How to Make Smoked Beef Cheek Barbacoa
Traditionally, barbacoa is made from an entire beef head that is buried in an underground pit and wrapped in maguey leaves, but MOST of us don’t have fast and easy access to entire animal heads, so smoked beef cheeks are an awesome substitution for barbacoa.
Smoked beef cheeks are similar to mini briskets – they are rippled with collagen that converts to gelatin during the cooking process. Unlike traditional barbacoa which can taste more “steamed” the smoke process gives you beautiful flecks of dark bark and a deeper layer of smoke flavor.
Try my recipe and learn how to make smoked beef cheek barbacoa!
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ABOUT ME: Howdy! I’m Jess Pryles. I’m a meat advocate and the boss at Hardcore Carnivore. I’m a live fire cook, author, and TV personality with a particular passion for beef and meat science. Plus, I know a thing or two about Texas style barbecue. Born in Australia, I now reside in Austin, Texas.
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Original of the video here
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