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Shop the rangeAmazing Smoked Beef Cheeks
INGREDIENTS
- 1.2 kg beef cheeks (usually 2) – multiply the recipe as needed
- Beef rub of your choice (we used Moonshine BBQ Beef Rub or Coffee Rub
- Bottle of stout or Beef Stock
- 50g butter
- Brown sugar
USED IN THIS RECIPE
Moonshine BBQ Beef Rub Pack
Original price was: $61.80.$52.00Current price is: $52.00.
Beef cheeks have long been one of the most tender, melting cuts of beef when cooked long and low, which makes them perfect for BBQ.
Amazing Smoked Beef Cheeks
- Prepare your smoker to 275F and add a chunk of cherry wood
- Trim the cheeks of any fat, sinew and silver skin
- Cover the cheeks in your the spice rub
- Place on the smoker, close the lid and walk away for 2 hours
- Do a temperature check at 2 hours, you want to be getting to about 165 internal temperature. If you’re not there yet, leave them on a little longer.
- Once at temperature, place the cheeks in an aluminium tray, and pour over the stout or beef stock. (Try Young’s Double Chocolate Stout)
- Add the butter and sprinkle brown sugar over the meat, cover the tray with foil and braise
- Every 30 mins, turn the meat over in the braise
- Once the cheeks probe like butter, you’re done (at around 205F).
- Rest in the pan, and pull or slice the cheeks
The meat should be fall-apart tender, so you can either slice them or shred it. Perfect served with potatoes, or with a bacon & Brussels sprout hash, or try it in a pie with this alternative method
