If there’s one thing a cow knows how to do well, it’s chew, making the cheek one of the hardest-working muscles. Because of this, beef cheeks need a long ‘low and slow’ cook to break down the tough muscle and render the fat. Trust me, follow this guide, and you’ll be enjoying a wonderfully rich, intense, and soft beefy flavor you wish you’d tried many moons ago. Let’s dive in and turn these humble cheeks into a BBQ masterpiece!
Smoked Beef Cheeks
Beef Cheeks
Braising Liquid
Instructions
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Prep the Cheeks
Trim the Cheeks: Remove the beef cheeks from their packaging. Trim off all the exterior fat and silverskin. Don't worry if you go heavy on the trim; the cheeks will stay moist during cooking due to their collagen content.
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Season the Cheeks
Apply the Rub: Coat the cheeks with Worcestershire sauce and then apply a light dusting of Norfolk Smoke Pit – Brew & Briskets rub (or your preferred rub).
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Fire Up the Smoker
- Set Up the Kamado Joe: Ignite your Kamado Joe grill and stabilize it at 121°C (250°F). Add a chunk of cherry wood for smoking.
- Start Smoking: Place the seasoned cheeks on the grill for indirect smoking. Smoke for about 2-3 hours or until you’re happy with the bark/colour, or the internal temperature reaches around 77°C (170°F).
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The Slow Braise
- Prepare for Braising: Place the smoked cheeks in a foil tray. Add enough beef stock to cover about a third of the meat.
- Add Brown Sugar: Sprinkle some brown sugar on the cheeks for extra flavour.
- Cover and Cook: Tightly cover the tray with foil and return to the smoker. Continue cooking for another 2-3 hours until the cheeks are probe-tender and easily pull apart. The internal temperature should be between 96°C (205°F) and 102°C (215°F).
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Rest and Serve
- Rest the Meat: Once the cheeks are done, let them rest in the braising liquid for 30 minutes.
- Shred and Enjoy: Shred the beef cheeks in the leftover liquid and serve as desired. These are fantastic in tacos or on a bed of creamy mashed potatoes.
Equipment
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Note
- Inject with Extra Flavour: For an extra kick, you can inject the cheeks with a mixture of beef broth and your favourite hot sauce before smoking.
- Serving Suggestion: While tacos are a popular option, try serving the shredded beef cheeks over a bed of creamy mashed potatoes for a comforting and delicious meal.
