Smoked Beef Cheeks on a Brioche Bun Recipe
Ingredients
Beef cheeks
Salt
Black Pepper
Brioche Bun
Barbecue Sauce
Optional:
Hickory Wood Bisquettes
Preparation
Season the beef cheeks with a generous amount of salt and black pepper.
Place the beef cheeks in the smoker and smoke it at 250°F or 120°C for 2 hours. Optional: use hickory bisquettes for an additional smoke flavor.
After 2 hours, place the beef cheeks in a foil pan and cover it with a layer of foil.
Place the foil pan back in the smoker for an additional 2 hours at 250°F or 120°C.
Let the beef cheeks rest for 30 minutes before shredding them.
Serve with a toasted brioche bun and top the meat with barbecue sauce.
Recipe by: Miguel’s Cooking With Fire
Hickory
Wood
The strong and sweet flavor of Hickory Bisquettes make it one of the more popular woods for smoking, and especially pairs well with poultry, beef, pork, game, water fowl, nuts, and cheese.
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