Texas Style Smoked Beef Cheeks Recipe
Yield: 6-8 servings
For the sandwich:
Preheat your Yoder Smokers YS640s Pellet Grill to 275ºF.
Trim the excess fat, silver skin and connective tissue from the surface of the beef cheeks.
Rub the cheeks with a thin layer of Kozlik’s Dijon Classique Mustard. Season generously with Killer Hogs TX Brisket Rub.
Smoke the beef cheeks open until you can shred them with a fork, about 5 hours. The internal temperature will be 205ºF-210ºF.
Rest the meat 20 minutes before shredding and/or chopping for sandwiches or tacos.
To make the Texas Style Smoked Beef Cheeks sandwich, spread a thin layer of Kozlik’s Dijon Classique Mustard on the bottom bun of a toasted brioche roll. Stack on the chopped beef cheek. Dress with Firebug Mild Grillin’ Sauce. Finish with Holmes Made Dad’s Spicy Garlic Dill Pickles and the top of the toasted brioche bun.