Smoked Beef Cheek Taco Recipe
The key to creating this wonderful dish is to trim your beef cheeks. The beef cheeks are surrounded by thick fat and it will not render during cooking. Take the time to get rid of all of this and what's left is marbled pieces of meat that tastes like short rib, or a good brisket point.
Equipment
- Pellet Smoker
Ingredients
- 6 lbs beef cheeks trim well
- 6 tbsp Triple Smoke Butcher Blend or 3 tbsps of your favourite taco seasoning, & 3 tbsps of your favourite BBQ rub
Braising
- 2 cups beef broth
- 1 large white onion finely chopped
- 8 cloves of garlic peeled
taco toppings
- 12 corn tortilla shells
- ½ cup roughly chopped cilantro
- 1 small white onion finely chopped
Instructions
- Set your smoker at 275°
- Season trimmed beef cheeks
- Place beef cheeks in your smoker and smoke for 2 hours
- Remove beef cheeks, and place in aluminum pan. Add onion, garlic, and beef broth.
- Insert probe thermometer into one of the beed cheeks; cover pan with aluminum foil; return to smoker until internal temp reaches 210°. This took about 3 hours.
- Rest the beef cheeks for at least 20 minutes and shred by hand. Drizzle with braising liquid from and serve
to build the tacos warm up your corn tortillas on stove top. Place shredded beef cheeks on the tortilla & top with finely chopped onion, cilantro and a drizzle of the braising liquid and enjoy.
Notes
I attached the link to the following Spices and thermometer I used in my cook
- TRIPLE SMOKE BUTCHERS BLEND
- Meater Plus (wireless thermometer)
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