Beef cheeks are one of my favorite cuts to smoke. They’re small, affordable, and become incredibly tender when cooked low and slow. If you like brisket, you’ll love these – they have that same rich, beefy flavor but cook much faster.
This recipe uses brown sugar and ginger beer to create something special. The sugar caramelizes on top, while the ginger beer keeps everything moist and adds a subtle kick.
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Beef cheeks work great for cookouts, dinner parties, or weekend gatherings. The sweet and savory combination makes them a crowd-pleaser, and at 7 hours total, they’re quicker than brisket and just as tasty, and done in time for dinner without starting at dawn.
Table of contents
What You’ll Need to Cook
- Beef Cheeks
- Olive Oil
- Kosher Salt
- Black Pepper
- Brown Sugar
- Ginger Beer/ Ginger Ale: Choose a high-quality ginger beer with real ginger for the best flavor impact. Brands like Fever-Tree or Q Ginger Beer provide an authentic ginger bite without being overly sweet.
- Beef Broth
- Soy Sauce: Use low-sodium soy sauce to control salt levels in the braising liquid.
- Apple Cider Vinegar: Provides acidity that helps tenderize the meat and brightens the flavor profile.
Ingredient Substitutes
Soy Sauce: Worcestershire sauce (1 tbsp) provides similar umami depth, or use tamari for a gluten-free option with slightly richer flavor. Coconut aminos offer a soy-free alternative with natural sweetness that beautifully complements ginger beer.
How to Smoke Beef Cheeks
Step 1: Prepare and Season the Beef Cheeks
Remove beef cheeks from the refrigerator 30 minutes before cooking and pat completely dry with paper towels.
Brush lightly with olive oil and apply salt and pepper to all surfaces. Allow the seasoned cheeks to rest 15-20 minutes while the smoker preheats.
Step 2: Smoking
Preheat the smoker to a steady 225°F and add wood chips for clean, blue smoke. Place seasoned beef cheeks on the smoker grates, spacing them between pieces for air circulation.
Maintain the temperature for 4 hours without opening frequently. The meat will develop a mahogany bark while absorbing smoke flavors, reaching an internal temperature of 140-150°F.
Step 3: Brown Sugar Caramelization and Wrapping
Remove beef cheeks and sprinkle brown sugar evenly over the top surface, patting gently into the bark. Return to the smoker for 1 hour until the sugar caramelizes into a glossy amber coating.
Meanwhile, combine ginger beer, beef broth, soy sauce, and vinegar to make the braising liquid. Remove the caramelized cheeks and wrap each tightly in double-layer foil with 1/3 cup of braising liquid, creating sealed packets.
Step 4: Final Braising Phase
Return the wrapped cheeks to the smoker for three more hours until the internal temperature reaches 200-205°F and the meat feels probe-tender with no resistance. Remove and rest wrapped for 30 minutes to redistribute the juices. Unwrap carefully, reserving the accumulated juices, and slice against the grain or serve whole.
How To Store Leftovers and Reheat
Cool leftover beef cheeks completely before storing them in airtight containers for up to 4 days, refrigerated or frozen for 3 months. Include reserved braising juices separately.
For reheating, place in a covered baking dish with 2-3 tablespoons of liquid and heat at 325°F for 15-20 minutes until warmed. Thaw frozen cheeks overnight in the refrigerator before reheating.
Where Are Beef Cheeks Cut From?
As the name suggests, beef cheeks are the cheek muscles of the cow. The cheek muscles are one of the most worked on a cow, after all, they spend quite a lot of time chewing!
As such, they contain high amounts of connective tissue called collagen. This collagen breaking down is what gives the rich, melt-in-your-mouth meat. If cooked too fast, though, this tends to become tough and chewy. Low and slow and braising is the secret.
Like all hard-working muscles, they respond well to longer cooking times. Treat them like brisket and you’ll be a step ahead of the game already.
Where To Buy Beef Cheeks?
As they aren’t popular, you will rarely find them in supermarkets. Your best bet is to head to your local butchers. Even then you may have to order in advance, so plan and give yourself plenty of time.
What Can I Substitute for Beef Cheeks?
f you can’t find beef cheeks for a recipe, several alternative cuts of meat can provide a similar flavor and texture. Here are some options:
- Short Ribs: Short ribs come from the same general area as beef cheeks and have a rich, meaty flavor. They can be braised or slow-cooked to achieve tenderness.
- Oxtail: Oxtail is a flavorful and gelatinous cut of meat ideal for slow cooking. It has a rich beefy taste and can be substituted for beef cheeks in stews and braised dishes.
- Chuck: Chuck roast, or shoulder or chuck steak, is a well-marbled cut that becomes tender and juicy when braised. It has a robust flavor and can substitute for beef cheeks.
- Shank: Beef shank is a tough but flavorful cut that becomes tender and succulent when slow-cooked. It has a rich, beefy taste and can be used in dishes that call for beef cheeks.
My Favorite Wood Chips for Smoked Beef
Apple or cherrywood works best for this recipe, providing mild sweetness that complements the brown sugar caramelization without overwhelming the ginger beer’s delicate spice. Pecan wood offers a great middle ground with subtle nuttiness. Avoid strong woods like mesquite or hickory, which can overpower the complex asian-inspired flavors in the braising liquid.
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Sides for Beef Cheeks 🍽️
Looking for the perfect pairings to go with your tender beef cheeks? Try these delicious sides:
- 🥔 Cheesy Smoked Potatoes
- 🧀 Smoked Mac and Cheese
- 🥓Loaded Mashed Potato Casserole
- 🥕 Grilled Carrots
- 🥓 Bacon Mac and Cheese
Smoked Beef Cheeks
Ingredients
- 3 lbs beef cheeks trimmed
- 2 tbsp olive oil
- 1 tbsp kosher salt
- 1 tsp black pepper
- 1/4 cup brown sugar
- For the Braising Liquid:
- 2 cups ginger beer
- 1 cup beef broth
- 2 tbsp soy sauce
- 1 tbsp apple cider vinegar
Instructions
- Prepare the beef cheeks by trimming excess fat and patting dry with paper towels.
- Rub the beef cheeks with the salt and pepper
- Preheat smoker to 225°F and add wood chips for smoke flavor.
- Smoke the beef cheeks for 4 hours, maintaining steady temperature.
- Top with brown sugar and smoke for 1 more hour until caramelized.
- Prepare braising liquid by combining ginger beer, beef broth, soy sauce, and vinegar.
- Wrap beef cheeks in foil with braising liquid and return to smoker.
- Continue cooking for 3 more hours until internal temperature reaches 200°F.
- Rest for 30 minutes before serving to allow juices to redistribute.
Smoke On!
Charlie
Author: Charlie Reeves
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
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