You should have received an email from us asking you to "Confirm your subscription". Hell, even a Dr.Pepper might work! Fire up smoker or grill to 250°F, adding chunks of smoking wood chunks when at temperature. She's a live fire cook, author, meat specialist and Meat Science grad student. Pillowy and fluffy, these soft yeast rolls made with pork fat have a built-in flavor advantage. Ideally, you’ll want a boning knife (or other sharp. Get your free 6 Steps to Perfect Brisket checklist: Before we can send you your free brisket checklist, you need to confirm your email. Mix the braising liquid (beef stock), garlic & onions and pour over the cheeks in the pan. If not, close up the foil and continue cooking longer, about 15 minutes per pound. Season beef shoulder roast liberally with rub all over. Add a drizzle of olive oil and juice of 1 lime to salsa, and season with salt and pepper to taste. You could also try this recipe for more traditional smoked beef cheeks that end up being like baby briskets! https://www.kitchengidget.com/2019/01/10/mexican-barbacoa-recipe **Note** This email might be in your 'Promotions' folder. Yes. Cover with aluminum foil, then put back into the smoker. BBQ Smoked Beef Barbacoa using Beef Cheeks, 3-4 tablespoons Hardcore Carnivore Black seasoning. Get your free Smoking Times and Temperature chart: Before we can send you your free smoking chart, you need to confirm your email. You deserve it after the wait. Cut away and discard any sinew to leave behind "pillows" of muscle that are the actual cheeks. Once they’re ready, you can pull them apart in the leftover liquid. Or you can boat at around 170 °F. We may earn an affiliate commission at no extra cost to you if you buy through a link on this page. We promise not to spam you. You’ll need a smoker capable of low and slow cooking. Add 2x chunks of oak or hickory smoking wood to your smoker, then add the beef cheeks directly onto the grates and smoke at 250f for 3 hours. Thank you! You may discard the garlic or mash it in if you love garlic. Roasted rack of pork (with crispy crackling!). You’ll also need a couple of aluminum trays – get ones big enough for around 3 beef cheeks, as this will hold enough liquid to ‘boat’ the cheeks after smoking them, without being too shallow in the pan. As with brisket, they are done when they’re done. A rub for beef – I have included my brisket rub recipe which is perfect for these, but I have used. If there’s any resistance, put them back in for longer. If you’ve never heard the term ‘boat’ in the smoking sense before, it’s simply the process of part wrapping your protein in foil with liquid. Beef barbacoa cooked in a dried pepper sauce can either be made with one type of meat or with a combination of several cuts of meat. To speed the cook, you can cover the pan with foil, but this will reduce the smokiness. Once you’ve trimmed your cheeks, pop them in the fridge while you prepare your smoker to around 250-300°F. If necessary, start by trimming beef cheeks. This is what they look like when properly trimmed: This particular recipes calls for the cheeks to be immersed in a braising liquid, which helps get them nice and tender for pulling. You are not looking to cover the cheeks with liquid. Traditional barbacoa is made by taking an entire cow head, wrapping it in maguey leaves, burying in the ground to cook and then picking all the meat from the skull. Transfer the meat along with its juice from the foil packet to the baking dish. To make the sauce: While the beef is in the smoker… Thanks for subscribing! 1 beef cheek per person (plus I throw in one extra per 3-4 people to be sure). Place three beef cheeks into a tray and pour in around 11 oz of ginger beer. © 2010-2020 Jess Pryles - https://jesspryles.com/recipe/bbq-smoked-beef-barbacoa-using-beef-cheeks/. What's not to love? And though “cheek” might sound a bit weird to some, they are not an organ, but actually a muscle just like any other steak. Place the cloves along with the beef broth in a foil pan. Easily save as a PDF so you can refer back to it whenever you need. You'll be the first to know when we publish a new grill or smoker recipe & we'll also send you our best meat smoking tips for free! Smoke for a further 2-3 hours, until they probe like butter. Finely shred the beef and serve with hot tortillas. Make sure you click the button in that email so you can start receiving emails from us. But, with extra butter-basting. some garlic paste or 3 finely chopped garlic cloves. To serve: tortillas, salsa, fresh lime and salt to taste. Laborious? Smoke beef cheeks for around 3 hours, until the deep mahogany color, or 170 F. Prepare your salsa by combining all ingredients, except oil and lime juice, s&p. Get BBQ guides, recipes, gear reviews and great deals sent straight to your inbox. Australian born and raised, she now lives in Texas. Refrigerate until needed. Load some pulled cheek onto a tortilla, spoon over some of that zesty, fresh salsa we made, add some finely sliced red chili or jalapeno if you like a bit of a kick, and stuff that into your hungry little mouth! You can start to prepare your salsa while your beef cheeks are still smoking, but hold off on the final step until just before you’re ready to serve, or you’ll end up with a horrible, watery salsa. Then, cover the tray with aluminum foil and put back into the smoker for another two-three hours, or until the cheeks probe like butter, and easily pull apart. What cut of meat is it??