If you’re looking for a recipe that delivers deep, smoky flavor and melt-in-your-mouth tenderness, Smoked Beef Cheeks are here to win your heart. These little gems are a hidden treasure among barbecue lovers: transformed from tough to luscious with low and slow smoking, soaking up the perfect blend of wood smoke and spices. Whether you’re planning a weekend cookout or an impressive dinner for friends, this dish is bound to become your new obsession.
Ingredients You’ll Need
The beauty of Smoked Beef Cheeks lies in its straightforward, no-fuss ingredient list. Think of each ingredient as a building block, layering flavor, color, and richness onto the cheeks as they smoke to perfection.
- Beef Cheeks: The star of the show! Their rich marbling results in unbeatable tenderness after a long smoke.
- Olive Oil: A light coating helps the rub cling and contributes a subtle richness.
- Coarse Kosher Salt: Essential for bringing out the deep beefy flavor and drawing out moisture for a perfect bark.
- Freshly Ground Black Pepper: Adds subtle heat that stands up to hours in the smoker.
- Paprika (Smoked or Sweet): Offers a gentle smokiness and appealing red color to the crust.
- Garlic Powder: Infuses savory, aromatic depth right into the surface of the cheeks.
- Onion Powder: Adds subtle sweetness that balances the beef’s richness.
- Your Favorite Wood Chips (oak, hickory, or cherry): The smoke defines the overall aroma and flavor profile.
- Beef Broth: Used during the wrap to keep the cheeks juicy and accelerate the tenderizing process.
How to Make Smoked Beef Cheeks
Step 1: Trim and Prepare the Beef Cheeks
Start by trimming any silver skin or excess fat from your beef cheeks. This step might look tedious, but it’s the ticket to achieving that luscious, melt-away texture. You want mostly lean, supple meat so the smoke and rub can work their magic.
Step 2: Season Generously
Drizzle the cheeks all over with olive oil, ensuring every surface glistens. In a small bowl, combine the kosher salt, black pepper, paprika, garlic powder, and onion powder. Sprinkle this mixture liberally on all sides of each cheek. This coating forms the bark and infuses every bite with robust, craveable flavor.
Step 3: Prepare the Smoker
Fire up your smoker to a steady 250°F (120°C) using your chosen wood chips. Oak, hickory, or cherry all impart different, delicious profiles—oak for classic smoke, hickory for boldness, or cherry for a hint of fruitiness. Let your smoker reach the right temperature before placing the meat inside so the cooking process starts evenly.
Step 4: Smoke the Cheeks
Set the seasoned Smoked Beef Cheeks on the smoker grates, leaving space between each piece for air and smoke to circulate. Close the lid and let the magic happen. Smoke for about 3 hours, or until the exterior takes on a dark, mahogany crust and the internal temperature reads around 165°F (74°C).
Step 5: Wrap and Finish Cooking
Once the cheeks have developed that irresistible bark, transfer them to a double layer of foil. Splash a bit of beef broth around each cheek before sealing up the foil tightly. This steams the meat gently, breaking down the collagen into buttery tenderness. Return the foiled cheeks to the smoker for another 2 to 3 hours, until the internal temp hits 205°F (96°C) and a probe slides in with zero resistance.
Step 6: Rest and Serve
Let the Smoked Beef Cheeks rest in their foil bundle for at least 30 minutes after removing them from the heat. This rest period redistributes the juices for maximum succulence. Unwrap, slice or shred as you wish, and get ready to savor every bite!
How to Serve Smoked Beef Cheeks
Garnishes
A finishing flourish can transform your platter of Smoked Beef Cheeks into a showstopper. Scatter over a smattering of chopped fresh parsley or cilantro for pops of color and freshness. A quick sprinkle of flaked sea salt just before serving intensifies the beef’s flavors even further. Don’t forget a squeeze of lemon for a subtle citrusy lift!
Side Dishes
Pairing matters! Smoked Beef Cheeks play beautifully with sides like creamy mashed potatoes, charred corn on the cob, tangy vinegar slaw, or buttery grilled vegetables. If you’re going for a BBQ feast, consider a slab of cornbread or classic pickles for contrast and crunch.
Creative Ways to Present
Beyond simply slicing and plating, Smoked Beef Cheeks shine in tacos, sliders, or even as a topping for loaded baked potatoes. Try tucking shredded cheeks into soft flour tortillas with salsa verde, or pile onto toasted buns with crunchy slaw for a barbecue sandwich you’ll dream about days later.
Make Ahead and Storage
Storing Leftovers
Leftover Smoked Beef Cheeks are a treat you’ll look forward to. Store cooled cheeks in an airtight container in the refrigerator; they’ll keep beautifully for up to 4 days. Pour over any juices to keep them moist and flavorful until you’re ready for round two.
Freezing
If you plan to stash some away, Smoked Beef Cheeks freeze exceptionally well. Wrap portions tightly in foil, then place them in a zip-top bag or airtight container before freezing for up to 2 months. Defrost overnight in the fridge for best texture.
Reheating
For reheating, gently warm the cheeks in a covered dish in a 300°F oven, adding a splash of broth or water to keep them juicy. Alternatively, a quick steam or a covered skillet on low heat also works wonders. Don’t let them dry out—keep the environment moist, and they’ll taste freshly smoked all over again.
FAQs
What are beef cheeks, and why are they so good for smoking?
Beef cheeks come from the facial muscles of the cow and are rich in connective tissue. When smoked low and slow, that tissue melts into pure tenderness and rich flavor, making Smoked Beef Cheeks truly extraordinary compared to typical beef cuts.
Can I use this recipe for the oven or grill if I don’t have a smoker?
Absolutely! While the smoker is ideal for adding authentic wood flavor, you can mimic the process in a covered grill using indirect heat and wood chips, or even in your oven at a low temperature—just know you’ll miss some of the signature smokiness.
How do I know when the cheeks are done?
Doneness isn’t just about temperature but also texture. Aim for an internal temp of 205°F and a super-tender feel—a fork or probe should slide in easily. If they resist at all, leave them on a bit longer.
Do Smoked Beef Cheeks need to be marinated in advance?
No marinade required! The combination of a flavorful rub, slow smoking, and a splash of broth during the wrap infuses all the flavor you need. If you want to marinate overnight, it won’t hurt, but it’s not essential.
What wood is best for smoking beef cheeks?
Oak and hickory are traditional favorites for Smoked Beef Cheeks, delivering a bold, beef-friendly smoke. Cherry wood is great if you like a milder, slightly fruity note. Don’t be afraid to experiment to match your personal taste!
Final Thoughts
If you’ve never tried Smoked Beef Cheeks before, now’s your chance to fall in love with an underrated barbecue superstar. Invite a few friends, light the smoker, and get ready to watch everyone raving about a dish they probably won’t forget anytime soon!
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Smoked Beef Cheeks Recipe
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 30 minutes
- Yield: 6 servings 1x
- Category: Main-course
- Method: Smoking
- Cuisine: American, Barbecue
- Diet: Gluten Free
Description
Smoked beef cheeks are a barbecue delicacy prized for their rich, tender, and melt-in-your-mouth texture. With a simple dry rub and plenty of time in the smoker, beef cheeks transform into succulent morsels perfect for tacos, sandwiches, or serving on their own. This recipe delivers restaurant-quality results using straightforward seasoning, careful smoking, and a low-and-slow approach, ensuring a flavorful bark and irresistible tenderness.
Ingredients
For the Beef Cheeks
- 3 lbs beef cheeks, trimmed of excess fat and silver skin
For the Dry Rub
- 2 tbsp kosher salt
- 2 tbsp freshly ground black pepper
- 1 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp brown sugar (optional, for mild sweetness)
- 1/2 tsp cayenne pepper (optional, for heat)
For Spritzing
- 1/2 cup beef broth
- 1/2 cup apple cider vinegar
Instructions
- Prepare the Beef Cheeks: Trim excess fat and silver skin from the beef cheeks using a sharp knife. Pat the cheeks dry with paper towels to help the rub adhere better and encourage a flavorful bark during smoking.
- Apply the Dry Rub: In a small bowl, mix together salt, pepper, smoked paprika, garlic powder, onion powder, brown sugar, and cayenne pepper. Evenly coat each beef cheek with the dry rub, pressing it into the surface for thorough coverage. Let the meat sit at room temperature while you prepare the smoker.
- Preheat the Smoker: Preheat your smoker to 250°F (120°C) using wood chunks or chips suited for beef, such as oak or hickory. Make sure your smoker is set up for indirect heat and has good airflow.
- Smoke the Beef Cheeks: Place the rubbed beef cheeks directly on the smoker grates. Smoke for approximately 3 hours, spritzing every 45 minutes with a mixture of beef broth and apple cider vinegar to keep the meat moist and develop a nice bark.
- Wrap and Continue Smoking: Once a deep, mahogany bark has formed (about 3 hours in), tightly wrap each beef cheek in butcher paper or aluminum foil with a splash of the spritz liquid. Return to the smoker and continue cooking for another 2–3 hours, or until they reach an internal temperature of about 205°F (96°C) and are probe tender.
- Rest and Serve: Remove the wrapped beef cheeks from the smoker and let them rest in their wrapping for at least 30 minutes. After resting, unwrap and slice, shred, or chop as desired. Serve in tacos, on sandwiches, or over mashed potatoes for a barbecue feast.
Notes
- Beef cheeks benefit from a thorough trim to remove tough connective tissue for maximum tenderness.
- Spritzing keeps the outer surface moist and helps build flavor but is optional if you prefer a crustier bark.
- Allowing the cheeks to rest is essential for juicy meat and easier slicing or shredding.
- Use leftovers in chili, tacos, on nachos, or mixed with barbecue sauce for sandwiches.
- Time may vary depending on the size of cheeks and smoker temperature—always go by tenderness, not just temperature.
Nutrition
- Serving Size: 1/2 beef cheek (about 200g)
- Calories: 310
- Sugar: 1g
- Sodium: 800mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 34g
- Cholesterol: 110mg
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