Smoked Beef Cheeks
These beautiful 'low and slow' smoked beef cheeks are rich in flavor and have a uniquely tender texture. Perfect for enjoying sliced or pulled and added to tacos or sandwiches!
Ingredients
- 4 beef cheeks trimmed and with silver skin removed
Beef rub
- 2 parts ground black pepper
- 1 parts kosher salt
- 1 part brown sugar option
Instructions
- Set smoker to cook at 275°F/135°F
- Prepare beef cheeks by trimming silver skin and excess fat
- Combine beef rub ingredients and apply generously to beef. Apply on underside too, and work into crevices
- Transfer to smoker racks. Close lid/door and leave to smoke for 4 hours
- Remove from smoker and wrap in aluminum foil, or place in aluminum tray and cover with foil
- Transfer back to smoker and leave to smoke for one more hour
- Allow to cook until internal temperature has reached 210°F/98°C
- Remove from smoker and leave wrapped in foil. Leave to rest for 10 minutes
- Serve in slices, or pulled for beef cheek tacos or sandwiches