Beef Cheeks Recipe

Trim and dry

Trim excess fat and silver skin from the beef cheeks. Pat them very dry with paper towels.

Season

Combine kosher salt and coarse black pepper and rub evenly over both sides of the cheeks. In a small bowl mix the dry rub ingredients (brown sugar, smoked paprika, garlic powder, onion powder, ground cumin, dry mustard, chili powder). Press the dry rub onto all surfaces of the cheeks so they have an even coating. Let rest at room temperature 30 minutes or refrigerate up to overnight (bring back to room temp before cooking).

Prepare smoker

Soak wood chips 30 minutes, then drain. Preheat smoker to a steady 225°F (107°C). If using a charcoal or gas smoker, set for indirect heat. Place a drip pan under the grate where the cheeks will sit.

Smoke the cheeks

Place the beef cheeks on the smoker grate over the drip pan. Add soaked wood chips to the smoker box or coals to generate smoke. Maintain smoker temperature at 225°F (107°C). Smoke for about 3–4 hours until the internal temperature reaches ~160°F (71°C) and a dark mahogany bark has formed.

Baste periodically

Every 45–60 minutes, baste the cheeks using a brush with a mix of beef broth and apple cider vinegar (whisk together). This keeps them moist and adds flavor. Replenish wood chips as needed to maintain smoke.

Wrap for braise

When cheeks reach about 160–165°F and have a firm bark, transfer each cheek to a double layer of heavy-duty aluminum foil. Add 1/2 cup beef broth and a couple teaspoons of butter to each package (or distribute from the Smoke & Baste amounts). Seal tightly into a packet to trap steam.

Continue cooking

Return sealed packets to the smoker and increase temperature to 275°F (135°C) if possible, or maintain 225–250°F. Cook for another 2–3 hours, or until internal temperature reaches 200–205°F (93–96°C) and the cheeks are fork-tender (buttery-soft). Total cook time will be about 5–7 hours depending on size.

Rest

Remove packets from the smoker and let rest, sealed, for 30–45 minutes to redistribute juices.

Reduce pan juices (optional sauce)

Carefully open packets and pour the braising liquid into a saucepan. Add red wine and Worcestershire sauce. Bring to a simmer and reduce by about one-third. If you want a slightly thicker sauce, mix cornstarch with cold water to make a slurry, whisk into simmering sauce and cook 1–2 minutes until glossy. Adjust seasoning with salt and pepper.

Finish with butter

Whisk in remaining butter (cut into cold pieces) off the heat to enrich and slightly thicken the sauce.

Serve

Slice or pull the cheeks apart with forks. Spoon the finished sauce over the beef cheeks and serve with mashed potatoes, polenta, or roasted root vegetables.