Veal Cheeks Smoked

[fetyani]

I'm getting more and more into cheeks, finally found a supplier who can provide Beef Cheeks. I need the more profound beefy flavor.

The texture of the cooked meat is very soft and moist, almost no bite. Somewhat too tender, which can be a downside, different than pulled brisket or Chuck. But its small size makes it satiating. Each piece around 200-300 grams (10 oz) pre-cooking.

Rubbed with salt, black pepper, paprika, thyme, oregano. The cook took 6 hours (on a COS), 2nd half of the cook was done in an aluminum pan with beer covering 1/3 of the cheeks and covered with foil. Used wood chunks of hickory, oak and beech. Temp 250-270. Final internal was 210.

[l'inferno]

That is tremendously impressive. Beef cheeks?
"Oh now we talking." Hope there were leftovers for ravioli.
Out of curiosity why the beer and covered 2nd part cooking strategy?
Looks awesome.

[fetyani]

To keep it from drying out. Similar to smoking Beef Chuck, basically a braise for it to finish in.

I usually just use water, but trying out beer.

[W.A.]

fetyani , thanks for this report! I see these at our Sams Club. Definitely going to try this out.

[fuzzydaddy]

Now that's something I've never eaten, but they do look good. As a little boy I ate all kinds of different stuff because my grandfather made it - brains and eggs, cleaned/boiled/fried chitterlings, poke salad, etc.

[bbqoaf]

That looks really good, cheek is a highly underrated cut.

[EdF]

Then you have to get some pork cheeks and make guanciale. The best carbonara comes from it, but it's just a really special kind of cured pork because the fat is so creamy.