If you're looking for a flavorful and tender cut of meat to smoke, look no further than beef cheeks. Despite being a relatively inexpensive cut, beef cheeks are transformed into incredibly delicious and rich morsels when cooked low and slow. The combination of fat and muscle in beef cheeks results in a gelatinous texture and a deep beefy flavor that is sure to impress your taste buds.
Preparing and Smoking Beef Cheeks
To start, you'll need to set up your barbecue for indirect cooking over very low heat, typically between 100°C to 130°C. Choose your desired smoking wood chunks to infuse the meat with a smoky flavor.
Before placing the beef cheeks on the barbecue, make sure to trim off any silver skin. In a small bowl, combine salt and pepper, then sprinkle the mixture all over the beef cheeks. Additionally, fill a spray bottle with 200mL of beef stock.
Once your barbecue is preheated and smoking, carefully place the seasoned beef cheeks on the grill. Cook them over indirect very low heat for approximately 5 to 4 hours. During this time, spritz the beef cheeks with the beef stock from the spray bottle every hour to keep them moist and add flavor (see tip 1).
After the initial cooking time, transfer the beef cheeks to a disposable drip pan and pour in the remaining 300mL of beef stock. Cover the pan tightly with aluminum foil and place it back on the barbecue. Continue cooking for an additional 5 to 2 hours, or until the beef cheeks are soft and tender. You can test their doneness by inserting a skewer or probe into the meat, which should meet little resistance (approx. internal temperature of 98°C).
Once the beef cheeks are cooked to perfection, remove the pan from the barbecue and allow them to rest for 30 minutes. This resting period allows the juices to redistribute, resulting in a more flavorful and succulent final product. Finally, slice the beef cheeks or pull them apart if they fall apart easily, and serve.
Can you smoke beef cheeks?
Absolutely! Beef cheeks are an excellent cut of meat for smoking. They require a longer cooking time, usually around five hours at a smoker temperature of 275 degrees Fahrenheit. It's important to note that cooking times may vary depending on the specific type of meat smoker or smoking setup used. To achieve the best results, minimize opening the smoker to retain heat and smoke.
Are ox cheeks the same as beef cheeks?
Yes, ox cheeks and beef cheeks refer to the same cut of meat. They are both derived from the cheek muscles of the animal and offer similar flavor and texture when cooked.
What part of the animal is beef cheeks?
Beef cheeks come from the facial muscles of the animal. This particular cut is well-exercised, resulting in a high collagen content. When cooked low and slow, the collagen breaks down, resulting in tender and flavorful meat.
In conclusion, smoked beef cheeks are a hidden gem in the world of barbecue. Their affordability and incredible flavor make them a popular choice among pitmasters. By following the steps outlined above and exercising patience, you can achieve mouthwatering, tender beef cheeks that will impress both friends and family. So fire up your barbecue, grab some beef cheeks, and get ready for a smoky and delicious culinary adventure!
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