Smoking Beef Cheeks : Easy Recipe

Q: How long does it take to smoke a beef cheek?

Smoking beef cheeks takes about 5 to 6 hours , including time to build bark and then braise them in liquid. If you're exploring other low-and-slow recipes, this guide on how to smoke sliced beef brisket shares similar timing and texture tips.

PUBLISHED BY: Elle

May 3, 2025

Jump to Recipe

Smoking beef cheeks is a flavorful and rewarding BBQ technique. Beef cheeks are rich in collagen and intramuscular fat, and when cooked low and slow, they become melt-in-your-mouth tender. Perfect for tacos or standalone dishes, this guide walks you through smoking beef cheeks with step-by-step detail and expert tips.

If you’re already comfortable with short ribs or brisket, you’ll love the texture and richness of cheeks. They make for amazing tacos that rival even these smoked birria tacos in flavor.

To dive deeper into cheek cuts and how they can be used beyond smoking, you might also want to explore this article on beef cheek meat to learn more about its culinary versatility.

Close-up of beef cheeks smoking in foil tray with brown sugar crust — Braising the beef cheeks allows the fat to render and flavors to intensify

Ingredients and Equipment

What You’ll Need

Beef cheeks (1 per person, plus one extra per 3-4 servings)
Kosher salt
Black pepper
Garlic granules
Brown sugar
Ginger beer or stout beer
Olive oil
Mustard (optional, for rub adhesion)
Wood chips (cherry, oak, or pecan)
Aluminum trays
Foil
Sharp boning knife
Smoker (pellet, offset, or gravity-fed)

For ease of use, you may also opt for Lane’s BBQ Brisket Rub, which blends well with rich cuts like cheeks.

Step 1: Trim and Rub the Beef Cheeks

Trimming the Cheeks

Use a sharp boning knife to remove all silver skin and excess fat from the beef cheeks. A clean trim allows better smoke penetration and even cooking.

Applying the Rub

Combine the following for a simple, balanced beef rub:

2 parts coarse black pepper
1.5 parts kosher salt
1 part garlic granules

Optional: add 1 tsp of cumin and thyme per 3 tbsp of base mix for a barbacoa twist

Rub evenly over lightly oiled cheeks, making sure to coat all sides without over-packing. Let them rest while you prepare your smoker.

Trimming raw beef cheeks with a boning knife for smoking — Trim all silver skin and fat from the beef cheeks before applying your rub

Step 2: Smoke to Build the Bark

Smoking Basics

Preheat your smoker to 250°F–275°F. Choose your wood flavor:

Cherry for a sweet finish
Oak for classic BBQ depth
Pecan for subtle nuttiness

Place beef cheeks directly on the smoker grates and cook for 2–3 hours until a deep mahogany bark forms. Internal temp should read approximately 170°F at this stage.

Step 3: Boat the Cheeks to Tenderize

Braising the Cheeks

Transfer smoked cheeks into aluminum trays. Pour in about 11 oz of ginger beer (or use dark stout or even Dr. Pepper). Sprinkle with brown sugar (approx. 2 tbsp per tray). Cover tightly with foil.

Return trays to smoker and cook for another 2–3 hours until internal temp reaches 203–210°F and meat probes like soft butter.

This braising process mimics the traditional barbacoa effect and adds a subtle sweetness from the beer.

Smoking beef cheeks in aluminum tray with ginger beer and brown sugar — Beef cheeks boating in ginger beer add moisture and flavor during the second smoking phase

Step 4: Pull and Prepare for Tacos

Shredding the Cheeks

Remove trays from the smoker and let rest for 15–20 minutes. Shred beef directly in the braising liquid using forks or gloved hands. The result should be juicy, stringy, and fall-apart tender.

Step 5: Build the Perfect Taco

Taco Ingredients

Shredded beef cheek
Diced red onion
Chopped fresh cilantro
Shredded Mexican cheese blend
Lime wedges
Corn or flour tortillas

Assembly Instructions

Dip tortilla in top fat from braising tray to coat
Fry dipped tortilla in cast-iron skillet over medium heat
Add meat, cheese, onion, and cilantro
Fold taco and flip after 30–45 seconds to brown both sides
Serve with extra lime and reserved braising liquid for dipping

Sliced smoked beef cheeks on a cutting board with tortillas and fresh cilantro — Beef cheeks smoked low and slow until tender, sliced and ready to serve with tortillas

Need inspiration for more taco-style recipes? Don’t miss the spicy and creative Mexican chicken fries, another flavorful twist on a handheld snack.

Serving Suggestions

These tacos go great with:

A cold cerveza or IPA
Charred street corn
Pickled onions or jalapeños
Cilantro-lime slaw

Want to serve cheeks without tacos? Try plating them with creamy polenta, or explore a similar approach like this flat short ribs recipe for hearty smoked alternatives.

Troubleshooting Common Issues

Why are my beef cheeks tough?

They weren’t cooked long enough. Cheeks need time to break down collagen. Always cook to tenderness, not just temperature.

Why is the bark falling off?

The bark wasn’t properly set before braising. Next time, extend the first smoke phase and check with the fingernail test before wrapping.

Why is the meat dry?

Either it wasn’t braised long enough or it wasn’t wrapped tightly. Also, be sure to shred and store in its own juice to retain moisture.

Leftovers: Storage and Reheating

Storage Tips

Store shredded beef in an airtight container with leftover liquid
Refrigerate up to 4 days or freeze for 2–3 months

Reheating Method

Stovetop: Reheat in a saucepan with added liquid over low heat
Microwave: Add a splash of broth and cover with a damp paper towel
Oven: Cover dish tightly with foil and warm at 300°F for 20 minutes

Repurpose leftovers into:

Quesadillas
Nachos
Burritos
Barbacoa bowls with rice and beans

Want a stovetop approach for similar rich cuts? This guide on how to cook boneless short ribs in a pan offers a simple alternative when you’re not firing up the smoker.

FAQs

Is beef cheek good for smoking?

Yes, beef cheek is excellent for smoking due to its rich collagen content. When cooked low and slow, it becomes incredibly tender and flavorful, making it ideal for BBQ recipes or taco fillings—just like how moisture retention is critical in a great gluten free coffee cake recipe.

How long does it take to smoke a beef cheek?

Smoking beef cheeks takes about 5 to 6 hours, including time to build bark and then braise them in liquid. If you’re exploring other low-and-slow recipes, this guide on how to smoke sliced beef brisket shares similar timing and texture tips.

What is the best way to cook beef cheeks?

The best method is to smoke them first, then braise in ginger beer or stock until fork-tender. We outline this full approach in our barbacoa-style beef cheeks recipe, which delivers deep flavor and melt-in-your-mouth texture.

Why are beef cheeks tough?

Beef cheeks are tough because they’re dense muscles filled with connective tissue. Without long, slow cooking, the collagen won’t break down properly. For a stovetop alternative, see our method for how to cook boneless short ribs in a pan, which applies the same principles.

Final Thoughts on Smoking Beef Cheeks

Smoking beef cheeks is one of the best ways to unlock deep, savory flavor from a humble cut. With the right rub and slow heat, they become irresistibly tender and perfect for tacos or BBQ platters. Their versatility makes them ideal for any smoker’s rotation.

For another bold, slow-cooked classic, try this recipe for sliced beef brisket—a great pairing or alternative to beef cheeks on your next BBQ day.