They’re Small Mini Pillows Of The Most Incredibly Rich Beefy Flavor And Soft Gelatinous Seams
If you like barbecue brisket, you’re going to love smoked beef cheeks.
Often used in braises, stews, and the classic taco filling Barbacoa, beef cheeks are a definite low’n’slow cut, requiring a good long cook over a low heat. Sound familiar? Yup, that’s exactly the same premise as a brisket. And much like a brisket, they require proper trimming, you can only find two per steer, and they are pretty much built for smoking. However, unlike a brisket, or nearly any other beef cut that you’d put in a pit, these babies are ready in just five hours!
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Here’s all you need to know to perfectly smoked beef cheeks:
- Start with a well-trimmed muscle.
- Rub generously with a simple blend of coarse black pepper and kosher salt. I use 2 parts pepper to 1 part salt.
- Place the well-seasoned cheeks in a smoker at 275f, and cook for approximately 5 hours until you reach an internal temperature of 210f.
- At this temperature, they can be either pulled or sliced. Details Here