4 Beef Cheeks
Favourite Beef Rub – we made our own simple one by combining 1tsp each of salt, pepper, garlic powder, onion powder and sweet paprika.
1 bottle of Ginger Beer
2 tbsp Brown Sugar
1 tsp Mustard or Hot Sauce
1 pack of Tortillas
1 clove Garlic
1 Red Onion
½ tsp Cumin Seeds
½ tsp Salt
½ tsp Black Pepper
Juice of ½ Lime
Pinch of White Sugar
Trim all of the surface fat and silverskin from the beef cheeks.
Season the beef cheeks with your favorite rub. To help the rub adhere, rub some of the mustard or hot sauce on the outside of the meat.
Set Smoker to 110-125C and turn smoke function on. We are using Cherry Flavour Bisquettes which we love with beef cheeks, but you can use whichever flavour you like.
Once up to temperature, place the cheeks in the smoker. Smoke until you have a nice colour and the internal temperature is reading approximately 75-80C. This will take approximately 3-4 hours.
Place the cheeks in a tray with the ginger beer. You are looking to cover approximately 1 cm of the cheeks with the tops still out of the liquid. Sprinkle the sugar over the top of the cheeks and into the ginger beer. Wrap the tray with a layer of foil and put back in to cook until the beef cheeks are reading 95C or are very tender to touch, this will be approximately 1.5-2 hours.
Rest the cheeks for approximately 30 minutes before pulling to serve.
For the salsa, finely chop the tomato, red onion and garlic. Coarsely chop the coriander. Combine everything together.