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Smoked Bourbon BBQ Meatloaf Recipe

Grilling Tips

Bourbon BBQ Craft Blends™
Smoked Beef Cheek

Brandyn Baker

Smoked Beef Cheek

Smoked beef cheeks are one of BBQ's best-kept secrets. Bear Mountain BBQ ambassador Brandyn Baker transforms this underrated cut into incredibly rich, tender shredded beef that's perfect for tacos, over mashed potatoes, grits or any preferred side dish. Slow-smoked until barky, then braised until fall-apart tender, these beef cheeks deliver bold, beefy flavor in every bite.

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Prep

45 minutes

Cook time

6–8 hours

Pellets

Gourmet Pellets

Serves

8–12

Steps

  1. Preheat your smoker to 275°F. Trim the beef cheeks, removing excess fat and silver skin, then season generously with your favorite BBQ rub.
  2. Place the beef cheeks on the smoker and cook until they develop a dark bark and reach an internal temperature of 165°F, about 2–3 hours.
  3. Transfer the beef cheeks to a foil pan, add the beef broth, and cover tightly with foil.
  4. Return the pan to the smoker and continue cooking until the beef reaches 205°F and is probe tender, about 4–5 hours.
  5. Remove from the smoker and let the beef rest for 30–45 minutes, then shred and serve in warm tortillas, over mashed potatoes, or grits!

Ingredients:

  • 5 lbs. beef cheeks (trimmed)
  • BBQ rub of choice
  • 1 cup beef broth

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