Beef Cheek Fun!

[gburg tyrell]

Picked up a package of beef cheeks at our Sams Club. I have been wanting to smoke cheeks for a while now. Should’ve done it a long time ago. They came out GREAT!! Smoked over cherry wood, I may try oak next time. But I will definitely be doing this again! I wish I would of got a video of the breakdown but unfortunately I didn’t, but they just fell apart...so tender
!

 

[JLeonard]

Looks mighty good!
Jim

 

[smokerjim]

looks good for sure

 

[Wurstmeister]

Never did cheeks before. Now I will! They look outstanding. Can you tell us how you prepped the meat and the salad mixture?
John

 

[cornman]

Looks awesome!

 

[normanaj]

That looks insane!

 

[gburg tyrell]

Never did cheeks before. Now I will! They look outstanding. Can you tell us how you prepped the meat and the salad mixture?
John

thank you! when you first take the out of the package it can me a little intimidating. I just trimmed all of the fat and connective tissue off. They have plenty of marbling within the meat i didnt see a need to keep any outside fat. Plus i wanted to get a nice bark on them. I rubbed them with meat church's holy cow rub, then I smoked them for about 3 hours to get a nice dark color on them. After that, I threw them in a foil pan with beef stock, a chopped onion and a few crushed cloves of garlic wrapped until they hit about 210-215 and they are fall apart tender. The salad is just a simple pico with tomato, red onion, cilantro, fresh lime juice, jalapeno and salt to taste. If you are even thinking about doing them just do it! They came out AMAZING!