Smoked beef cheeks are an underrated gem of a meat that’s perfect on tacos and barbecue sandwiches, or just because. Grill the perfect dish from this delicious cut of beef with our complete guide and tutorial!
Beef cheeks might not be everyone’s first thought when deciding which cut of meat to smoke, but when done right, they’re incredibly delicious.
They’re unlike anything else you’ve temporarily grilled: They’re gooey and gooey, but in the right way.
Today I’m going to walk you through smoking beef cheeks, including preparation, packaging, and then smoking.
What are veal cheeks?
Aside from the obvious answer(I mean, it’s cheeks), beef cheek is a pretty unusual cut of meat .
The beef cheek typically weighs about 7 ounces, which is extremely small and light compared to other, traditional types of cured meats.
It is forgivable that the cheeks are prone to dehydration due to their small size when exposed to prolonged heat, but this is not really the case.
This is mainly related to the collagen content in the meat.
This gives the meat its distinctive stickiness. A thick strip of collagen that runs down the center of the beef cheek. As the cheek is toasted, this strip begins to melt and break down, adding to it moisture, moisture, and that unique sticky texture.
How to prepare beef cheeks for smoking
Red meat can sometimes have silvery bits of skin or membrane. If this is the case, you should remove any large chunks that are stuck to the meat.
This layer isn’t really necessary and can be extremely tough when grilling and often a bit bitter and unpleasant to eat.
Aside from the silver skin, you shouldn’t need to do much more trimming on the cheeks. They’re small enough that way, but if you see large amounts of fat stuck to them feel free to cut them off. Just make sure to leave some meat!
Then I like to apply a barbecue beef rub. There are many store-bought options, but I always prefer something homemade.
I like to use a simple 2:1 mixture of black pepper and kosher salt. Sometimes I like to add some brown sugar as the sweetness mixes well with the melted fat on the cheeks.
How to smoke beef cheeks
Set your smoker(I use my charcoal smoker, but electric or pellet smokers work just as well) to a cooking temperature of 135°C(275°F).
Times here may vary based on a variety of factors, but the most important thing to keep in mind is that you want to smoke until the beef cheek has reached an internal temperature of 210°F(98°C).
By one estimate, this will probably take around 5 hours, but that’s a rough estimate and your main yardstick should always be the internal temperature of the thickest part of the meat.
You may find this to be quite high for grilled smoked meats, but it’s the right temperature for us to really break down the collagen in the meat, giving us the gooey texture and flavor we’re looking for.
At about 4 hours and 1 hour remaining time I like to wrap the meat in foil. This helps us stay on track for our target internal temperature while retaining as much moisture and tenderness as possible in our final product.
This creates steam in the foil wrapper, which causes elements that further break down the collagen embedded in the meat.
The key to the success of this smoke session is this collage strip. If we can’t mine, we’re left with an ugly layer of gum. If you do it right, you’ll have wonderfully tender beef cheeks.
Wrap the beef cheeks in foil and return to the smoker pan. Leave for another hour.
After cooking and you’ve confirmed the internal temperature is 210°F, remove from the smoker and let sit for ten minutes. This allows the fat to continue to flow out and be absorbed back into the meat. We follow a similar principle with the smoked chest.
You can serve it sliced or stretched. I prefer them pulled because I think they give the best mix of meat and rendered fat.
Time and temperature
When smoking beef cheeks, the optimum temperature is 275 degrees Fahrenheit, although you can get excellent results with a smoker between 250 and 300 degrees. This temperature is high enough to complete the cut, but not so high that the meat dries out.
You want the beef cheeks to reach an internal temperature of 205 degrees Fahrenheit before removing them. this usually takes about four hours. Before removing the beef cheeks, check that the inner band of collagen is completely tender to ensure the meat is cooked through.
Frequently Asked Questions
Have burning questions about Barbecue Smoked Beef Cheeks? These answers to our most frequently asked questions will help you.
Are beef cheeks fat?
Beef cheeks are famous for their delicious and tender texture. But that’s not due to excess fat: beef cheeks are actually a very lean cut of meat. Instead, the inner pockets of collagen help tenderize this meat. Beef cheeks are sometimes covered with an outer layer of fat and sinew, but any good butcher will remove that for you.
What can I substitute for beef cheeks?
If you don’t feel like chasing beef cheeks, you can get the same flavor and texture with other lean, tender cuts. Short ribs, oxtail, lining and leg are good substitutes. If you want to avoid beef altogether, opt for lamb shanks.
How does beef cheek taste?
For most people, the beef cheek is a completely unfamiliar part. However, the taste is surprisingly surprised. The cheeks are very tasty and tender, with an intense meaty note on the palate. If you’ve had similar cuts, like oxtail or needle, then you’ll recognize the taste of beef cheeks.
Why are my beef cheeks hard?
Beef cheeks are a tough, muscular cut of meat(think anything a cow chews on). If your cheeks are getting hard, you might not be cooking them long enough. Beef cheeks need to be smoked at a lower temperature for several hours to properly break down and soften.
Writer & content creator. BBQ fanatic!
