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Smoked Beef Cheeks

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!

Prep Time 1 hr
Cook Time 6 hrs
Rest Time 30 mins
Total Time 7 hrs 30 mins
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Cooking Temp: 120  C
Servings: 4
Estimated Cost: 20
Calories: Approximately 400 per serving
Best Season: Suitable throughout the year
Beef Cheeks
  • 2 Beef cheeks (1.1-1.4kg total)
  • 2 Tbsp Worcestershire sauce
  • 3 Tbsp Norfolk Smoke Pit – Brew & Briskets rub
  • 1 Chunk Cherry wood for smoking
    • Braising Liquid
  • 500 Ml Beef stock
  • 2 Tbsp Brown sugar
Instructions
  1. 1
    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.

  2. 2
    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).

  3. 3
    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).
  4. 4
    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).
  5. 5
    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.
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.
Keywords: smoked beef cheeks, BBQ beef cheeks, low and slow beef, Kamado Joe beef recipe, smoked meat, beef cheeks recipe
Read it online: https://www.smokeandsear.world/BBQ-recipes/smoked-beef-cheeks/

Thank you for trying out this recipe! I hope it brings joy and flavour to your table. For more delicious recipes and BBQ tips, visit Smoke & Sear. Happy grilling! Cheers, Lee.