Smoked Beef Cheeks

Instructions

1. Prepare the beef cheeks
   Trim the beef cheeks of any excess fat and silver skin. Pat them dry with paper towels. Apply a thin layer of yellow mustard all over the beef cheeks - this will help the rub stick to the meat.
2. Season the meat
   In a small bowl, combine the salt, pepper, paprika, garlic powder, onion powder, cumin, and cayenne pepper. Mix well. Apply the rub generously to all sides of the beef cheeks, pressing it into the meat to adhere.
3. Prepare your smoker
   Preheat your smoker to 250°F (121°C). Use wood chunks or chips of your preference - oak, hickory, or mesquite work particularly well with beef. Allow the smoker to come to temperature and stabilize before adding the meat.
4. Smoke the beef cheeks
   Place the seasoned beef cheeks directly on the smoker grates. Smoke for approximately 3-4 hours, or until the internal temperature reaches 165°F (74°C) and a nice bark has formed on the exterior.
5. Wrap and continue cooking
   Remove the beef cheeks from the smoker. Create a mixture of beef broth, apple cider vinegar, and Worcestershire sauce. Place each beef cheek on a large piece of heavy-duty aluminum foil, and add about 1/4 cup of the liquid mixture to each packet. Wrap tightly, sealing well to prevent leaks.
6. Return to the smoker
   Place the wrapped beef cheeks back in the smoker and continue cooking for an additional 3-4 hours, or until the meat is fork-tender and reaches an internal temperature of around 200-205°F (93-96°C). The exact time may vary depending on the size of the beef cheeks.
7. Rest the meat
   Once done, remove the beef cheeks from the smoker but keep them wrapped. Place them in a cooler or wrap in towels to rest for at least 30 minutes, allowing the juices to redistribute throughout the meat.
8. Serve
   Unwrap the beef cheeks, being careful to save the accumulated juices. Slice or shred the meat as desired. You can strain and reduce the cooking juices to create a sauce, then drizzle over the meat before serving. The beef cheeks pair well with mashed potatoes, polenta, or as a filling for tacos.