Unlock the Secret to Mouth-Watering Smoked Beef Cheek

Unlock the Flavour with Mouth-Watering Smoked Beef Cheek

Welcome back to the kitchen, friends! Today, we're diving into a lesser-known but incredibly flavourful cut of beef: the beef cheek. This cut packs a big, beefy punch in a small package, making it perfect for a quick smoke on the pellet smoker. We'll be slow-smoking this beef cheek to perfection, then wrapping it in butcher paper to lock in all that smoky goodness. Whether you're a fan of smoked meats or looking for a new way to enjoy beef cheek, this video has got you covered.

Ingredients:
Beef cheek
50/50 mix of salt and pepper
Bacon fat (or beef fat if you have it)
Method:
Season the beef cheek with a 50/50 mix of salt and pepper.
Preheat your pellet smoker to 230°F.
Smoke the beef cheek until it reaches an internal temperature of 160°F.
Wrap the beef cheek in butcher paper with bacon fat.
Continue smoking until the internal temperature reaches 200°F.
Let it rest and cool down to 150°F before placing it in an insulated box to rest for an hour or two.
Slice and serve with your favourite sides or enjoy as is!
This recipe is perfect for those who love rich, beefy flavors without the commitment of a large cut like brisket. Plus, it's an excellent option for smaller households. Don't forget to like, subscribe, and hit the bell icon to stay updated with more delicious recipes and cooking tips!

Chapters:
00:00 - Introduction
00:20 - Preparing the Beef Cheek
01:45 - Smoking the Beef Cheek
02:18 - Wrapping the Beef Cheek
04:30 - Final Smoking and Resting
05:28 - Slicing and Tasting

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[jwm]

Love getting the untrimmed gnarly ones. I'll smoke to 180 or even 180.
Throw it in a crock pot overnight with some chilies. The best barbacoa tacos for breakfast you'll ever have. That cheunchy bark turns into a smoky-pepper bomb of flavor.
Darn things have gotten expensive in Texas, thanks to Leroy & Lewis and chuds videos. Looks awesome, sir!

[infoscholar]

Alabama fan of your channel here, my wife and I follow you and love your cooking videos, among so many other things, also, have we've visited Canada several times, and love the people and all of the natural beauty.

[nathanross]

Couldn't resist watching this one. Beef cheeks was my college nickname.

[tjs]

My Iowa born and raised parents, now 80, used to have relatives ship them "Pork Cutlets" from Iowa because they couldn't find them in California. I remember the frozen styrofoam boxes coming from Iowa 3 or 4 times a year all through the 70s and 80s. Iowa Pork Cutlets back then were pig cheeks, not the boneless Pork Chops everyone sees now.

A few years ago, I discovered Pork cheeks were easy to find in California -- if you have an Asian grocery store.

[Yargestein]

Ox cheeks... I know them as a braised dish in a dark red wine sauce. Incredibly tender, melts on the tongue.

[midhudsonmarketing]

Always something interesting from you, Glen! Thank you.

[draskuul]

I usually smoke mine for 3-4 hours (basic salt/pepper/garlic powder/chili or ancho powder) then submerge it (basically confit) in beef tallow and stick it in the oven overnight around 200-225F. Drain and shred for tacos. Edit: as barbacoa here in Texas we usually do this untrimmed, or very minimally trimmed, but of course it's easy for us to go to the store and buy these in bulk packs.

[darnstewart]

Great timing. I discovered a new butcher the other day, and he had beef cheeks, which I know are supposed to be very tasty. They are in the freezer as I didn't know what to do with them. We don't really have smokers in the UK, so I'll be waiting for your braised cheeks video. Thanks, Glen and Jules.

[CLTGeek]

Apparently beef cheek (Cachete De Res) is popular in the Latin American community here in the south. I can pick up beef cheek from any local Walmart. Currently US $3.84/lb.

[CookwitchCreations]

Weirdly it's called ox cheek here (UK) and I LOVE IT.

[markiangooley]

In my part of Florida the only place that reliably has beef cheeks is Walmart. Walmart also almost always has lamb breast, which is mostly bone and fat and in Britain a century ago was considered refuse and was sold very cheaply or even given away.

[TheDriftwoodlover]

I thought this was going to be a strange part of the animal — glad I watched.

[Mermare]

Beef cheeks are amazing. It's especially great in tacos.

[MamaStyles]

Im assuming you found them at an Asian grocery or Big Sky? We have zero Asian grocery chains here in Windsor except for multi foods which is everything from halal to Asian which is so far across the city it’s not feasible for me(can’t drive anymore due to seizures) I love beef cheeks and I’m glad you are showing off these amazing diff cuts and how to cook them. Finally Zehrs (Loblaws) brought in brisket for the first time last week so I stocked up so I could give the kids a taste of heaven 😂❤❤Also was today years old when I learned you can use butchers paper in a smoker!

[neomage]

Never tried smoked. Have always braised beef cheek. Will give this a try soon!

[lesliemoiseauthor]

You are such a wonderful cook, and baker, and, and, and!

[bdavis]

I just saw this in the shop Thursday and was wondering what to do with it! 😆

[angellahanson]

I have never even heard of this cut. Now I have to go searching... 😮

[geraldsilveira]

We season, pan sear with bacon fat, place in crock pot with 2 cups beef broth/stock, 1 Bay leaf for 6-8 hours.. Shred for tacos.. better than pot roast

[chrissteele]

I couldn’t stop my mouth from watering lol😂