Smoked Beef Cheeks
These smoked beef cheeks are a melt-in-your-mouth delight. Seasoned with just salt and pepper, brown sugar and ginger beer they slow-smoked to perfection. This smoked beef cheek recipe offer a delicious combination of smoky, savory, and sweet flavors that will leave you craving more.
Equipment
- Smoker you can use a grill with a smoke tub or a charcoal grill with a charcoal snake
Ingredients
- 4 whole Beef cheeks
- 4 tbsp Cracked Pepper for the rub
- 2 tbsp Kosher Salt for the rub
- 1 can Ginger Beer you can use stout, coke or any liquid you like
- 2 tbsp brown sugar or to taste
Instructions
- Using a sharp knife, remove all the fat and silver skin from the beef cheeks.
- Preheat your smoker/grill with indirect heat from 250°F
- Apply a nice even coating of salt and pepper rub.
- Smoke the beef cheeks until they reach an internal temperature of 165°F.
- Place the beef cheeks in a tray then cover them with liquid by 0.4 inches (1cm). Apply the brown sugar to the beef cheeks
- Continue to cook the beef cheeks until they reach an internal temperature of 200-210°F.
- Remove and let rest for 15 minutes then slice and serve
Notes
You can using the leftover juices for gravy or jus