Smoked Beef Cheeks on a Brioche Bun

If you like the rich beefy flavor that comes with barbecue brisket, then you’re in for a treat with smoked beef cheeks–all the smokey and succulent flavor with only a third of the cooking time! 



Beef cheeks


Black Pepper

Brioche Bun

Barbecue Sauce



Hickory Wood Bisquettes



  1. Season the beef cheeks with a generous amount of salt and black pepper.
  2. 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.
  3. After 2 hours, place the beef cheeks in a foil pan and cover it with a layer of foil.
  4. Place the foil pan back in the smoker for an additional 2 hours at 250°F or 120°C.
  5. Let the beef cheeks rest for 30 minutes before shredding them.
  6. Serve with a toasted brioche bun and top the meat with barbecue sauce.

Recipe by: Miguel’s Cookingwithfire