This recipe has been on my to-cook list for a long time, and I’m glad I finally gave it a go. Kamado-smoked beef cheeks are incredible — and surprisingly easy to pull off.
For some people, the name “beef cheeks” can sound like an unusual cut, the kind of thing you might assume isn’t meant to be on a plate. But that perception couldn’t be more wrong. When treated properly with low-and-slow smoking in a kamado, beef cheeks become rich, tender, and beautifully gelatinous, with a deep beefy flavour that works perfectly in tacos.
I approached these with pulled beef cheek tacos in mind, rather than sliced tacos. Soft tortillas, smoky shredded beef, and bright, fresh toppings felt like the best way to let the meat shine.
Since it was my first time cooking this cut, I wasn’t entirely sure what to expect. As soon as I opened the packaging, it became clear why low and slow is the way to go. Cows chew a lot, so the cheek muscle is well-developed and marbled with collagen. That’s exactly what you want for slow smoking: the collagen breaks down over time, turning into something tender, juicy, and almost buttery.
From what I’ve read, beef cheeks are often sold fairly well-trimmed, and these were no exception. I only needed to remove a small amount of hard fat and a tiny section of silver skin before seasoning.
Once I was happy with the trim, I coated them generously in rub. One got the Lanes Ancho Espresso treatment, while the other two went with a classic BBQ rub. Don’t hold back on seasoning. This cut is fatty, it’s going to braise for a while, and it can handle a good amount of rub without overpowering the natural flavour of the beef.
Post time: Jul-20-2026