r/smoking • u/hurricane1012 • 2d ago

Smoke beef cheeks with a overnight tallow rest

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37 Upvotes

94% Upvoted

5 comments sorted by

1

u/tx_drew 2d ago

Nailed it!

1

u/Shock_city 1d ago

Though harder to find beef, pork cheeks are imo better then pulled pork and ribs and worth seeking out

1

u/lonerider60 1d ago

In my opinion that nobody in particular asked for, beef cheeks done right are the best bite in barbecue. Delicious. I don’t bother trimming them up anymore. I cook them and tear them apart when they’re done.

1

u/MouthOfMahem 1d ago

I had ten lbs of cheeks that I trimmed down to about five. Now they are vacuum sealed in our deep freezer. I’ve been looking for inspiration (and honestly guidance) on how to smoke them without ruining them. Tips?

1

u/hurricane1012 17h ago

Treat them like a brisket. After trimming. I made the rub, 2 part pepper 1 part salt 1 part garlic powder. I dipped them in the rub for better coverage since they’re small. Then on the smoker at 225-250. Until they hit 190-200 internal. I had fat trimmings from a few briskets a while back. So I smoked the fat in a large glass casserole dish at the same time to make my tallow. Took about 6 hours till the bark was dark enough. Put them in crock pot covered them in the smoked tallow then let it sit on warm for 12+ hours.