Smoked Beef Cheeks
When it comes to barbecue, brisket has long reigned supreme. But what if I told you there's another cut that might just be better? Enter beef cheeks—an underrated gem that, when cooked right, transforms into a sticky, tender, gelatinous bite of perfection.
Instructions
- Preheat your smoker to 250–275°F. Season the trimmed beef cheeks generously with rub and place them in the smoker. Smoke for about 4 hours, or until they reach an internal temperature of 165°F.
- Confit in tallow: Transfer the smoked cheeks to a pan, add beef tallow until it comes halfway up the meat, and cover tightly with plastic wrap and foil.
- Place the pan back in the smoker and cook until the cheeks reach an internal temperature of 203–204°F (around 4 hours).
- Hold: Keep the cheeks warm in a holding oven at 160°F overnight (12–15 hours). This long rest allows the flavors to deepen and the collagen to fully render.