Beef Cheeks BBQ Cook Time
120–140°C (250–285°F) Low & Slow
4–6 hours • Internal: 93°C (200°F) for fall-apart tender
Doneness Guide
| Level | Internal Temp | Cook Time | Result |
|---|---|---|---|
| Braised/Fall-apart | 93°C (200°F) | 4–6 hours | Melt-in-your-mouth tender. Fork-shreddable. The only way to serve beef cheeks. |
How to BBQ Beef Cheeks
1
Trim excess fat and silver skin from beef cheeks.
2
Season with salt, pepper, and your favourite BBQ rub.
3
Set up BBQ for indirect/offset cooking at 120–140°C (250–285°F). Add wood chunks for smoke.
4
Place cheeks on indirect side. Smoke for 2–3 hours until bark forms.
5
Wrap in foil with a splash of beef stock. Return to BBQ for another 2–3 hours.
6
Done when they’re probe-tender (93°C internal) and fall apart with a fork.
7
Rest wrapped for 15–20 minutes before serving.
Pro Tips
- Beef cheeks are the ultimate low-and-slow cut — all connective tissue that melts into gelatin.
- Wrapping in foil (the Texas crutch) speeds up cooking and keeps them incredibly moist.
- Use a strong wood like hickory or mesquite for smoke.
- They’re done when a probe slides in with zero resistance.
- Brilliant shredded for tacos, sliders, or served whole with mashed potato and gravy.
Resting Time
Rest for 15–20 minutes after removing from the BBQ. This allows juices to redistribute for a juicier result.
External Resources
- VIC Health — Food Safety — Victoria Government food safety information
- Australian Beef — Official guide to Australian beef cuts and cooking methods
- Weber Australia Blog — BBQ tips and techniques from Weber Australia
- AmazingRibs.com — Science-based BBQ and grilling techniques
Frequently Asked Questions
How long to BBQ beef cheeks?
4–6 hours at 120–140°C (250–285°F). They need low, slow heat to break down the connective tissue.
What temperature for beef cheeks?
93°C (200°F) internal. The probe should slide through like butter.
Can you smoke beef cheeks?
Absolutely — they’re one of the best cuts for smoking. 2–3 hours of smoke, then wrap and braise for fall-apart texture.
Are beef cheeks tough?
Raw, yes. But cooked low and slow, the collagen melts into gelatin and they become one of the most tender, flavourful cuts you’ll ever eat.