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smoked beef cheeks

Smoked Beef Cheeks Recipe

Elle
These Smoked Beef Cheeks are the ultimate low-and-slow BBQ masterpiece, offering intensely rich, tender meat that's packed with bold, beefy flavor. Perfect for tacos, sandwiches, or creamy mashed potatoes, this recipe uses cherry wood and a balanced rub to deliver unforgettable taste. A must-try for anyone passionate about smoked meat recipes.
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Prep Time 1 hour
Cook Time 6 hours
Total Time 7 hours 30 minutes
Course BBQ
Cuisine American
Calories 400 kcal

Ingredients
  

  • 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
  • 500 ml Beef stock
  • 2 Tbsp Brown sugar

Instructions
 

  • Trim the beef cheeks by removing all exterior fat and silverskin without worrying about over-trimming, as the cheeks stay moist due to collagen content
  • Coat the cheeks with Worcestershire sauce followed by a light dusting of Norfolk Smoke Pit – Brew & Briskets rub or your preferred BBQ rub
  • Preheat your Kamado Joe or other smoker to 121°C (250°F) and add a chunk of cherry wood
  • Place the seasoned cheeks on the smoker for indirect cooking and smoke for 2–3 hours until you’re happy with the bark or until the internal temperature reaches 77°C (170°F)
  • Transfer the smoked cheeks to a foil tray and pour in enough beef stock to cover about a third of the meat
  • Sprinkle brown sugar over the beef cheeks for added flavor
  • Cover the tray tightly with foil and return it to the smoker for another 2–3 hours until the cheeks are probe-tender and pull apart easily, with an internal temperature of 96–102°C (205–215°F)
  • Let the cheeks rest in the braising liquid for 30 minutes
  • Shred the beef cheeks in the braising liquid and serve as desired; they are excellent in tacos or on creamy mashed potatoes

Notes

  • Inject the beef cheeks with a mixture of beef broth and your favorite hot sauce before smoking to add extra flavor
  • Serve the smoked beef cheeks in tacos or over mashed potatoes for a rich and satisfying meal
  • Use a water pan in the smoker to maintain moisture throughout the long cook
  • Wrapping the cheeks once the bark forms ensures a tender final texture
  • This recipe is forgiving, so do not worry about over-trimming; the cheeks will stay moist thanks to their natural collagen
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