Beef cheeks are just made for barbecue. They need a long time on low heat, but the flavor is amazing. Here’s how!
- 6 beef cheeks, trimmed (roughly 350 grams / 12 oz each)
- 4 tbsp Hank’s Bonafide Beef Rub
- 4 tbsp conc. beef stock
- 3.5 oz butter
- If the beef cheeks aren't trimmed, they need to be trimmed. Hard. Most if not all sinew, silvery membranes and fat has to go.
- Apply rub all over the cheeks, on both sides.
- Fire up your grill and prepare it for indirect heat. Have it running at 120-130° C / 250-265° F.
- Once the grill is up to temp it is time to place 2-3 oak wood chunks on the glowing embers. Place the beef cheeks on the grates, close the lid and smoke them for 2.5 hours.
- Now place the beef cheeks in a disposable aluminum pan. Pour the concentrated beef stock on top, and add the butter, distributed evenly. Insert a temp probe in one of the cheeks, and cover the pan with two pieces of aluminum foil. Make sure it is a snug fit.
- Place the pan back on the grill and continue cooking the beef cheeks until the internal temp is 95-98° C /203-210° F. Now move the whole pan over to a Faux Cambro (cooler) and let it rest for an hour.
- Unwrap the package and pull the beef in the pan. Make sure you keep all that buttery sauce. Serve it on tortilla breads with some cilantro, finely chopped red onion and some lettuce.