, and perfect for balancing out a rich BBQ spread.

Best cuts for catering:

• Whole Chicken – Smoked whole for even flavor and juicy meat.
• Leg Quarters – Higher fat content makes them more flavorful and tender.

How to prep:

Dry brine with salt to enhance flavor and crisp up the skin.

How to cook:

Smoke at 275-300°F until the internal temp reaches 165°F for white meat and 175°F for dark meat. For crispy skin, finish over direct heat for a few minutes.

How to Choose the Right Cuts for Texas BBQ Catering

If you plan your portions properly and select high-quality cuts, you will enjoy a delicious and finger-licking BBQ party. 

Here’s how you can select the right cuts;

Focus on Marbling and Fat for Maximum Juiciness

The fat content in your meat directly impacts tenderness and flavor. As the fat renders during smoking, it bastes the meat from within, preventing dryness and enhancing richness.

What to look for:

• Brisket – Seek evenly distributed white flecks of intramuscular fat throughout the muscle. Avoid overly lean cuts.
• Ribs – Choose slabs with a good balance of fat and lean meat to ensure both tenderness and bite.
• Pork Shoulder – Look for well-marbled meat with a firm fat cap that keeps it moist during long smoking sessions.

Pick the Right Meat Grade for Superior Flavor

Meat quality plays a huge role in the final taste and texture. For beef, USDA grading helps determine marbling, while pork quality depends on breed and diet.

Best beef grades for Texas BBQ:

• USDA Prime – Highest marbling, best for juicy, tender brisket.
• High USDA Choice – Slightly less marbling but still great for catering.
• USDA Select – Leanest option, not ideal for BBQ unless injected or heavily marinated.

Best pork options for catering:

• Duroc or heritage breeds – More intramuscular fat, deeper pork flavor.
• Avoid generic commercial pork – Tends to be leaner and less flavorful.

Order the Right Amount of BBQ Meat for Any Crowd

Portioning correctly ensures you have enough BBQ without excessive waste. 

Use these general guidelines:

• Brisket – ½ pound per person (pre-cooked weight). Expect a 40-50% weight loss after smoking.
• Ribs – 4-5 bones per person for baby back or spare ribs.
• Pulled Pork – ⅓ pound per person, considering shrinkage from slow cooking.
• Sausage – ⅓ pound per person (around one sausage link).
• Chicken/Turkey – ¼ to ½ pound per person, depending on other meats offered.

Final Tips for Serving Texas BBQ at Large Gatherings

Your Texas BBQ catering will leave a lasting impression on every guest if you properly present and prepare everything. 

Here’s how LivegreensPDX serves; 

Rest and Slice The Meat for Maximum Tenderness

Rushing the slicing process can ruin even the best-smoked meat. Letting it rest allows juices to redistribute, ensuring every bite stays moist and flavorful.

• Brisket – Rest for at least 1 hour, ideally in a cooler or warming box. Slice against the grain for tenderness.
• Ribs – Let them rest for 10-15 minutes before slicing between bones.
• Pulled Pork – Rest for 30 minutes, then shred with gloved hands or meat claws.

Keep the Meat Moist and Fresh During Service

Catering involves long service times, and keeping BBQ meat at its peak requires proper holding methods.

• Use insulated coolers or warming boxes to maintain heat without overcooking.
• Hold brisket and ribs at 145-160°F to prevent drying out.
• Slice meats to order whenever possible to lock in moisture.

Pair the Right BBQ Sauce & Sides for a Complete Experience

If you know what sauce goes with what meat, you’ll get the most elevated experience. 

• Brisket – Best unsauced or with a light vinegar-based sauce.
• Ribs – Shine with a sweet, tangy BBQ sauce that complements the smoke.
• Pulled Pork – Works well with mustard or vinegar-based sauces for balance.
• Sausages – Pair well with spicy or slightly sweet sauces for contrast.

Unforgettable Texas BBQ Catering = Right Meat with Right Cut

The secret to standout Texas BBQ catering is in the meat. Choosing the right cuts, trimming them properly, and slow-smoking with precision turns good BBQ into something unforgettable.

Whether you’re serving a small gathering or a hundred hungry guests, these meats and techniques ensure every bite is packed with flavor and tenderness.

Still unsure about which meats to choose or how to cut them for the best results? LivegreensPDX can help.

Feel free to drop us a line—we’ll ensure your BBQ catering hits the mark.