At a glance
Trim the beef cheeks, season with salt and pepper, and smoke them at 275°F (135°C) until the bark sets at around 170°F. Wrap them with a splash of stock and keep going until they are probe tender at 203°F to 205°F. Rest for at least 30 minutes, then slice or pull. Allow about 6 to 7 hours in total.
Beef cheeks are one of the best value cuts you can put on a smoker. They are a hard working muscle packed with connective tissue, which sounds like a problem until you cook them low and slow. That tissue melts into gelatin and leaves you with meat that is richer and more tender than most brisket, for a fraction of the price.
They are also forgiving. Because there is so much collagen, cheeks stay juicy even if they run a little long, which makes them a great cut for practicing your fire management.
Buying and trimming beef cheeks
Cheeks usually come in vacuum packs from butchers, or as cachete at Mexican markets. Each one weighs around 12 oz to 1 lb (340 to 450 g) before trimming. Expect a thick layer of hard fat and a sheet of silver skin on one side. Trim both off, because neither will render in the time it takes the meat to cook. Leave the soft marbling inside alone.
Trimming can leave a cheek ragged. Tying it into a neat round with butcher twine stops thin edges drying out and helps it cook evenly.
Smoker temperature and timing
A temperature of 275°F (135°C) gives a good balance of bark and speed. Cheeks hit a stall in the 160°F to 170°F range just like brisket, so wrapping them once the bark has set pushes them through and keeps the meat moist. Butcher paper keeps the bark firmer, while foil is faster and gives a softer, braised texture that is ideal for tacos.
Do not go by temperature alone. Cheeks are done when a probe slides in with almost no resistance, which is usually somewhere between 203°F and 205°F. If they still feel tight, give them another 30 minutes.
Recipe
Smoked Beef Cheeks
- Prep
- 30 min
- Cook
- 6 hr 30 min
- Rest
- 45 min
- Total
- 7 hr 45 min
- Makes
- 4 to 6 servings
- Smoker 275°F (135°C)
- Wrap at about 170°F (77°C)
- Done at 203°F to 205°F (95°C to 96°C), probe tender
Ingredients
- 4 beef cheeks, about 3 to 4 lb (1.4 to 1.8 kg) before trimming
- 2 tbsp coarse black pepper
- 2 tbsp kosher salt
- 1 tsp garlic powder (optional)
- 1 tbsp yellow mustard or oil, as a binder
- 1/2 cup (120 ml) beef stock
- Butcher twine
Equipment
- Smoker or kettle set up for indirect cooking
- Instant read or probe thermometer
- Butcher paper or foil
Method
- Trim the hard outer fat and as much silver skin as you can from each cheek. Leave the soft fat inside the meat.
- If a cheek is loose or uneven, tie it into a neat round with butcher twine so it cooks evenly.
- Rub each cheek with a thin layer of mustard or oil, then season heavily with the salt, pepper and garlic powder.
- Heat the smoker to 275°F (135°C) with oak, hickory or post oak.
- Smoke the cheeks unwrapped for about 3 to 4 hours, until the bark is dark and set and the internal temperature is around 170°F (77°C).
- Wrap each cheek in butcher paper or foil with a splash of beef stock and return them to the smoker.
- Cook for another 2 to 3 hours, until they reach 203°F to 205°F (95°C to 96°C) and a probe slides in like butter.
- Rest the cheeks, still wrapped, for 30 to 60 minutes. Remove the twine, then slice or pull.
Notes
- Beef cheeks shrink by around half once trimmed and cooked, so allow about 8 oz (225 g) raw weight per person.
- Ask a butcher or a Mexican market for cachete if your supermarket does not stock cheeks.
How to serve smoked beef cheeks
- Tacos: pull the meat, toss it with the wrapping juices, and serve in warm corn tortillas with onion, cilantro and salsa verde.
- Sliced: slice across the grain like brisket, with pickles and white bread.
- Over mash or polenta: reduce the juices from the wrap into a quick sauce.
Leftovers keep for 3 to 4 days in the fridge. Reheat them gently, covered, with a little stock. Our guide on how long smoked meat lasts covers storage in more detail.
Frequently asked questions
Why are my smoked beef cheeks tough?
They are almost always undercooked. The connective tissue needs time above 195°F to break down. Wrap them and keep cooking until a probe slides in easily.
Should I wrap beef cheeks in foil or butcher paper?
Either works. Butcher paper keeps more bark, foil gives a softer result that is better for pulling. Both get you through the stall faster than leaving them unwrapped.
Can I smoke beef cheeks a day ahead?
Yes. Cool them in their juices, refrigerate within two hours, and reheat covered at around 300°F (150°C) until hot all the way through.