BBQ Beef Cheeks

Name: Beef Cheeks BBQ
Total time: 8 h
Ingredients: 18 g Grobes Meersalz; 12 g Brauner Zucker; 10 g Schwarzer Pfeffer, grob gemahlen; 8 g Geräuchertes Paprikapulver; 5 g Knoblauchgranulat; 4 g Zwiebelpulver; 2 g Cayennepfeffer

SmokingBeefHot SmokingMedium8-10 hrs93-96 °C120-130 °CBeech + Cherry

Beef cheeks are rubbed with a bold spice rub and hot-smoked low and slow until butter-tender. Their high collagen content makes them exceptionally juicy and flavorful. Beech and cherry wood provide a balanced smoke note.

Ingredients(for 1 kg)

Coarse sea salt18 g

Brown sugar12 g

Black pepper, coarsely ground10 g

Smoked paprika powder8 g

Garlic granules5 g

Onion powder4 g

Cayenne pepper2 g

Instructions

Preparation

20 min + at least 2 hrs resting time

Trim beef cheeks, mix all rub ingredients and coat the meat evenly. Cover and rest in the refrigerator.

Smoking

5-6 hrs

Set smoker to 120-130 °C, add beech and cherry wood. Place cheeks on the grate and smoke until core temperature reaches 75 °C.

Wrapping

2-3 hrs

Wrap cheeks tightly in butcher paper and continue smoking until a core temperature of 93-96 °C is reached and the meat offers no resistance when probed.

Resting

30-60 min

Let wrapped cheeks rest in a cooler or turned-off oven for at least 30 minutes so the juices redistribute.

Pro Tip

Once the core temperature reaches 75 °C, wrap the cheeks in butcher paper – this shortens the stall and retains moisture in the meat.

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