Beef Cheek Meat, also known as Barbacoa Meat, is
exactly what the name implies. It is the cheek or jaw muscle of a steer. As you might
imagine, this jaw muscle works a tremendous amount which makes it very tough. In
addition, this particular cut of beef is loaded with connective tissue and
collagen. This is actually a blessing in disguise. When smoked low and slow to a
high internal temperature, the collagen melts into the muscle creating a
succulent, tender and gooey delicacy. Similar to a brisket, it takes a bit of
time and effort to coax something remarkable from it, but I promise, your work
will be well rewarded.
Ingredients:
3-4 lbs. Beef Cheek ( or as much as you need)
Note:
You will lose maybe up to 1/3 of the meat when trimming, so you might want
to buy accordingly.
Sea Salt
Course Black Pepper
Minced Garlic
Recommended Wood:
Pecan
Preparation:
Trim the meat of all silver skin
and larger areas of fat. Note:
Trimming cheek meat can be a bit time consuming, so I suggest you do it the
day before or plan ahead.
Coat the meat moderately with all spices.
Place a rack inside a deep pan.
Place the seasoned meat on the rack in the pan.
Cover with foil and let rest at least 2
hours to overnight.
Smoking:
Preheat the smoker to 275 degrees.
Remove the foil and place the
pan with the meat in the smoker and smoke to an internal temperature of
about 160 to 165 (Approx. 2
hours)
Remove from the smoker and pour about 1 cup of hot water below the
rack in the bottom
of the pan.
Make sure the water is not touching the meat.
Wrap the entire pan tightly with foil and return to the smoker.
Continue to cook to an internal temperature of 205 to 210 degrees.
(Approx. 5 hours total).
Poke with a toothpick to check for tenderness.
The toothpick should slide in very easy, almost like going into cold butter.
Remove the pan from the smoker.
Leave covered and let rest at least 15 minutes.
The most popular way to serve, is to pull the meat like you would pulled
pork and use for tacos.
It can also be sliced and served as an entree like a roast.
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