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Beef Cheek -(lower grade of Waygu)

Millberry

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Someone gave me -what I call-a lower grade of frozen Wagyu? Beef Cheek.That is what they said- Pretty heavy --guessing about 5 pounds-(no weight shown--just Midland Meat Co.. name). I have read several "beef cheek" articles using the search engine. None of the articles I found so far looked like a Waygu meat. Most folks turned theirs into taco meat.
I found a "recipe" on the Internet that sounds good- see below- BUT-Rather have the advice from someone on here. ( Ithought about just going overboard and using mesquite)-Keep in mine how new I am at this WSM smoking..so I want simple. Thanks so much. Charlie


Beef rub
Instructions
  • Set smoker to cook at 275°F
  • Prepare beef cheeks by trimming silver skin and excess fat
  • Combine beef rub ingredients and apply generously to beef. Apply on underside too, and work into crevices
  • Transfer to smoker racks. Close lid/door and leave to smoke for 4 hours
  • Remove from smoker and wrap in aluminum foil, or place in aluminum tray and cover with foil
  • Transfer back to smoker and leave to smoke for one more hour
  • Allow to cook until internal temperature has reached 210°F
  • Remove from smoker and leave wrapped in foil. Leave to rest for 10 minutes
  • Serve in slices, or pulled for beef cheek tacos or sandwiches

I also read an article that stated to cook until 212 IT----even though it woud pass the "BUTTA" TEST (butter probe feel) many degrees before. Also got 2 flat iron steaks
IMG_2790.JPG
IMG_2791.JPG
 
Last edited:

gmc2003

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No help here, but at 210* you may not be able to slice it. Watching...

Chris
 

gmc2003

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Sorry I'm not even 100% sure which end of the cow that cheek is coming from. A$$ or Head -- got me. I've seen some strange things smoked on this site. :emoji_wink::emoji_laughing:

Chris
 

mike243

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I think if I wanted to slice it stop at 190, may fall apart at any temp above 200 witch would still taste great, just different method to eat it lol
 

chef jimmyj

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They are exceptionally well marbled and trimmed. Texture Testing a Slice at 190 and every 5° after, will let you determine what you will like on a new beef cut...JJ
 

Jabiru

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When wrapping I also add some stock or beer so it braises better
 

Millberry

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Thanks mate! I couldn't decide about that. At least you have tried this. I had never even seen one. I was trying to decide whether to smoke straight through or pulling it off and "foiling". Ta, Charlie
 

chilerelleno

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A couple classic examples of cheeks used for tacos and more.

 

daveomak

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Looks like Wagyu to me.... NICE !!! I love beef cheeks..
 

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