How to Smoke Beef Cheeks for Maximum Flavor and Tenderness

Beef cheeks are an underappreciated and often overlooked cut of meat that deserves more attention. When prepared properly smoked beef cheeks result in incredibly tender flavorful meat that pulls apart easily and melts in your mouth. The key is taking the time to smoke them slowly at a low temperature. Follow this guide to learn everything you need to know about selecting, preparing, and smoking beef cheeks to perfection.

What Are Beef Cheeks?

Beef cheeks come from the cheek muscles of a cow’s head. This area contains a lot of connective tissue and collagen which breaks down during the smoking process to create succulent, pull-apart meat. Beef cheeks are small, averaging around 7 ounces each, but pack big beefy flavor.

Don’t let their petite size fool you The abundant collagen makes beef cheeks well suited for low and slow smoking methods Treat them like a brisket and you’ll be rewarded with delicious smoked beef cheeks.

Where to Buy Beef Cheeks

Since beef cheeks are lesser known cuts, you likely won’t find them sitting in the meat case at the grocery store. Your best bet is stopping by a local butcher shop. You may need to call ahead and special order them. Allow a few days lead time.

Once you get your hands on some, look for cheeks that are bright red in color with some nice marbling and minimal sinew or silver skin. Plan on cooking beef cheeks soon after purchasing for maximum freshness.

How to Prepare Beef Cheeks for Smoking

Trim – Use a sharp knife to remove any large pieces of silver skin, membrane, or sinew from the surface of the beef cheeks. This tissue can get tough and chewy when smoked. Leave a thin layer of fat intact for moisture and flavor.

Apply a Dry Rub – A simple blend of cracked black pepper and kosher salt makes a tasty beef cheek rub. Use a 2:1 ratio of pepper to salt. For a touch of sweetness, add a small amount of brown sugar too. Massage the rub all over the beef cheeks.

Choosing a Smoker and Fuel for Beef Cheeks

You can use any type of smoker for beef cheeks – charcoal, electric, pellet, or even your standard kettle grill with indirect heat. The key factors are maintaining an even, low temperature over several hours and producing smoke.

For fuel, opt for wood types that pair nicely with beef like hickory, oak, or mesquite Fruit woods like apple, cherry, and pecan also complement beef cheeks Stay away from intensely flavored woods that may overpower the meat.

How to Smoke Beef Cheeks – Step by Step

Follow these simple steps for mouthwatering smoked beef cheeks every time:

1. Prepare the Smoker

Set up your smoker for indirect cooking at 250°F to 275°F. Add enough wood chips or chunks to generate smoke for 4-5 hours. Keep the vents partially open to maintain an oxygen flow.

2. Prepare the Beef Cheeks

Trim silver skin, rub with seasoning, and let sit at room temperature for 30 minutes while smoker heats up.

3. Add Beef Cheeks to the Smoker

Place seasoned beef cheeks directly on the smoker grates above the drip pan. Close the lid and smoke for about 3-4 hours until a dark bark forms.

4. Wrap in Foil

Once a nice crust develops, after around 3 hours, wrap each beef cheek tightly in foil. The steam created in the foil packet helps further break down collagen.

5. Finish Cooking

Return foil wrapped beef cheeks to the smoker and continue cooking until they reach an internal temperature of 205°F-210°F. This usually takes 1-2 more hours.

6. Rest and Serve

Let smoked beef cheeks rest wrapped in foil for 15 minutes before slicing or pulling apart with forks.

Smoker Temperature and Time

The optimal temperature for smoking beef cheeks is between 250°F and 275°F. Higher temperatures risk drying out the meat. Expect the total smoking time to be around 4-5 hours until the cheeks reach an internal temperature of 205°F.

Cooking times can vary based on the size and shape of the cheeks and outside weather conditions. Use a meat thermometer to check doneness instead of relying solely on time.

How to Tell When Beef Cheeks are Done

Unlike leaner cuts of meat like brisket, beef cheeks should not be probe tender when finished cooking. The abundant collagen results in beef cheeks feeling tender before they fully break down.

Rely on the internal temperature and visual signs like crispy bark and rendered fat rather than tenderness when assessing doneness. Beef cheeks are ready when they reach 205°F-210°F internally.

Serving Smoked Beef Cheeks

Beef cheeks shine when served shredded or pulled into bite size pieces, especially on sandwiches or tacos. Their ultra tender texture also makes beef cheeks a fantastic addition to stews, pasta sauces, or eggs benedict.

For appetizers, slice smoked beef cheeks thinly and serve on toasted baguette rounds with horseradish cream or caramelized onions. The possibilities are endless with these flavorful smoked treats!

Troubleshooting Smoked Beef Cheeks

Problem: Beef cheeks turn out tough and chewy.

Solution: Collagen didn’t break down fully. Try cooking at a lower temperature for a longer period until 205°F internal temp.

Problem: Beef cheeks are dried out.

Solution: Cook at too high of a temperature. Maintain 250-275°F next time. Wrap earlier, around 3 hours into smoking.

Problem: Bark is underdeveloped, no smoke ring.

Solution: Generate more smoke. Add more wood. Keep vents open further to increase airflow.

Problem: Beef cheeks take much longer than expected to reach 205°F.

Solution: Be patient! Cook times vary. Rely on temperature rather than time.

Frequently Asked Questions

What’s the best way to serve smoked beef cheeks?

Pulled, shredded, and chopped up smoked beef cheeks work great in tacos, sandwiches, bbq hash, or mixed into baked beans. For appetizers, try thinly sliced smoked cheeks on crostini or mini sandwiches.

What can I use if I can’t find beef cheeks?

Short ribs, oxtail, chuck roast, or beef shank offer similar rich flavor and become tender when braised. Lamb shanks also work nicely as a substitute.

Is beef cheek meat tough?

Although beef cheeks come from a hard working muscle, collagen breaks down during extended smoking to yield incredibly tender meat. When cooked improperly though, beef cheeks can become tough.

Why are my smoked beef cheeks tough?

If your smoked beef cheeks turn out chewy and tough, the cause is undercooking. Be sure to smoke them low and slow up to an internal temperature of 205°F to fully tenderize the meat. More time in the smoker is needed.

Should I wrap beef cheeks in foil when smoking?

Wrapping beef cheeks in foil midway through smoking helps accelerate cooking. The steam created within the foil packet further breaks down the collagen. Wrapping is recommended for tender smoked beef cheeks.

Conclusion

Smoked beef cheeks may not be the most popular or familiar cut, but they offer an amazing textural experience with deep, rich beefy flavor. When prepared properly using low, slow smoker temperatures, this underappreciated gem melts in your mouth. With the steps above, you can turn out competition-worthy smoked beef cheeks on any type of smoker. Just remember patience and restraint when cooking. The extra time yields huge dividends of smoky satisfaction. Give beef cheeks a shot on your smoker and we guarantee you’ll be back for seconds!