Perth BBQ School’s Barbecue 101 rub would work well for the sweeter, paprika based style American rub, or our Ruckus rub for the more traditional savoury style. However beef cheeks do quite well with a bit of sweet due to the richness from the fat and collagen. When it comes to beef I am typically a big fan of savoury – salt and pepper heavy with not much else. 1 hour fully wrapped until probe tender (205f-210f approx.)Īfter trimming, rub your cheeks with your choice of barbecue rub.3 hours smoked – or around 165f internal temp.Set up your smoker/barbecue for around 275f (135c) – variance in smoker temp is fine.
However having smoked beef cheeks a number of times now I have found this method to be somewhat consistent in timeframe but will accompany with temperature guidelines also before I get an angry email when the cheeks take you twice as long because the barbecue gods were not smiling down upon you that day. With low and slow barbecue, the key is to not rely heavily on specific timeframes as smoked meats can vary substantially from one cook to the next due to anything from: ambient temperatures, fat content, shape, type of smoker and all manner of other reasons. If you need help setting up your barbecue for low and slow for this cook don’t forget our other articles:
200 GRAMS TO CUPS SMOKED PORK SKIN
I don’t tend to trim a great deal from the cheeks, as given their size an aggressive trim will rid you of most of your meat however I do like to get rid of any larger pieces of silver skin as pictured above as they can be chewy. When taken to a high enough internal temperature, this collagen breaks down helping ensure moist meat and providing that signature stickiness that draws people towards this cut. If you’ve ever enjoyed great beef cheeks you will already be familiar with the stickiness that is their signature this is a result of a thick seam of collagen that runs through the middle of the cheek. The average beef cheek weighs in at around 200 grams which for a low and slow smoking cut is very much on the small side however beef cheeks have a secret weapon against drying out: collagen. Today I’ll take you through my process for amazing cheeks: the 3-3-1 method, smoke/boat/wrap. Beef cheeks are easily one of my favourite cuts to smoke – when treated right they are delicious, sticky, gooey, gelatinous nuggets of beef.
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