Smoked Beef Cheeks on a Brioche Bun Recipe

Smoked Beef Cheeks on a Brioche Bun Recipe

If you like the rich beefy flavor that comes with barbecue brisket, then you’re in for a treat with smoked beef cheeks–all the smokey and succulent flavor with only a third of the cooking time!


Beef cheeks


Black Pepper

Brioche Bun

Barbecue Sauce


Hickory Wood Bisquettes


Season the beef cheeks with a generous amount of salt and black pepper.

Place the beef cheeks in the smoker and smoke it at 250°F or 120°C for 2 hours. Optional: use hickory bisquettes for an additional smoke flavor.

After 2 hours, place the beef cheeks in a foil pan and cover it with a layer of foil.

Place the foil pan back in the smoker for an additional 2 hours at 250°F or 120°C.

Let the beef cheeks rest for 30 minutes before shredding them.

Serve with a toasted brioche bun and top the meat with barbecue sauce.

Recipe by: Miguel’s Cooking With Fire


Hickory Bisquettes for Bradley Smokers

The strong and sweet flavour of Hickory Bisquettes make it one of the more popular woods for smoking, and especially pairs well with poultry, beef, pork, game, water fowl, nuts, and cheese.

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