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.
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.
Heat smoker to 250°F (121°C).
Use oak or hickory wood for bold smoke.
Place beef cheeks directly on grates.
Smoke 2½–3 hours, until bark forms and internal temp reaches ~165°F.
Transfer cheeks to a foil pan.
Add beef broth, BBQ sauce, vinegar, and Worcestershire.
Cover tightly with foil.
Return to smoker.
Continue cooking 2–3 hours, until internal temp reaches 200–205°F.
Probe should slide in with little resistance.
Remove foil.
Brush with extra BBQ sauce or pan juices.
Return to smoker uncovered 20–30 minutes to tighten the exterior.
Rest beef cheeks 20 minutes.
Slice, shred, or serve whole depending on preference.
Creamy mashed potatoes or polenta
Smoked mac & cheese
BBQ baked beans
Grilled cabbage or slaw
Soft rolls or tortillas
Beer: Stout, porter, or brown ale
Wine: Malbec, Syrah, or Cabernet Sauvignon
Non-alcoholic: Cola, iced tea, or sparkling water
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.
6 servings