This one has been on the todo list for a while. Kamado smoked beef cheeks are amazing and they are so easy. For some, the name “beef cheeks” sounds like some odd part of the animal that is not meant to be eaten, how wrong that perception is.
With the right low and slow treatment in the kamado, you have a deliciously gelatinous beef cheek.
My plan was to have these beef cheeks as pulled beef cheek tacos or soft taco wraps, rather than sliced.
Being my first time with this cut of beef I didn’t know what to expect. Opening the packaging it was immediately obvious why these beef cheeks are best done low and slow. Cows chew A LOT, so the cheek muscle is well used it also has a lot of collagen running through it. This is the ideal scenario for low and slow.
From what I have read online and these beef cheeks were pretty well-trimmed. I only needed to remove a small amount of hard fat and a tiny section of silver skin.
Happy with the trim I added a generous coating of rub, one got the Lanes Ancho Espresso treatment and the other couple got BBQ rub. Don’t be shy about the application of your favourite rub. The meat is quite fatty and it will also be braised so it can handle a good amount of rub without the risk of overpowering the natural beefy goodness.
Post time: Nov-28-2022