The BEST Smoked Beef Cheeks Recipe – Insanely Tender & Juicy!
In this video i’m going to show you how to smoke beef cheeks!
Here’s what to expect in the video:
00:03 – BBQ set up
00:34 – Beef cheek preparation
01:45 – Bringing BBQ up to temperature
02:03 – Beef cheeks go on
02:22 – BBQ fire management
02:50 – Beef cheeks ready to wrap and making braising liquid
04:05 – Checking beef cheeks for probe tenderness
04:31 – Making gravy
04:51 – Serving beef cheeks
You need to try this beef cheek recipe, it was absolutely delicious! The beef cheeks were rich, tender and juicy, and the gravy was packed full of flavour.
For the beef cheeks, they were trimmed and seasoned with my Beef Bounce rub, then smoked at 275F/135c for around 3 hours before going into a casserole dish with some onion, garlic, carrot, celery, red wine, beef stock and more beef bounce. They then went back into the smoker until they were probing tender around the 210F/99c internal mark which took around 3.5 hours more.
If you have any questions, don’t hesitate to ask in the comments below!
Here’s some of my most commonly used products:
Low n Slow Basics Products (use code YOUTUBE10 to get 10% off your purchase):
Oklahoma Joe’s Smokers:
INKBIRD products I use (use code LOWNSLOW15 to get 15% off):
Boning/Trimming knife (use code “LOWNSLOW10 to get 10% off):
Meat:
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are you sure it’s 235 and not 135 degrees?
In our description it says 235
I have just cooked these and OMG, like you said one of the best bites. Thankyou for sharing this mate
One of your best. Looks delicious
Beef cheeks and mashed potatoes 🤌
Great video mate like always !
I have been sharing your videos with my mates and there getting into smoking meat. A friend wants an offset as he loves the idea of playing with the fire but has 2 kids and only plans on smoking meat here and there throughout the year. Would you say the OKJ offset is a good option or something like a drum or pellet is more suited. Thanks for all your knowledge and wisdom
Another great video Aaron, this is a definitely going to be one of me next cooks, where did you get the beef cheeks from?
Been saving a few sets of cheeks each 1/4 beast we get, so must be time to get them on the smoker… now I've seen this – Dang man, that looks good 🤤🤤🤤
Keen for winter so I can beef cheek and caserole more often. Would love to see a beef shin casserole, or lamb shank vid!
Looks fantastic! I'll give it a try next weekend me thinks.
Barbacoa looks amazing
OH Yum. So in a Weber would be a similar process but the baskets to the outside? And the cheeks in the middle? I love the Garlic Goals and use it as you suggested all the time in the mashed potatoes
Beef cheek is definitely one of my favorite things off the cow. So incredibly tasty and versatile. Yours are already cleaned up nicely! The ones I buy take me half an hour to remove all the hard fat and silver skin. Still worth it for the end results.
Beef Cheeks and Teres Major are my favourites! Your cheeks look incredible Aaron! Greetings Bernd
Hi mate, great vid as usual. I know it’s a hard one to say and I know you have done videos on it. But what is the best all round smoker and easiest to use do you think?
New to smoking, but beef cheeks are my fave thing to smoke atm. Pretty easy to do, amazing flavour, super juicy. Love making beef cheek tacos 🌮
That looks so incredibly good. Beef, potatoes, and gravy has to be one of the best combinations out there.
I like the way you cook less common meats. This looks delicious. Thanks.
Why do you do this…….i just bought a rump cap to cook now i have to go and get beef cheeks……yum
That will make some epic pies!! Mouth is watering!!
Looks amazing mate!!!
Very similar to the way I do them, absolutely love it.
Sometimes I also pull the beef cheeks and mix back into the gravy to make a stew. Goes great with mash, or roast potatoes too 👌
Yummy