Smoked low and slow, these beautiful smoked beef cheeks are rich in flavor and have a uniquely tender texture.



4 beef cheeks, trimmed and with silver skin removed

Beef Rub:

  • 2 parts ground black pepper
  • 1 part kosher salt
  • 1 part brown sugar (optional)



  1. Set smoker to cook at 275 °F.
  2. Trim silver skin and excess fat from the beef cheeks.
  3. In a bowl combine beef rub ingredients and apply generously to all sides of the beef, including crevices.
  4. Transfer to grill grates. Leave to smoke for 4 hours, lid closed.
  5. Remove from smoker and wrap in aluminum foil, or place in an aluminum tray and cover with foil.
  6. Transfer back to the smoker and leave to smoke for one more hour.
  7. Allow to cook until the internal temperature has reached 210 °F.
  8. Remove from smoker and leave wrapped in foil. Let it rest for about 10 minutes.
  9. Slice and serve, or pulled for beef cheek tacos or sandwiches.