I swung through Sams on Saturday morning to see what was available in the meat department. They had beef cheeks, so I grabbed a package and headed back home to fire up the smoker. I trimmed away as much of the fat and silver skin as I could (which is basically half of the package). Out of a 7 lb package I ended up with about 3.5 lbs of meat.
I did a simple Kosher salt and black pepper seasoning (not pictured) and into the drum at 250* with cherry chunks. Somehow, I didn't get any pictures with the meat on the smoker, but it took about 3.5 hours to get the internal temp to 165. I pulled them and put them into a pan with some beef base.
Covered the pan with foil, and then back into the smoker for another 3 hours. I didn't put a probe back in to monitor the temp. I was pretty sure they would be fine when we were ready to eat. I took them out of the pan to pull, and they were basically like meat butter. They just fell apart.
These made some fantastic tacos with some homemade salsa, onion and cilantro. This is too good and too easy not to be in steady rotation.
I did a simple Kosher salt and black pepper seasoning (not pictured) and into the drum at 250* with cherry chunks. Somehow, I didn't get any pictures with the meat on the smoker, but it took about 3.5 hours to get the internal temp to 165. I pulled them and put them into a pan with some beef base.
Covered the pan with foil, and then back into the smoker for another 3 hours. I didn't put a probe back in to monitor the temp. I was pretty sure they would be fine when we were ready to eat. I took them out of the pan to pull, and they were basically like meat butter. They just fell apart.
These made some fantastic tacos with some homemade salsa, onion and cilantro. This is too good and too easy not to be in steady rotation.
