PICS: Barbacoa

I'll have to give this a go with a chuck roast. Looks good.

Shredded, there was still a LOT of fat left. But a lot actually turned into a gelatin making the meat sticky and sweet. I had read on a few forums that that's what you're looking for. Let me tell you, the Barbacoa at Chipotle's tastes nothing like this.

Pags, go to Sam's and see if they have Beef Cheeks. Or see if there is a local Hispanic market. The taste & texture is like nothing I've ever had. I think if you use a chuck roast, that it'll turn out like chuckies. Not that that's bad mind you.

Nice job Andy. Thanks for posting the pics.

AndyJ, Thank you for the barbacoa porn. Nothing better wrapped in a tortilla with a little guacamole, cilantro, and a cold cerveza.

That sure looks succulent. I did a chuck roast last weekend and it came out a tad on the dry side.

Hey Andy, I know this thread is pretty old by now, but I've kept it bookmarked because I've been wanting to try it. It might happen tomorrow depending on weather. I just wondered - I see you used a probe in one piece of cheek meat. Do you happen to remember what internal temp you pulled the cheeks at? Thanks!

Don't recall, but want to say around 190. I use the thermo to give me an idea of when it should be close to done, then probe the meat. Stick a fork in it, if you can twist it like spaghetti, it's done. If you can't twist the fork, give it some more time.

Perfect Andy, thanks. 3 lbs of cheeks in the smoker now. I did remove some large chunks of fat and gristle, but left most of the "stuff" covering the meat itself.

Yep, that stuff is almost impossible to remove. Just cook it low and slow until it melts away. Should turn out a little sticky.

Post pics!

Pics coming in the next couple of days. if I can remember how to do it. Turned out great - your advise to wait until pullable was spot on. Even though they are a fatty, intensely flavored indulgence, I will definitely do them again. Maybe put them on a rack over the disposable pan... Lots of tweaks to try and worth it!

So what did the beef cheeks cost per pound?

Bill, about $3.99 per pound, if I recall correctly. They came in a cryovac bag and consisted of about three good-sized (1 - 3 inches thick) chunks plus a few smaller pieces, and lots of fat, connective tissue and gristle. I estimate I got about 1 1/2 lb of edible meat out of the process. Local Smiths (Kroger) store.

Going to give 5 pds a go this weekend in the PG500. I can get fresh flour tortillas and some great quac. A little cilantro and onions and limes and some hot sauce. Mmm my mouth is already watering. Thanks for the inspiration for my birthday dinner.

OK, lets see if I can do this. After about 5 hours in the smoker (IT = 150) and another 5 foiled in the oven at 225, the cheeks looked like this (sorry a little blurry). The IT reached 195 after about three hours in the oven, but they weren't ready to pull for another two hours:



After pulling with two forks:



Ready to eat, a flour tortilla, a little avocado, some nice spicy pico de gallo, and some lettuce. Yum!:

WOW!!! Great job Jay, you outdid me on those!!! That looks fantastic. I bet they tasted even better than they look. I wish I could find Beef Cheeks again. Haven't seen them anywhere in several years.

Thanks Andy - I don't think I outdid you, but you have a way of inspiring me (and the rest of us) with your own inspirations! I've had the cheeks in my freezer for about 6 months and just needed to finally do them. I have to say the flavor was unexpected - very, VERY beefy, reminding me of brisket point, but more so, with just a hint of "gaminess." As for finding them, I guess it helps to live in NM part of the year. Offal is quite an important part of the local diet. Makes for interesting shopping, and eating.

Did these on Saturday and wanted to share.

Started with 5 pounds of Beef Cheeks. These were frozen and thawed in the fridge for 3 days.



Rubbed with Grand Champion and in to the PG500 at 225 degrees.




Smoked them for 4 hours. Covered with foil and finished in a 225 degree oven for 5 hours.



Tested and it was fall apart tender. Let rest in oven turned off for 2 more hours waiting for guests to arrive.



Pulled and ready to serve. They were so tender and gelatinous. The tendons and fat just gave it this sticky sweet succulent texture.



Amazing! Will do it again. Hoping to source some fresh cheeks next time.

Great looking stuff, Padrefan! Looks like AndyJ has another convert.