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
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
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
- 2 parts ground black pepper
- 1 parts kosher salt
- 1 part brown sugar ---optional
- 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
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