Smoked Beef Cheeks
Ingredients
Method Steps
1. Pre heat smoker/BBQ/oven to 125 degrees Celsius
2. Combine dry ingredients to make rub, evenly cover all cheeks with rub and set aside
3. Place beef cheeks in smoker evenly spaced
4. Run smoker/BBQ for approx. 8hrs, spritz the beef cheeks with half water to apple cider vinegar mix
5. Temp check beef cheeks until they reach an internal temperature of 75 degrees Celsius
6. Remove beef cheeks and place in foil tray, pour the beer over cheeks
7. Return to smoker/BBQ and continue slow cooking thru to a final internal temperature of 100 degrees Celsius
8. Remove from smoker, cover tray and juice with tin foil and rest in warm place for minimum 1.5 hours to a maximum of 2.5 hours
9. Remove the rested cheeks and pull or slice to your liking (keep the pan juices)
Serve with your favourite sides. We recommend mash, grilled broccolini, using those delicious pan juices to finish.
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Ingredients
Directions
1. Pre heat smoker/BBQ/oven to 125 degrees Celsius
2. Combine dry ingredients to make rub, evenly cover all cheeks with rub and set aside
3. Place beef cheeks in smoker evenly spaced
4. Run smoker/BBQ for approx. 8hrs, spritz the beef cheeks with half water to apple cider vinegar mix
5. Temp check beef cheeks until they reach an internal temperature of 75 degrees Celsius
6. Remove beef cheeks and place in foil tray, pour the beer over cheeks
7. Return to smoker/BBQ and continue slow cooking thru to a final internal temperature of 100 degrees Celsius
8. Remove from smoker, cover tray and juice with tin foil and rest in warm place for minimum 1.5 hours to a maximum of 2.5 hours
9. Remove the rested cheeks and pull or slice to your liking (keep the pan juices)
Serve with your favourite sides. We recommend mash, grilled broccolini, using those delicious pan juices to finish.