I’ve been seeing a real trend in smoked beef cheeks on Instagram of late, and when you think about it, it makes complete sense. Cheeks have long been one of the most tender, melting cuts of beef when cooked long and low, which makes them perfect for BBQ.
After pursuing many of the recipes available, especially from Booma’s BBQ, I tweaked a few small things and landed on this one, but generally it follows the key points of all of them. The really important part is to make sure that you have your smoker or oven at the right heat to begin breaking down the fat in the cheeks.
Smoked Beef Cheeks Ingredients
- 1.2 kg beef cheeks (usually 2) – multiply the recipe as needed
- Beef rub of your choice (we used Moonshine BBQ Beef Rub or Coffee Rub
- Bottle of stout or Beef Stock
- 50g butter
- Brown sugar
Smoked Beef Cheeks Method
- Prepare your smoker to 275F and add a chunk of cherry wood
- Trim the cheeks of any fat, sinew and silver skin
- Cover the cheeks in your the spice rub
- Place on the smoker, close the lid and walk away for 2 hours
- Do a temperature check at 2 hours, you want to be getting to about 165 internal temperature. If you’re not there yet, leave them on a little longer.
- Once at temperature, place the cheeks in an aluminium tray, and pour over the stout or beef stock. (Try Young’s Double Chocolate Stout)
- Add the butter and sprinkle brown sugar over the meat, cover the tray with foil and braise
- Every 30 mins, turn the meat over in the braise
- Once the cheeks probe like butter, you’re done (at around 205F).
- Rest in the pan, and pull or slice the cheeks