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BE💨🐄🔥 Smoked & Confit Beef Cheeks
TBT — One of my most rewarding cooks. A true 10-hour labour of love inspired by @leroyandlewis 👑💨🍖, who just got a @michelinguide recommendation 🔥
This was my first time cooking beef cheeks, so I went all in—adjusting the recipe for the size of the cheeks and for my smoker.
Beyond tender, like mini personal briskets on your plate but even better. It’s all smoky bark in every bite, and any gristle melts into gelatin, creating a beef-butter experience that’s unreal 🤤
PREPARATION
Beef Cheeks: Trimmed exterior silver skin so the smoke could penetrate. Dry-brined overnight with kosher salt. Coated in yellow mustard and coarse black pepper before going into the smoker.
Beef Tallow: Made from ground suet (clean kidney fat not attached to meat). Rendered low and slow on the BBQ with water and salt, then strained and cooled. The water and salt pull impurities to the bottom. Perfect for this recipe—save the extra for steaks or whatever you want.
COOK
Smoked for 4 hours on the offset smoker with pecan wood at 225–250°F, spritzing every 30 minutes with apple cider vinegar to prevent drying—they can turn into little jerky pucks if not watched.
Preheated the tallow bath so it was ready as soon as the cheeks came off the smoker. Submerged them for 6 hours in the oven at 225°F. Rested in the bath for 1 hour, then briefly drained on a wire rack.
NOTES
Serve them straight up like baby briskets, in tacos, or in pastrami-style sandwiches. Absolutely amazing 🤩
🥩 Beef cheeks from @dryagedmarket
🪵 Wood from @webergrills
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#BeefCheeks #BBQ #Barbecue #SmokedMeat #Tendernism
@beefbaecon
