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BBQ Beef Cheeks A/K/A Super Brisket

BBQ Beef Cheeks are one of my favorite meats to smoke (and eat!).  They can be ready in less than 2 hours and taste like an unctuous version of the beefiest brisket you've ever had.

Butchering is essential, as beef cheeks have a layer of silver skin that can not be rendered off. If you have a skilled butcher who will take care of this for you, you're home free.  If not, take the time to remove all of it - the end result will be worth the effort.

The rest of the cook couldn't be easier.  This cut has so much flavor that a simple Texas rub of high quality salt and coarse black pepper works beautifully.  It will also stand up to more elaborate rubs.  I usually start at high smoke on the Camp Chef (roughly 225 degrees) and go up to 250 after an hour.  I usually pull mine at 203 degrees for slicing.  If you plan to pull, instead of slice, you will want to take them to 205-210 degrees.  Either way, be prepared to experience little pillows of beef heaven!

The cheeks pictured here were cooked over cherry pellets.  Oak also works nicely.

This post first appeared on Curtis Claymont - NYC Pellet Smoker, please read the originial post: here

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BBQ Beef Cheeks A/K/A Super Brisket


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