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.
Cuisine BBQ
Keyword Beef Cheeks
Prep Time 30 minutesminutes
Cook Time 8 hourshours
Hold time (optional) 18 hourshours
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.