Smoked Beef Cheeks is all about the smoking time. Since they are a tough muscle, the slow cooking of smoking is the perfect method for making melt-in-your-mouth perfect beef cheeks.
Trim any fat, silver skin, or sinew from your beef cheeks. There is quite a bit of waste, so save the trimming to add to ground beef or to make tallow.
Season generously with the beef seasoning blend. I find it easiest to add the seasoning to a large bowl, toss the beef cheeks in the seasoning, and rub it in with my hands.
Set the smoker to 250°F and preheat.
Place the beef cheeks on the grates and cook for 4-5 hours until they reach an internal temperature of 210°F.
Remove from the smoker and allow to rest for 15 minutes before you either slice or pull the meat.
Notes
Beef cheeks tend to cook at varying rates so probe each cheek to ensure they reach an internal temperature between 210°F to 215°F before removing from the smoker.