Reply to "Whatcha Shackin'?"

jay1924Member

So I'm going to try to post pics of some beef cheeks I did a couple of weeks ago. I started with about 7.5 lbs cheeks cryovac from Sam's Club. After (a lot of) trimming of fat and gristle, I had about 5 lbs of good clean cheeks. I froze half for later and put a light sprinkle of Oak Ridge Back Ops brisket rub on the 3 lbs or so:

Then in the smoker (SM-066 Amerique):

After about 5 hours in the smoker at 225, with 2 oz of pecan wood:

Another 5 hours in a 225 oven foil covered to finish with a braise, then pulled and ready to eat. We used a good hot fresh salsa and guacamole with a bit of lettuce on flour tortillas.

If you can find beef cheek meat (otherwise known as barbacoa) it is fantastically flavorful beef. Try it if you can!

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