Smoked beef cheeks (BBQ-braised)

beef cheeks · verified system recipe · Texas-Mexican barbacoa influence

Pit temp
250°F
Wrap at
185°F
Pull at
205°F
Total time
~6.3 hr

Phase timeline

210m
150m
Smoke (bare)Braise (foil pan + stock)Rest in liquidtotal: 6h 20m

Step-by-step

  1. 1. Smoke (bare)

    → 165°F · ~210 min

    250°F pit, oak. Cheeks are loaded with connective tissue — they need time. Spritz with beef stock to keep moist.

  2. 2. Braise (foil pan + stock)

    → 205°F · ~150 min

    Transfer to a foil pan with 1 cup beef stock + onions + garlic. Cover with foil. Probe-tender at 200-205°F.

  3. 3. Rest in liquid

    ~20 min

    Let them sit in the braising liquid for 20 min before pulling — keeps them juicy. Shreds into the most savoury barbacoa-style meat.

Rub
Salt + pepper + cumin + smoked paprika
Wrap method
foil_pan_braise
Rest method
rest_in_braising_liquid
Minimum rest
20 min

📐 Scale for guests

Target weight
4.0 lb
1 lb/guest
Cuts needed
1
~5 lb per cut
Cook time / cut
6h 0m
+ 20m rest

Each cut cooks at its own rate — even if you double up, plan the same hours. For very large crowds, run multiple cuts in parallel and stagger by 30 min.

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