Smoked Beef Cheeks

Beef cheeks, seasoned and slow smoked for a couple hours before being braised for a few hours until the cheeks are pillow soft in this smoked beef cheeks recipe

Prep Time15minutes mins

Cook Time6hours hrs

Course: BBQ, Beef Cheeks, Entree, Main Course, Tacos

Cuisine: American, American Fare, Barbecue, BBQ, Beef, Beef Cheeks, Beef Cheeks Tacos, Street Tacos, Tacos

Keyword: Beef Cheek Tacos, Beef Cheeks, Beef Cheeks Tacos, Braise, Braised, Breakfast Tacos, GMG, Green Mountain Grills, Pellet Cooker, Pellet Grill, Pellet Smoker, Smoked Beef Cheeks, Street Tacos

Servings: 8 People

Equipment

• 2 disposable aluminum pans
• aluminum foil

Ingredients

Beef Cheeks Ingredients

• 6 Beef cheeks
• ½ cup Melted beef tallow Substitute mayonnaise, mustard, or vegetable oil
• SPG Seasoning

Braise Ingredients

• 1 White onion Sliced thin
• 8-10 Garlic cloves, peeled Give each clove a slight smash
• ounces Beef broth
• 2-3 ounces Tiger Sauce hot sauce

Street Taco Bar Ingredients

• Smoked beef cheek meat Shredded
• Tortillas
• 1 cup Raw white onion Chopped
• Spicy pepper Sliced
• 1 bunch Cilantro Chopped
• 1 cup Cotija cheese Grated
• 2 Limes Sliced into wedges
• Assorted taco sauces Use what you have available
• Juice from the Beef Cheek braising pan

Instructions

• Prepare the smoker for 275F (+/- 25F)
• While the grill comes up to temperature, trim the sinew and fat away from beef cheeks
• Brush the beef cheeks with melted tallow and coat with SPG seasoning
• Place the beef cheeks in the 275F smoker. After an hour in the smoke and the seasoning has set on the meat, spritz with beef broth every 20-30 minutes
• Smoke the beef cheeks until they reach an internal temperature between 160F-175F. Remove the cheeks from the pellet smoker and set aside while preparing the braising pan
• Layer two disposable aluminum pans on top of each other and add the sliced onion and smashed garlic cloves and set the smoked beef cheeks on top. Then add the Tiger sauce and beef broth until the beef cheeks are submerged halfway up the sides of the beef. Top the pan with aluminum foil.
• Place the braising pan back in the smoker until the cheeks reach between 200F-210F and, more importantly, the temp probe goes in and out of the meat like butter.
• Pull the pan from the grill and allow to rest for 30-45 minutes with the foil left on top.
• Shred and serve with the tacos, making sure to spoon a little of the braising juice over each taco