I just picked up some Beef Cheeks from my local butcher, and was wondering if anybody has smoked these, and what way to do them on an offset?
They were already trimmed, and I have 4 pieces about 1 inch thick, around 5 inches round (each) Meat looks like a good low & slow meat, but have been trimmed to leave me with no fatty bits except for the sinew layers in each piece.
I'd be inclined to bacon wrap those bad boys after a couple hours of low and slow. Why? 'Cause beef, smoke, and bacon go together well, IMHO. Or, you could inject them with some bacon fat with seasoning added, then do your low and slow per your house procedures. Just a thought off the top of my head.
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