I have heard many positive things about beef cheeks and on today’s episode I finally had the chance to smoke some up on my Weber Kettle!
These were so good – so much more moist than when i pulled the chuck steak. Not only that, it is so simple to make and will pair well with tacos and sliders.
Total cook time was about 5-6 hours. First 2-3 hours is to develop the nice bark and smoke flavour and the last few hours I braised a small amount of beef broth to break down the collagen and connective tissue which makes it so moist.
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Music by Chinsaku – Warning – https://thmatc.co/?l=2B76A64B
Original of the video here
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