Pull Apart Beef Cheeks
Recipes / Beef

Pull Apart Beef Cheeks

Slow Cooked on the Cob

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Don't be surprised that if a cheek is cooked right, it can be the tastiest part of the animal. Both tender and a little bit fatty, beef cheeks are delicious when cooked low n slow.
Prep time
20 mins
Cook time
5 hours
Serves
4
Fuel
Heat Beads® 4kg Original BBQ Briquettes
Best cooked on
Cob Barrel BBQ & Smoker

Ingredients

4 beef cheeks
1 cup of vegetable stock
Olive oil
Your favourite steak rub

Rub

¼ cup salt
¼ cup pepper
2 tablespoons garlic powder

  • Trim silver skin and outer layers of fat off your beef cheeks

    Trim silver skin and outer layers of fat off your beef cheeks

  • Lube your beef cheeks with Olive Oil and generously apply your rub

    Lube your beef cheeks with Olive Oil and generously apply your rub

  • Configuration of the charcoal snake and wood chunks

    Configuration of the charcoal snake and wood chunks

  • Smoke your beef cheeks on the top rack on the opposite side of the coals

    Smoke your beef cheeks on the top rack on the opposite side of the coals

  • After 3 hours place in dish with vegetable stock

    After 3 hours place in dish with vegetable stock

  • Cover and put back in Cob for about 2 hours

    Cover and put back in Cob for about 2 hours

  • Check your beef cheeks by probing with a sharp skewer

    Check your beef cheeks by probing with a sharp skewer

  • Rest and then pull apart

    Rest and then pull apart

BBQ Configuration

Charcoal – Charcoal grate on lowest height.

Snake method on right with 2 charcoals on the bottom layer and 1 on top (see pic) to keep a consistent 225 – 250ºF (107 – 120ºC)

Vents – Right Bottom vent open

Top left vent open (all other vents closed)

METHOD

  1. Preheat Cob Barrel Smoker with a charcoal snake to 225ºF, layer wood chunks on first half of the snake
  2. Trim silver skin and outer layers of fat off your beef cheeks
  3. Lube your beef cheeks with Olive Oil and generously apply your rub
  4. Place a small roasting dish with liquid on the charcoal grate opposite your charcoal snake
  5. Place your beef cheeks on the top rack on the opposite side of the coals
  6. Close the cob barrel and smoke for 3 hours or until an internal temp of 165ºF (74ºC)
  7. Remove the beef cheeks from the barrel and place into a small roasting dish with your vegetable stock
  8. Tightly cover the roasting dish with tin foil and place back into the cob barrel for another 2 hours or until an internal temp of 210ºF (99ºC)
  9. Check your beef cheeks by probing with a sharp skewer. When your beef cheeks have little to no resistance, they are ready to pull out.
  10. Remove from smoker, drain off liquid.
  11. Rest for 30 minutes in a chilly bin
  12. Slice your beef cheeks or pull apart to serve

Recipe courtesy of Eon Kerewaro

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