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The Main Event
American
nut-free
shellfish-free
egg-free
dairy-free
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.
Not rated yet
American
American
Serves
2 servings · 2 adults, 0 over 10, 0 under 10
Lone Star Lager
Argentinian Malbec
Categories
Nutrition per Serving
520
Calories
38g
Protein
22g
Fat
28g
Carbs
5g
Sugar
2g
Fiber
1020mg
Sodium
110mg
Chol
Ingredients
For 2 servings
640g (22.6 oz)
2 tbsp
2 tbsp
2 tbsp
2 tsp
120g (4.2 oz / 1/2 cup)
2
60g (2.1 oz / 8 slices)
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.