A restaurant/butcher in our area that we frequent (if you’re in the central PA area, check out Cabalar in Lancaster…awesome burgers) had pork cheeks for sale. I decided to pick some up and smoke them.
Four pieces at about 1.25 lbs seasoned a few hours before the smoke and then on the WSM with some hickory and apple chunks.
After 2 hours, I wrapped the cheeks in a mix of Sweet Baby Rays, a good size pat of butter, rib rub, and a drizzle of honey and let them cook for another hour. I then checked them and they were almost probe tender. I gave them an additional half hour and they seemed good to go.
I made each of us a plate of sliced homegrown tomatoes with some Gazebo Room dressing with me having the cheek on a roll while my wife ate hers cut up.
I ended up eating 3 of the 4 cheeks. I’ve never thought of cheeks before but it makes sense. They were really good…I probably could have let on a bit longer as they were tender but not pt roast tender as I saw online. They had the taste of a savory rib meat minus the bone, definitely want to try them again!
Thanks for looking!
Four pieces at about 1.25 lbs seasoned a few hours before the smoke and then on the WSM with some hickory and apple chunks.
After 2 hours, I wrapped the cheeks in a mix of Sweet Baby Rays, a good size pat of butter, rib rub, and a drizzle of honey and let them cook for another hour. I then checked them and they were almost probe tender. I gave them an additional half hour and they seemed good to go.
I made each of us a plate of sliced homegrown tomatoes with some Gazebo Room dressing with me having the cheek on a roll while my wife ate hers cut up.
I ended up eating 3 of the 4 cheeks. I’ve never thought of cheeks before but it makes sense. They were really good…I probably could have let on a bit longer as they were tender but not pt roast tender as I saw online. They had the taste of a savory rib meat minus the bone, definitely want to try them again!
Thanks for looking!