Beef cheeks with a peppery bark -- seared with a hard crust and rested before the knife.
Prep 29 min · Cook 292 min
Trim the beef cheeks and coat it in a dry rub, then let it sit while the smoker comes to 225 degrees.
Set it on the grate with a hardwood chunk and close the lid, keeping a thin blue smoke.
Cook low and slow, resisting the urge to peek, until the bark sets and the color deepens.
Wrap when the bark is firm, then cook on until it probes tender and hits its number.
Rest it long, wrapped, then slice or pull and serve with a peppery bark.
Smokehouse & Cure
Free
Pulled pork done right: and pickled onions, with real technique and a good rest.
Smokehouse & Cure
Members
Honest venison jerky and hot links, done the way the camp likes it.
Smokehouse & Cure
Free
Cherry-Smoked wild boar shoulder with a vinegar mop, built for a hungry table after a long day out.
Smokehouse & Cure
Members
A smokehouse plate: beef ribs over white bread, cooked with a close eye and a hot pan.