rich and full flavoured cherry smoked beef cheeks

Beef cheeks have a deep, rich flavour that deserves more recognition than it currently holds. Although they are relatively small in comparison to most cuts associated with barbecue they still require a long, low and slow cook. When fully rendered, somewhere around the 205f/96c to 210f/99c range, the streak of collagen that runs through the cheek breaks down into gelatin making the meat tender, juicy, sticky and oh so rich.

They do have a bit of a reputation for being stubborn little things when it comes to breaking down that streak of collagen. They will shrink up, turn black and give the appearance that they have been overcooked but they’re just teasing. Use your trusting meat thermometer to monitor temperature and most importantly probe for doneness. If they take 7 hours to cook then so be it because if that rendering process doesn’t happen you’ll be eating rubber.

Once the bark has formed you have a couple of options. One method calls for spritzing the beef cheeks every 30 to 45 minutes once the bark has formed. Another popular method is boating. Basically after the bark is well formed put the cheeks into a disposable aluminium tray and add some liquid. Popular liquids include beer (stout is often used), stock and apple juice. There’s plenty of options and often honey will find it’s way into the mix.

ingredients

• beef cheeks, trimmed
• kosher salt
• coarse black pepper

directions

1. Trim all the fat and silvery membrane off the cheeks. This stuff is really tough so if you choose to do it yourself make sure you have a sharp knife. Otherwise ask your butcher to do it for you.
2. Rub with a 50-50 blend of kosher salt and black pepper or your favourite beef rub.
3. Fire up your cooker aiming for somewhere around the 275f/135c.
4. Add the beef cheeks and your chosen wood if using charcoal. This time around I used cherry, 3 chunks the size of half a fist.
5. After 4 hours take a temperature reading and spritz. Alternatively, add the cheeks to a disposable aluminium tray with your chosen liquid. You want the liquid to sit about 1/3 way up the cheeks. Spoon the sauce over and cover the tray with foil. The sauce will thicken up.
6. Keep spritzing every 30 minutes until the internal temperature of the meat reaches 205f. At this point use the thermometer probe and check another thick part of the meat. You’re not so much looking for a particular temperature as you are the feel of the meat. Much like a brisket it should probe with little resistance.
7. Pull or slice the beef cheeks depending on how you are serving them.

You can use beef cheeks in a variety of ways. One of the more popular is tacos…