🍖Smoker BBQ
Smoked Beef Cheeks
Hard-working, collagen-rich cheeks smoked low until they collapse into rich, beefy barbacoa-style strands.
20 min
Prep
8 hr
Cook
Involved
Difficulty
6
Ingredients
7
Steps
Ingredients
Servings
- 2 beef cheeks (about 700 g), trimmed
- 1 tbsp coarse black pepper
- 1 tbsp coarse sea salt
- 1 tsp garlic granules
- 60 ml beef stock
- Post oak or hickory wood
Method
- 1
Trim the cheeks of sinew and silverskin and pat dry.
- 2
Season heavily all over with the salt, pepper and garlic.
- 3
Smoke at 110°C (225°F) over post oak until the bark sets and the internal temperature reads about 75°C (165°F) — roughly .
- 4
Wrap in foil with the beef stock and return to the smoker.
- 5
Cook until completely probe-tender at 96–98°C (205–208°F) — a further 3–.
- 6
Rest , then pull or roughly chop. Spoon over the foil juices.
- 7
Serve in warm tortillas with raw onion, coriander and lime.
Notes
- Cheeks are pure collagen — push them well past 'done' until they're meltingly soft.
- Brilliant as smoked barbacoa tacos.