Description
Tender, juicy smoked beef cheeks cooked low and slow until melt-in-your-mouth soft with deep smoky flavor. Perfect for tacos, sandwiches, rice bowls, or comfort food plates straight from the smoker.
Ingredients
Scale
- 4 to 6 beef cheeks, trimmed
- 2 tablespoons kosher salt
- 2 tablespoons black pepper
- 1 tablespoon garlic powder
Instructions
- Trim silver skin and excess fat from each beef cheek.
- Season generously with salt, pepper, and garlic powder.
- Let the beef cheeks sit for 10 minutes to absorb seasoning.
- Preheat the smoker to 250 F.
- Place the cheeks directly on the smoker grates.
- Smoke for 4 to 5 hours, or until internal temperature reaches 210 F to 215 F.
- Remove from smoker and rest for 15 minutes.
- Slice or shred and serve as desired.
Notes
Hickory, oak, or mesquite wood produces excellent flavor. For ultra tender shredded meat, cook until internal temperature reaches at least 213 F. Freeze leftovers with a splash of broth for easy reheating.
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Category: Main Course
- Method: Smoking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 520
- Sugar: 0 g
- Sodium: 820 mg
- Fat: 34 g
- Saturated Fat: 14 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 49 g
- Cholesterol: 165 mg