American · Dinner
Texas Smoked Beef Cheeks
Texas smoked beef cheeks rubbed with salt and pepper and smoked low until meltingly tender, sliced over a soft potato roll with pickles and barbecue sauce.
$$
15 minsPrep
300 minsCook
315 minsTotal
HardLevel
Nutrition per serving
520Calories
38gProtein
22gFat
28gCarbs
5gSugar
2gFiber
1020mgSodium
110mgChol
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Instructions
1
Prep
Heat smoker to 120C/250F. Pat the beef cheeks dry. Rub all over with oil, salt, pepper, and garlic powder.
2
Smoke
Set the cheeks over low heat and smoke 4–4.5 hours until a dark bark forms and the surface feels set and dry.
3
Wrap
Wrap the cheeks in butcher paper. Return over low heat 1–1.5 hours until they probe meltingly tender between the fibres.
4
Plate
Rest the cheeks 20 minutes, then slice thick. Divide between the potato rolls and top with barbecue sauce and pickles.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 640g (22.6 oz) beef cheeks
- 2 tbsp neutral oil
- 2 tbsp coarse black pepper
- 2 tbsp kosher salt
- 2 tsp garlic powder
- 120g (4.2 oz / 1/2 cup) barbecue sauce
- 2 potato rolls
- 60g (2.1 oz / 8 slices) dill pickles