Suggestions on beef cheeks?

[thsmormonsmokes]

Two questions. First, was this as good of a deal as I thought it was? Seems like a pretty good price, especially right now.

Second, any special suggestions on cooking them? I was figuring on smoking them at 225 with SP&G on my WSM with oak, just like I'd do with beef short ribs. Or would I be better off just braising them?

I've had pork cheeks that blew my socks off, but I don't know anything about beef cheeks, so I'll take any input I can get.

 

[TNJAKE]

Smoke until good color then braise

 

[Jabiru]

One of my favorites, thats a damn good price. They are so rich and flavoursome I grab them everytime I see them.

As Tnjsnake says, smoke and Braise. Internal 150F, cover and add some beer or something, you will know when they are ready, they go like jelly (Around 200F +)

This is how I did mine last time:

Smoked Beef Cheeks

These were the most flavorful & richest meat I have ever tasted. If you like meat then I suggest try these, Gold Medal of meat. When I put my Temps probes in the raw cheeks I thought I would need to sharpen my probes, so tough like sticking probe into Leather. Haha. Note: When near the end...

www.smokingmeatforums.com

 

[thirdeye]

I pre-trim, (others will trim after smoking), then smoke for 4 or 5 hours, then move into a double layer of foil with a bed of sliced onions. I add some beefy juice before sealing the pouch, then return to the cooker and cook until they are very tender. Here are the finished cheeks, if I make barabacoa I use the foil drippings and the onion.

 

[jcam222]

Here’s my cook of cheeks. That price is good. There is a lot of trim loss but they are delcious. https://www.smokingmeatforums.com/t...rubbed-beef-cheeks-and-more-pic-heavy.298073/