BBQ Beef Cheeks are a hidden gem of low-and-slow barbecue—smoked until deeply flavorful, then braised until unbelievably tender and finished with a rich BBQ glaze. This smoked beef cheeks recipe delivers melt-in-your-mouth texture and bold beef flavor, perfect for tacos, sandwiches, or an impressive BBQ main.
Yields 6 Servings Servings Quarter (1.5 Serving) Half (3 Servings) Default (6 Servings) Double (12 Servings) Triple (18 Servings) Prep Time 25 minsCook Time 6 hrsTotal Time 6 hrs 25 minsFor the Beef Cheeks
3 ½ lbs beef cheeks, trimmed of silver skin
2 tbsp olive oil or beef tallow
BBQ Dry Rub
2 tsp kosher salt
2 tsp coarse black pepper
2 tsp smoked paprika
1 ½ tsp garlic powder
1 tsp onion powder
1 tsp ground cumin
½ tsp chili powder or cayenne (optional)
Braising Liquid
1 ½ cups beef broth
½ cup BBQ sauce (smoky, not overly sweet)
2 tbsp apple cider vinegar
1 tbsp Worcestershire sauce
Optional Finish
Extra BBQ sauce for glazing
Beef tallow or butter (for richness)
Prep the beef cheeks
1
Trim off thick silver skin (important—cheeks are tough otherwise).
Pat dry and coat lightly with oil or tallow.
Mix dry rub and season generously on all sides.
Optional: refrigerate uncovered overnight for deeper flavor.
Preheat smoker
Smoke uncovered
3
Place beef cheeks directly on grates.
Smoke 2½–3 hours , until bark forms and internal temp reaches ~165°F.
Braise
4
Transfer cheeks to a foil pan.
Add beef broth, BBQ sauce, vinegar, and Worcestershire.
Cover tightly with foil.
Return to smoker.
Cook until tender
5
Continue cooking 2–3 hours , until internal temp reaches 200–205°F .
Probe should slide in with little resistance.
Uncover & glaze
Rest & serve
7
Rest beef cheeks 20 minutes .
Slice, shred, or serve whole depending on preference.
Side Information (Perfect with Beef Cheeks)
Pairing Suggestions
9
Beer: Stout, porter, or brown ale
Wine: Malbec, Syrah, or Cabernet Sauvignon
Non-alcoholic: Cola, iced tea, or sparkling water
Tips & Notes
10
Beef cheeks are tough until they’re suddenly perfect—be patient.
Always remove silver skin completely.
Braising is non-negotiable for tenderness.
Don’t rush the rest—it locks in juices.
Leftovers are unreal in tacos, sandwiches, or beef cheek ragu.
Ingredients For the Beef Cheeks
3 ½ lbs beef cheeks, trimmed of silver skin
2 tbsp olive oil or beef tallow
BBQ Dry Rub
2 tsp kosher salt
2 tsp coarse black pepper
2 tsp smoked paprika
1 ½ tsp garlic powder
1 tsp onion powder
1 tsp ground cumin
½ tsp chili powder or cayenne (optional)
Braising Liquid
1 ½ cups beef broth
½ cup BBQ sauce (smoky, not overly sweet)
2 tbsp apple cider vinegar
1 tbsp Worcestershire sauce
Optional Finish
Extra BBQ sauce for glazing
Beef tallow or butter (for richness)
Directions Prep the beef cheeks
1
Trim off thick silver skin (important—cheeks are tough otherwise).
Pat dry and coat lightly with oil or tallow.
Mix dry rub and season generously on all sides.
Optional: refrigerate uncovered overnight for deeper flavor.
Preheat smoker
Smoke uncovered
3
Place beef cheeks directly on grates.
Smoke 2½–3 hours , until bark forms and internal temp reaches ~165°F.
Braise
4
Transfer cheeks to a foil pan.
Add beef broth, BBQ sauce, vinegar, and Worcestershire.
Cover tightly with foil.
Return to smoker.
Cook until tender
5
Continue cooking 2–3 hours , until internal temp reaches 200–205°F .
Probe should slide in with little resistance.
Uncover & glaze
Rest & serve
7
Rest beef cheeks 20 minutes .
Slice, shred, or serve whole depending on preference.
Side Information (Perfect with Beef Cheeks)
Pairing Suggestions
9
Beer: Stout, porter, or brown ale
Wine: Malbec, Syrah, or Cabernet Sauvignon
Non-alcoholic: Cola, iced tea, or sparkling water
Tips & Notes
10
Beef cheeks are tough until they’re suddenly perfect—be patient.
Always remove silver skin completely.
Braising is non-negotiable for tenderness.
Don’t rush the rest—it locks in juices.
Leftovers are unreal in tacos, sandwiches, or beef cheek ragu.
