Smoked Beef Cheeks: What Are Beef Cheeks?

Beef cheeks are cow, cattle, or oxen’s cheek muscles. Properly cooked beef cheeks have a tender texture akin to short ribs and a deep, rich beefy flavor. Due to the placement of this cut of meat, it can be rather tough (the animal tends to use the muscle quite often when chewing). When cooked low and slow—such as in a braising liquid in a slow cooker, pressure cooker, or on the stovetop—the connective tissue melts away, resulting in a super-tender and flavorful meat.

Since smoking is such a slow cooking method, it’s ideal for tougher cuts of beef with lots of fat and connective tissue in the form of collagen, like beef cheek meat. The fat keeps the meat from drying out during the long smoking process while the collagen melts into tender gelatin. More marbling means more fat distributed through the muscle—ideal for barbecue.

Beef cheeks will take around five hours to cook in a smoker set to 275 degrees Fahrenheit. It’s important to note that this cooking time may vary based on the specific type of meat smoker or smoking setup used and how often you check the cheeks. If you can limit your peeking, that’s best.

If the cheeks seem tough, they may be undercooked or overcooked; take the temperature of the meat to check for doneness. If undercooked (the internal temperature is less than 210 degrees Fahrenheit), allow the cheeks to continue cooking in the smoker. If overcooked (the internal temperature is more than 210 degrees Fahrenheit), pull the cheeks, let them cool, and then shred the meat and add it to a beef stock or other flavorful liquid to help the beef rehydrate.

You can enjoy smoked beef cheeks in many different ways. Try out these different options and see which smoked beef cheek application is your favorite.

1. 1. Add to tacos. Shred the beef as you would short ribs, and then fill tortillas with the meat. Top with lime, cilantro, sliced radish, and some queso fresco, and you have a flavorful beef cheek taco. Alternatively, cook the shredded beef in a touch of neutral oil for a crunchy, crispy burst of umami that will complement the crumbly cheese and crisp radish. In Mexico, you can find beef cheek tacos sold as tacos de cabeza (“head tacos”) or tacos de cachete (“cheek tacos”). They are also a popular option for barbacoa.
2. 2. Pair with a creamy, rich base. Serve beef cheeks as they would in a French bistro or Italian trattoria—over a creamy base. Some excellent options are cheesy polenta, celery root or parsnip purée, or classic mashed potatoes (pomme purée) with lots of cream and butter—the uber-tender meat pairs well with a lush, creamy side of that nature. Learn how to make polenta.
3. 3. Shred and enjoy with pasta. Whether stuffed into homemade ravioli or incorporated into a classic Italian ragù Bolognese, smoked beef cheeks are a superb protein option that complements the texture of pasta. Add whatever sauce, garnishes, or toppings you like—and lots of freshly grated cheese.

Smoked beef cheeks can be extremely tender. Read these tips before starting your smoking journey:

1. 1. Buy the meat from a butcher. Beef cheeks are an underrated specialty cut, so while they’re not expensive, they can be tricky to find. A trusted butcher can help you select the best ones and help prepare the cheeks, removing any sinew or silverskin that might otherwise affect your end product and saving you a step of preparation.
2. 2. Select your smoking wood with care. The smoking wood you use will impart a distinct flavor directly into the meat itself, so choose wisely. Different hardwoods burn differently (avoid softwoods like pine or redwood for cooking since they contain high sap levels, making for an intense, fast burn). Pecan, oak, hickory, and cherry wood are excellent options for smoking beef cheeks. Learn how to select the best wood for smoking.
3. 3. Flavor the cheeks well. Although most of this dish’s flavor will come from the woodsmoke and the beef cheeks themselves, it’s essential to season the beef cheeks, either by marinating them or applying a BBQ rub before smoking. Learn the basics of how to smoke meat with Texas pitmaster Aaron Franklin.
4. 4. Take the temperature before serving. The safest and most trusted means of ensuring the meat’s doneness is to check the internal temperature with a high-quality meat thermometer. It is difficult to check for doneness by touch or sight alone, so be sure to take the temperature before serving the smoked meat. Learn how to use a meat thermometer to ensure your beef cheeks reach 210 degrees Fahrenheit.