Smoked Beef Cheek Tacos

Ingredients

Servings

12 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

6 lb

Beef Cheeks , trimmed

1/4 cup

Mexican Seasoning

Used Grande Gringo Mexican Seasoning

2 Tbsp

Barbecue Rub

Used Killer Hogs Hot BBQ Rub

1

Onion , thinly sliced

10 cloves

Garlic , peeled

3 cups

Beef Stock

1/4 cup

Mexican Style Hot Sauce

For the Tacos

12

Small Corn Tortillas

1

Small White Onion , finely chopped

1 bunch

Fresh Cilantro , chopped

1/2 cup

Cotija Cheese , grated

Cooking Instructions

HIDE IMAGES

Step 1

Prepare Drum smoker for indirect cooking at 275 degrees F (135 degrees C). Add Pecan wood chunks to hot coals for smoke flavor.

Step 2

Season Beef Cheeks (6 lb) with Mexican Seasoning (1/4 cup) and Barbecue Rub (2 Tbsp) .

Step 3

Place beef cheeks on pit and smoke for 2 hours.

Step 4

Remove beef cheeks from out and place in aluminum pan. Add Onion (1) , Garlic (10 cloves) , Beef Stock (3 cups) and Mexican Style Hot Sauce (1/4 cup) .

Step 5

Insert wired probe thermometer into one of beef cheeks; cover pan with aluminum foil; return to pit until internal temperature reaches 210 degrees F (98 degrees C).

Step 6

Rest the beef cheeks for at least 30 minutes and shred by hand. Drizzle with liquid from pan for moisture as needed.

Step 7

To build tacos: warm Small Corn Tortillas (12) on grill or stove top. Place shredded beef cheek on tortilla and top with White Onion (1) , Fresh Cilantro (1 bunch) and Cotija Cheese (1/2 cup) . Dress with a drizzle of braising liquid and serve.