Smoked Beef Cheek Tacos
By Matt Pittman
Forget boring tacos and go BOLD. These beef cheek tacos are smoked, then slow braised for an ultra-tender finish. Load up your tortillas and pile on the toppings for the ultimate taco Tuesday feast.
Prep Time
20 Minutes
Cook Time
6 Hours
Pellets
Oak
Ingredients
Number of people serving
8
Activating this element will cause content on the page to be updated.Units of measurement:
main
| 3 Pound | beef cheeks, trimmed |
| As Needed | Meat Church Holy Cow BBQ Rub |
| 18 Ounce | beef stock or broth |
| 1 Head | garlic |
| 1 | white onion, quartered |
| 20 Small | corn tortillas |
| 1 Bunch | cilantro |
| 1 Small | white onion, chopped |
| Cotija cheese, for serving (optional) | |
| fresh lime slices, for serving (optional) |
Step
1
Trim the fat off the beef cheeks. This ensures a more pleasant bite in the tacos.
2
Season the trimmed cheeks moderately with Meat Church Holy Cow BBQ Rub. Allow to adhere for at least 15 minutes.
3
When ready to cook, set Traeger temperature to 275°F and preheat, lid closed for 15 minutes.
275 ˚F / 135 ˚C
Super Smoke
4
Place the cheeks directly on the grill grate and smoke for 2 to 2-1/2 hours. No spritzing required, you just want a good, heavy smoke. The internal temperature should be at least 160°F.
275 ˚F / 135 ˚C
160 ˚F / 71 ˚C
Super Smoke
5
After the cheeks have achieved a nice color, place them in a half size steam pan. Mix the braising liquid, garlic and onions and pour over the cheeks. You want approximately 1 inch of liquid in the pan. Do not completely submerge the cheeks. Return the pan to the grill for 4 to 5 hours. Flip one time during the cook. They should be fork tender.
275 ˚F / 135 ˚C
04:00
Super Smoke
6
Pro Tip: If you want to smoke these overnight, set Traeger to 200°F, cover with foil and check back the next morning.
7
Serve on corn tortillas and top with cilantro and onions. Add Cotija cheese and fresh limes if desired. Enjoy!
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