Smoked Beef Cheeks

Step 1

Set smoker to cook at 275°F/135°F

Step 2

Prepare beef cheeks by trimming silver skin and excess fat

Step 3

Combine beef rub ingredients and apply generously to beef. Apply on underside too, and work into crevices

Step 4

Transfer to smoker racks. Close lid/door and leave to smoke for 4 hours

Step 5

Remove from smoker and wrap in aluminum foil, or place in aluminum tray and cover with foil

Step 6

Transfer back to smoker and leave to smoke for one more hour

Step 7

Allow to cook until internal temperature has reached 210°F/98°C

Step 8

Remove from smoker and leave wrapped in foil. Leave to rest for 10 minutes

Step 9

Serve in slices, or pulled for beef cheek tacos or sandwiches