The cut of meat recognized for its high-fat content and tenderness when smoked is brisket. This cut, which comes from the chest area of the cow, has a significant amount of connective tissue and intramuscular fat, known as marbling. When smoked, the low and slow cooking process allows the fat and collagen to break down, resulting in a tender and juicy piece of meat. This characteristic makes brisket a favorite choice among BBQ enthusiasts, as it can absorb smoke flavor beautifully while maintaining its moisture.
In contrast, the other cuts listed, while they have their unique qualities, do not offer the same combination of high fat and tenderness when subjected to smoking. For instance, ribeye is indeed fatty and flavorful, but it is smaller and cooks more quickly, often grilled rather than smoked. Pork shoulder, although it can be tender when cooked low and slow, does not have the same high-fat composition as brisket, particularly in beef. Lastly, sirloin is leaner, which can lead to a drier result when smoked compared to the rich, succulent nature of brisket.