Anyone cooked beef cheeks low-n-slow like a chuckie or brisket? I'm thinking I need to do this, and I'm pretty sure my local HEB has beef cheeks. Thoughts?
It's been awhile since I have (mostly because I don't see them often around here), but when I did - Incredible!
Highly recommend smoking some beef cheeks. I cooked them at 250F until they hit about 200F internal. There is a lot of goodness in beef cheeks to break down, so you get an awesome, juicy, meal from these.
Other ways I've done in the past - smoke them for a couple hours, then cook them like a pot roast. It's one of the best pot roasts I've had.
Because of their size, they don't take long to cook, 5-7 hours if I remember right.
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