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Smoked and Braised Beef Cheeks

beef cheeks, bill harlow

Beef Cheek is a thick muscle that adds a wonderful flavor to specialty dishes and is extremely tender. It is best cooked slowly using moist heat. If you are a savvy food connoisseur, you will want to give Featured Chef Bill Harlow’s Smoked Beef Cheeks a try. Don’t miss out on this unique cut!

Smoked and Braised Beef Cheeks

Recipe By: Bill Harlow | @cookwithbill

USWM Shopping List: Beef Cheeks


  • 2-3lb Beef Cheeks
  • 1-2 tablespoons olive oil (or avocado oli)
  • 1-2 tablespoons of beef rub
  • 1-2 can of Ginger Beer
  • 1 9X13 Aluminum Foil Pan
  • Aluminum Foil


1. Preheat your smoker of off-set grill to 275 degrees F

2. Apply a thin coat of olive oil to use as a binder

3. Apply an even coat of your favorite beef rub. I prefer charcoal based rubs for the color contrast and flavor.

4. Cook Beef Cheeks for 2 ½ hours

5. Place Beef Cheeks in disposable metal tray, then fill the tray with ½ inch of Ginger Beer.

6. Seal tight with foil and return to smoker for 2 ½ hours. Use a skewer to check for tenderness. Looking for the skewer (or probe) entering and leaving with no resistance.

7. Remove the beef from the smoker/grill and let rest for 30 minutes.

8. Serve sliced or shredded. Perfect for sandwiches or tacos.


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