So this may be the BEST sandwich you see on your feed today 🤷🏻♂️
& no coincidence that it’s just in time for the weekend. Smoked beef cheeks are personally one of my favorite things to smoke. They have a ton of flavor and really couldn’t be easier, you just need some ⏰
I’m using beef cheeks from @porter slathering them in some mustard just as a binder, don’t worry the last thing you’ll taste here is mustard. Sprinkle in your seasoning and let it “sweat” for a bit to sink in and adhere. Next I’m gonna smoke em at 250°for about 4 hours and then confit them in some tallow or duck fat at the same temp for another 6 hours or so depending on size. The extra confit is gonna help break down all that collagen and tissue that are found in the cheeks.
Now it’s important when you make any version of BEC that you always steam it in tinfoil as you would get from your deli. This sandwhich… I mean, it’ll take you places 😭