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
Units
Scale
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
