Kosher BBQ, Done Right — From a Boro Park Butcher
Brooklyn has no shortage of BBQ, but real kosher BBQ starts long before the smoke — it starts at the butcher block, with the right cut trimmed the right way. At Satmar Meats on 13th Avenue in Boro Park, the counter cuts brisket, short ribs, flanken, and spare ribs BBQ-ready every day, and our catering team brings kosher BBQ to events across Brooklyn.
The butcher's cut-by-cut guide to kosher BBQ
What the counter cuts for the smoker, the grill, and the catered event — every day.
Brisket: the king of kosher BBQ
Brisket is the cut BBQ was built around — a full packer, trimmed of hard fat, rubbed and smoked low and slow until the bark sets and the flat slices clean. The counter cuts brisket first or second cut, trimmed the way your smoker wants it. Tell the butcher how you cook — whole packer, flat only, or point for burnt ends — and it gets cut to match.
Short ribs: rich, beefy, unforgettable
Short ribs are the butcher's answer to anyone who wants BBQ with maximum beef flavor in minimum time. Thick, well-marbled, and forgiving on the smoker, they take rub and smoke beautifully and finish in hours, not all day. Cut thick from the chuck or plate, they are the easiest impressive thing you can put on a grill.
Spare ribs: the classic rack
Beef spare ribs are the rack people picture when they hear BBQ — long bones, deep smoke, a glaze that caramelizes at the finish. The counter cuts them to a uniform thickness so the whole rack cooks evenly, and trims them clean so every bite is meat, not membrane.
Flanken: cross-cut short ribs for the grill
Flanken — short ribs cut thin across the bone — is the fastest route from counter to plate. Minutes on a hot grill, a char on the edges, and the bones give every strip its flavor. It is the cut regulars buy when the grill is already lit.
What makes BBQ kosher, exactly
Two things: the meat itself, and how it is handled. Everything in our cases is kosher meat from a kosher butcher. At home, kosher BBQ means your grill, smoker, and tools have never touched non-kosher meat or dairy — a dedicated kosher grill is how Brooklyn families do it. Buy the cut from a butcher you trust, keep the equipment kosher, and the BBQ is kosher.
Kosher BBQ catering for events
The catering team does BBQ for simchas, company events, and backyard parties — brisket by the tray, ribs by the rack, and full spreads with sides. BBQ catering is planned by the headcount, not by guesswork: one call to (718) 438-8444 and the quantities, timing, and pickup or delivery are worked out with you.
How to order BBQ-ready cuts
Walk in and ask the counter, call (718) 438-8444 ahead for large or trimmed-to-order cuts, or order online for pickup or local delivery. For events, order a few days out so the butcher can set aside exactly the weight and trim you need.
From the same counter
The BBQ lineup starts with brisket and flanken, and the butcher counter carries the full beef case behind them. For the deli side of the spread, see the deli department.
Kosher BBQ in the fall: smoker weather and the last grill nights
Cooler air is brisket weather. Fall is when the smoker earns its keep — low-and-slow cooks are easier to hold steady, and the cuts that need hours reward the season. The counter cuts for both ends of the season: all-day smokes and the last fast grill nights before winter.
Low and slow, the fall way
A whole packer brisket, trimmed the way your method needs it, is the fall project cut. Short ribs are the shorter route to the same table — thick, well-marbled, and finished in hours, not all day. Tell the butcher your cooker and your timeline and the trim follows.
Fast grill nights while they last
Flanken — short ribs cut thin across the bone — cooks in minutes on a hot grill, and spare ribs cut to a uniform thickness finish evenly. These are the weeknight BBQ cuts: order during the day, grill the same evening.
Order the weekend barbecue ahead
For a crowd, call (718) 438-8444 a few days ahead so the exact weight and trim are set aside, especially whole briskets and large rib orders. Everyday cuts — flanken, short ribs, spare ribs — are in the case daily for pickup at 4402 13th Avenue or local delivery.
Kosher BBQ in late fall: the last smoker runs before winter
Fall is the smoker's best season in Brooklyn — cool air, steady fires, and briskets that do not fight the summer heat. Real kosher BBQ still starts where it always starts: at the butcher counter. At Satmar Meats, 4402 13th Avenue in Boro Park, brisket, short ribs, flanken, and spare ribs are cut BBQ-ready by the same butchers who stock the regular case, trimmed for the smoker when you ask. Order ahead for the weekend, and the last grill nights of the year get the send-off they deserve.
Brisket and ribs, cut for the fire you run
A smoker brisket is not the same purchase as an oven brisket. Tell the butcher it is going on the smoker and the trim matches the job. Short ribs can be cut thick for a long smoke, spare ribs come cut evenly for the grill, and flanken — the cut this page explains in full — braises and grills into the richest plate of the season.
How much, and when to pick it up
The planning rule on this page sizes the order per person, and BBQ cuts can be ordered ahead for a weekend barbecue or an event. Pick up close to the day you cook so the meat is fresh for the fire. The same order can grow into a larger catering order when the guest list does, sides included.
Plain cuts, honest answers
BBQ cuts are sold plain, and the marinade question is answered plainly on this page: anything offered is meat only. That matters at a kosher table. What you season at home is your business; what leaves this counter is exactly what a kosher BBQ should be — good meat, cut right, from a butcher you can ask questions.
Kosher BBQ in late October: one more smoker run, and the oven takes over
Kosher BBQ in Brooklyn starts at the butcher counter, not at the fire: Satmar Meats, 4402 13th Avenue in Boro Park, cuts brisket, short ribs, flanken, and spare ribs BBQ-ready every day. Late October is the handover month: the smoker still gets its clear days, and the same cuts move indoors to the oven when the weather turns.
Brisket and short ribs while the smoker is still out
Brisket is still the king: a full packer trimmed of hard fat, or first cut or second cut, rubbed and smoked low and slow — tell the butcher whole packer, flat only, or point for burnt ends, and it is cut to match. Short ribs are the shorter cook with the same reward: thick, well-marbled, and forgiving on the smoker, and they finish in hours, not all day.
Flanken and spare ribs for the last grill nights
The grill cuts close the outdoor season. Flanken — short ribs cut thin across the bone — needs only minutes on a hot grill, with a char on the edges and the bones giving every strip its flavor. Beef spare ribs are the classic rack: long bones and deep smoke, cut to a uniform thickness so the whole rack cooks evenly and trimmed clean, so every bite is meat, not membrane.
The same cuts, indoors, when the weather turns
Nothing on this page is smoker-only. Brisket braises as happily as it smokes, short ribs go into a low oven, and flanken chars under a broiler the way it does over coals — For an event, the catering team plans BBQ by the headcount: one call to (718) 438-8444, a few days out, and the details are worked out with you.
Kosher BBQ questions, answered
What Brooklyn asks about kosher BBQ — answered in plain terms.
Where can I get kosher BBQ in Brooklyn?
Satmar Meats at 4402 13th Avenue in Boro Park cuts kosher BBQ-ready brisket, short ribs, flanken, and spare ribs fresh at the butcher counter every day — trimmed for your smoker or grill. The catering team also brings kosher BBQ to events across Brooklyn. Call (718) 438-8444 or order online for pickup or local delivery.
Do you do kosher BBQ catering?
Yes — the catering team does BBQ for simchas, company events, and parties: brisket by the tray, ribs by the rack, with sides. Quantities are planned by headcount. Call (718) 438-8444 a few days ahead so the butcher can set aside the right cuts.
What is the best cut of meat for kosher BBQ?
Brisket is the classic — smoked low and slow it is the benchmark of BBQ. Short ribs give the most beef flavor in the least time, spare ribs are the iconic rack, and flanken (cross-cut short ribs) is the fastest, made for a hot grill. The counter will match the cut to your cooker and your timeline.
What makes BBQ kosher?
The meat must be kosher, and everything it touches must stay kosher — a grill or smoker that has never seen non-kosher meat or dairy. Buy your cuts from a kosher butcher you trust and keep the equipment dedicated, and the BBQ is kosher.
Do you sell brisket trimmed for the smoker?
Yes. Tell the butcher how you cook — whole packer, flat only, point for burnt ends — and the brisket is trimmed to match, with the fat cap left the way your method needs it.
How far ahead should I order BBQ cuts for an event?
A few days is ideal for large orders or specific trims, so the butcher can set aside the exact weight. Everyday BBQ cuts — flanken, short ribs, spare ribs — are in the case daily.
Do you deliver kosher BBQ meat?
Yes — order online and choose pickup at 4402 13th Avenue or a local delivery area in the cart. For catered BBQ events, delivery is arranged when you plan the order.
Is your BBQ beef the same meat as the regular butcher case?
Yes — the BBQ cuts come from the same kosher beef case, cut fresh at the counter. Nothing pre-frozen, nothing pre-seasoned unless you ask for it.
What are the best kosher cuts for grilling, not just smoking?
For a hot grill, flanken is the fastest and most forgiving cut, cut crosswise so it cooks in minutes and stays rich and beefy. Spare ribs and short ribs also grill well with a little more time and attention, while brisket belongs on the smoker low and slow. Tell the counter how you cook and it will match the cut to your grill and your timeline.
Are BBQ cuts sold plain, and are any marinades meat only?
Yes. BBQ cuts come from the regular kosher beef case and are sold plain, with nothing pre-seasoned, unless you ask the counter to season them for you. Anything you ask to have put on the meat is a meat preparation only, handled at the butcher counter, and you can always take the cuts plain and use your own rub or marinade at home.
Can I order BBQ cuts ahead for a weekend barbecue?
Yes. Call (718) 438-8444 a few days ahead for a weekend barbecue so the butcher can set aside the exact weight and trim you need, especially for whole briskets or large rib orders. Everyday cuts like flanken, short ribs, and spare ribs are in the case daily, and you can also order online for pickup or local delivery.
How much BBQ meat should I buy per person?
As a rule of thumb, plan on about half a pound of boneless meat per person, and closer to a full pound per person for bone-in cuts like ribs and flanken, since the bone takes up part of the weight. Big appetites and a short side list argue for the higher end. Give the counter your headcount at (718) 438-8444 and it will size the order with you.
Can BBQ cuts be part of a larger kosher catering order?
Yes. The catering team does kosher BBQ for simchas, company events, and parties, with brisket by the tray and ribs by the rack, plus sides, and quantities planned by headcount. If your barbecue is an event rather than a backyard dinner, call (718) 438-8444 a few days ahead and plan the BBQ as part of the full catering order.
When should I pick up BBQ cuts so they are fresh for grilling?
Pick up your BBQ cuts the day you grill if you can, or the day before, and keep them refrigerated until they go on the heat. Pickup is at 4402 13th Avenue, Brooklyn, NY 11219. For a Shabbos or holiday weekend, order ahead and collect everything before the store's early Friday closing so timing is never the problem.
What are your store hours?
Regular hours are Sunday 10:30 AM–10 PM, Monday–Wednesday 9 AM–10 PM and Thursday 8:30 AM–10 PM. Friday closes early and Saturday is closed; call (718) 438-8444 to confirm Friday and holiday hours.
Can the butcher cut short ribs thick for the smoker?
Yes. Short ribs are cut thick from the chuck or plate for the smoker, well-marbled and forgiving over a long cook. Tell the counter you are smoking them and how many you are feeding, and they will be cut and sized to match.
What is flanken, and how do I cook it?
Flanken is short ribs cut thin across the bone. It is made for a hot grill: a few minutes a side gives you charred edges and rich, beefy strips, and the bones flavor every piece. It is the fastest BBQ cut the counter sells.
Do you sell spare ribs cut evenly for the grill?
Yes. Beef spare ribs are cut to a uniform thickness so the whole rack cooks evenly, and trimmed clean so every bite is meat, not membrane. Order them by the rack for the smoker or the grill.
Can I order BBQ cuts online?
Yes. Order online for pickup at 4402 13th Avenue or a local delivery area in the cart, walk in and ask the counter, or call (718) 438-8444 ahead for large or trimmed-to-order cuts. The store confirms availability and final totals for weight-based items.
What sides should I add to a BBQ order?
Build the rest of the spread from the same store: salads and deli sides from the deli department, and prepared dishes from the cooked departments, all in the same cart as your BBQ cuts. For an event, the catering team can plan the full spread — brisket by the tray, ribs by the rack, plus sides.
What should I smoke first if I am new to kosher BBQ?
Start with short ribs or spare ribs — they are forgiving, richly flavored, and finish faster than a whole brisket. The butcher can cut short ribs thick for the smoker and size the order to your crowd using the per-person guidance on this page.
Can I ask for a brisket trimmed the way my smoker recipe needs?
Yes. Brisket is trimmed for the smoker on request — tell the butcher how you run your fire and how much fat cap you like to keep, and the trim follows your recipe rather than the standard case cut.
Can I order BBQ cuts for an indoor winter grill or an oven braise instead?
Yes. Flanken, short ribs, and spare ribs all braise well indoors, and the same cuts that suit the smoker suit a low oven. Order ahead the same way and tell the counter how you plan to cook them.
Do you sell chicken for the grill from the same counter?
Yes. The butcher counter behind the BBQ case carries the full meat case, chicken included, so a mixed order — beef for the smoker, chicken for the grill — is one stop at 4402 13th Avenue or one online order.
What is the best BBQ cut for a small smoker or a small crowd?
Spare ribs and flanken suit a small smoker and a short guest list — full BBQ flavor without committing to a whole brisket. Ask the butcher to size the amount per person and cut the ribs evenly so they finish together.
Can I order BBQ cuts together with deli sides in one order?
Yes. This page points to the sides that belong with a BBQ order, and the deli department can ride in the same pickup or delivery. One order covers the meat for the fire and the table it lands on.
Can I order a whole packer brisket, or only first or second cut?
All three. The counter cuts brisket first cut or second cut, and a whole packer trimmed of hard fat — tell the butcher how you cook: whole packer, flat only, or point for burnt ends, and the brisket is cut to match your smoker. For a large or trimmed-to-order piece, call (718) 438-8444 ahead so it is set aside.
How is BBQ catering planned — by the tray or by the headcount?
By the headcount. BBQ catering here is planned by how many people are eating, not by guesswork: brisket by the tray and ribs by the rack are worked out from your numbers. One call to (718) 438-8444 sets the quantities, the timing, and pickup or delivery for simchas, company events, and backyard parties.
What should I do with leftover smoked brisket the next day?
Keep it refrigerated and treat it as a second meal, not a leftover. Sliced brisket reheats gently, covered, and the point that was cut for burnt ends is at its best reheated in its own juices. Order the brisket cut with both meals in mind — the flat for the first night's slices, the point for the next day — and tell the butcher that plan when you order.
Can I order flanken for a plain weeknight grill, not just an event?
Yes. Flanken is the weeknight cut on this page: short ribs cut thin across the bone, minutes on a hot grill, with a char on the edges. It is the cut regulars buy when the grill is already lit — no event, no all-day cook. Walk in and ask the counter, order online for pickup or local delivery, or call ahead for a larger amount.
Should I buy short ribs or brisket for a small gathering?
For a small gathering, short ribs are usually the easier plan: they are thick, well-marbled, and forgiving on the smoker, and they finish in hours, not all day. Brisket is the all-day centerpiece — worth it when the day allows. The counter cuts both; tell the butcher your headcount and your schedule, and the cut is matched to both.
Can I pick up BBQ cuts the same day for a small grill night?
Yes. Walk in and ask the counter, call (718) 438-8444 ahead, or order online for pickup or local delivery — the counter cuts BBQ-ready brisket, short ribs, flanken, and spare ribs every day. Ordering a few days ahead is the advice for events and large or trimmed-to-order cuts; a small grill night is everyday counter work.
Get kosher BBQ cuts today in Boro Park
Cut fresh, trimmed for your cooker, ready when you are.
Get BBQ-ready cuts today
Walk in, call (718) 438-8444, or order online for pickup or local delivery. Pickup is at 4402 13th Avenue, Brooklyn, NY 11219.
Planning a BBQ event?
Kosher BBQ catering for simchas and parties — brisket by the tray, ribs by the rack. One call plans it all: (718) 438-8444.
Shop the butcher counter
Browse the full butcher counter — beef, chicken, turkey, lamb — plus the deli department for the rest of the spread.