How Long to Smoke Beef Cheeks

Beef Cheeks Smoking Overview

Beef cheeks are one of the most underrated cuts for smoking. The high collagen content means they become incredibly tender when cooked low and slow. Source them from your local butcher — most supermarkets don't stock them.

How to Smoke Beef Cheeks — Step by Step

1. Prep: Trim silver skin, season generously with salt, pepper, and garlic powder
2. Set up your smoker: Preheat to 120-135°C (250-275°F). Add your wood chunks or chips — Oak, hickory, or pecan work best.
3. Smoke: Place the beef cheeks on the grate and smoke for 5-6 hours.
4. Wrap: Wrap in foil at the 3-hour mark with a splash of beef broth for extra tenderness
5. Check doneness: When a probe slides in like warm butter. These are collagen-rich so they need to hit 93°C+ to fully break down
6. Rest: 30 minutes.

Common Mistakes to Avoid

• Pulling too early — below 90°C they'll be tough
• Not trimming the silver skin
• Skipping the wrap — cheeks dry out without it

Best Wood for Smoking Beef Cheeks

Our top recommendation: Oak. Beef stands up to bolder woods. Hickory and oak provide classic smoke flavour, while mesquite adds intensity.

Frequently Asked Questions

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