Have you ever tried beef cheeks? You should!

In this video i'm going to show you how to smoke beef cheeks in a charcoal BBQ!

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If you've got another style of kettle BBQ, you can use the set up and method shown in the video! Or if you've got a different style smoker, you can follow the temperature guides we used in the video to smoke the beef cheeks too!

For reference, we smoked our beef cheeks at around the 275F/135c range for around 3 hours until we were happy with the bark, then we wrapped them up in a foil tray with some beef stock until they were probing tender around the 210F/100c meat internal mark. Probe tenderness is key when smoking beef cheeks, you may need to go to an even higher internal before they are probing super tender.

If you'd like to see a more in depth video of the snake method we used in the video, that can be found here: [ Ссылка ]

Here's some of my most commonly used products:

My BBQ rubs and Oklahoma Joe's Smokers (use code YOUTUBE10 to get 10% off your purchase): [ Ссылка ]

INKBIRD products I use (use code LOWNSLOW15 to get 15% off):

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The camera I use (Sony a6400): [ Ссылка ]

The studio lights I use: [ Ссылка ]

Meat injector: [ Ссылка ]

Jaccard (meat tenderizer): [ Ссылка ]

Boning/Trimming knife (use code "LOWNSLOW10 to get 10% off): [ Ссылка ]

Smoking wood: [ Ссылка ]

Fire lighters and lighters: [ Ссылка ]

Meat: [ Ссылка ]

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#beefcheeks #bbq #lownslowbasics

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