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.
What you’ll need
- 1.2 kg beef cheeks (usually 2) – multiply the recipe as needed
- Beef rub of your choice (we used Moonshine BBQ Beef Rub)
- Bottle of Stout
- 50g butter
- 2 TBS brown sugar
- Get your smoker or oven going to 250F (about 120C) and add some chunks of hickory wood to get the smoke going (BBQ only…)
- Trim the cheeks of any fat, sinew and silver skin
- Cover the cheeks in your rub of choice
- Place on the smoker, close the lid and walk away for 3 hours
- Do a temperature check at 4 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 aluminum tray, and pour over the stout. We used Young’s Double Chocolate Stout in our cook – just one bottle out of the four pack…
- Add the butter and sprinkle brown sugar over the meat, and back on the smoker or in the oven.
- Every 15 mins, turn the meat over in the braise
- Once the internal temp is at 205, you’re done
- Remove from the pan and rest the meat for 5-10 minutes
The meat should be fall-apart tender, so you can either slice them or shred it. Perfect served with potatoes, or with a bacon & brussel sprout hash.