If you’ve never tried smoking beef cheek meat, you’re in for a treat! These underrated cuts transform into melt in your mouth perfection when given the slow smoke treatment. Whether you’re a BBQ enthusiast or just looking for a new beef recipe to impress your guests, this smoked beef cheek recipe will be a game changer.

Why You’ll Love This Smoked Beef Cheek Recipe

Smoking beef cheek meat is a labor of love, but trust me it’s worth every second. With the right seasoning, wood choice, and slow smoking process, you get juicy, flavorful meat with a texture so tender it practically falls apart. Plus, it’s incredibly versatile! Serve it in tacos, on a sandwich, or simply enjoy it as-is with your favorite sides.

Want to learn more about this unique cut? Check out Beef Cheek Meat for an in-depth look at where it comes from and the best ways to cook it.

Ingredients You’ll Need

For the Beef Cheeks:

2 beef cheeks (1.1-1.4 kg total)
2 Tbsp Worcestershire sauce
3 Tbsp Norfolk Smoke Pit – Brew & Briskets rub
1 chunk cherry wood for smoking

For the Braising Liquid:

500 ml beef stock
2 Tbsp brown sugar

How to Smoke Beef Cheek Meat Like a Pro

Seasoned Smoking Beef Cheek Meat on a smoker grill, slowly cooking to tender perfection with flavorful wood smoke. — Perfectly seasoned beef cheek meat slow-smoking on the grill unlock rich, smoky flavors with the best wood for smoking beef cheek!

1. Prep the Beef Cheeks

Start by trimming any excess fat and silver skin from the beef cheeks. Since these cuts come from the hardworking cheek muscles, removing extra connective tissue ensures a more tender result.

2. Season Generously

Coat the beef cheeks with Worcestershire sauce, then apply the Brew & Briskets rub generously. This combo adds a deep, rich flavor that pairs beautifully with slow-smoked beef cheek.

3. Choose the Best Wood for Smoking Beef Cheek

Cherry wood is the perfect choice for this recipe, as its mild, slightly sweet smoke enhances the natural beefy flavor without overpowering it. Consider mixing cherry with hickory or oak if you prefer a stronger smoke profile.

For more smoked recipe ideas, try this Smoked Meatloaf Recipe another delicious way to enjoy smoky flavors.

4. Set Up Your Smoker

Preheat your smoker to 250°F (120°C). If using a pellet smoker, fill the hopper with cherry wood pellets. Maintain a consistent temperature to ensure even smoking beef cheek meat.

5. Smoke the Beef Cheeks

Place the beef cheeks directly on the smoker grates and let them absorb all that smoky goodness for 4-5 hours, or until they reach an internal temperature of 165°F (74°C).

6. Braise for Ultimate Tenderness

Once the beef cheeks hit 165°F, transfer them to a pan with the beef stock and brown sugar. Cover the pan tightly with foil and return to the smoker. Continue cooking until they reach an internal temperature of 205°F (96°C) this ensures that fall-apart tenderness.

If you’re interested in more slow-cooked beef recipes, check out these Slow Cooker Ground Beef Recipes for easy, flavorful meals.

7. Rest and Shred

Remove the smoked beef cheek from the smoker and let it rest for 30 minutes. This step allows the juices to redistribute, keeping the meat moist and flavorful. Once rested, shred the meat and serve however you like!

For best results, use two forks or meat claws to pull the meat apart. The smoking beef cheek meat should be incredibly tender and come apart with minimal effort. If you prefer chunkier pieces, simply slice against the grain instead of shredding. This shredded meat is perfect for a variety of dishes. Try tossing it in BBQ sauce for a smoky, saucy delight, layering it in tacos with fresh toppings, or even using it in a rich and hearty sandwich.

If you have leftovers, store them in an airtight container in the refrigerator for up to four days, or freeze for later enjoyment. Reheat gently in a pan with a splash of beef stock to maintain moisture and flavor.

Best Ways to Enjoy Slow-Smoking beef cheek meat

Texas-Style Smoked Beef Cheek

Serve with a side of BBQ sauce, pickles, and slaw for a true Southern BBQ experience. The smoky, tender beef pairs perfectly with tangy pickles and creamy coleslaw, making for a well-balanced plate.

Smoked Beef Cheek Tacos

Load up warm tortillas with shredded beef cheek meat, fresh cilantro, and a squeeze of lime. Add a dollop of guacamole or a spoonful of salsa for extra flavor. These tacos are a guaranteed crowd-pleaser, whether for Taco Tuesday or weekend cookouts.

BBQ Smoked Beef Cheek Sandwiches

Pile the meat onto a toasted bun with crispy onions and a drizzle of BBQ sauce. Pair with a side of fries, baked beans, or mac and cheese for the ultimate comfort meal. If you’re feeling adventurous, add a slice of melted cheese or a fried egg for extra indulgence.

For another comforting beef dish, try this Keto Beef Stew a perfect way to enjoy tender beef in a rich broth.

Pro Tips for Perfect smoking beef cheek meat

Keep an eye on the temperature: Beef cheek meat needs low and slow cooking to break down all that connective tissue, so using a good meat thermometer is essential.
Wrap tightly during the braise: This traps moisture and ensures tenderness by creating a steam environment inside the foil-wrapped pan.
Let it rest: Cutting into it too soon will cause all the juices to escape patience is key! Letting it rest for at least 30 minutes will keep the meat juicy and flavorful.
Use the right wood: Cherry wood is a great starting point, but if you want a bolder flavor, mix in some hickory or oak.
Experiment with seasonings: While this recipe uses a simple yet flavorful rub, feel free to try different spice blends or even a homemade marinade for added depth.

If you love outdoor cooking, you might also enjoy learning about the Best Foods to Cook on a Blackstone Griddle perfect for griddle and BBQ enthusiasts alike.

FAQs

What’s the best wood for smoking beef cheek?
Cherry wood is ideal for a balanced smoke flavor, but hickory and oak are great options for a bolder taste.

Can I make smoked beef cheek in a pellet smoker?
Absolutely! Just set your pellet smoker to 250°F and use cherry wood pellets for the best results.

What’s the ideal beef cheek smoking temperature?
Smoke until 165°F, then braise until 205°F for maximum tenderness.

Ready to fire up the smoker? This tender smoked beef cheek recipe is sure to become a BBQ favorite in your home!