Better Than Brisket? Beef Cheeks!
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Print Recipe
Today I smoked some beef cheeks on the Pellet Grill. It’s like a tiny little brisket, smoky, tender and barky. Highly recommend, giving this a try, super easy, mostly hands free cook!
- Beef cheek meat
- SPG seasoning (salt, pepper, garlic)
- Beef fat (for confit)
-Take your beef cheeks and pat em dryyy
-Trim off any excess scraps, silver skin, and fat to clean up the meat.
-Generously season all sides of the beef cheeks with SPG seasoning.
-Fire up your pellet grill to 200-250°F
-Place the seasoned beef cheeks on the grill and let them smoke for about 3 hours, or until they reach an internal temperature of 185°F.
-Transfer the beef cheeks into a hotel pan filled with beef fat, fully submerging them.
-Cover the pan and return it to the smoker, or transfer to an oven set at around 200°F.
-Allow the beef cheeks to confit in the beef fat for 5-7 hours, or until they become tender.
-Carefully remove the beef cheeks from the pan and place them on a wire rack to cool slightly.
-Slice into the tender meat and enjoy.
