Smoked Beef Cheek Tacos

Ingredients

Steps

• 1

  Trim the fat off the beef cheeks. This ensures a more pleasant bite in the tacos.

  Add A Note

  Ingredients

  • 3 Pound beef cheeks, trimmed

• 2

  Season the trimmed cheeks moderately with Meat Church Holy Cow BBQ Rub. Allow to adhere for at least 15 minutes.

  Add A Note

  Ingredients

  • As Needed Meat Church Holy Cow BBQ Rub

• 3

  When ready to cook, set Traeger temperature to 275°F and preheat, lid closed for 15 minutes.

  Grill: 275 ˚F

  Add A Note

• 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.

  Grill: 275 ˚F

  Probe: 160 ˚F

  Add A Note

• 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.

  Grill: 275 ˚F

  Add A Note

  Ingredients

  • 18 Ounce beef stock or broth

  • 1 Head garlic

  • 1 white onion, quartered

• 6

  Pro Tip: If you want to smoke these overnight, set Traeger to 200°F, cover with foil and check back the next morning.

  Add A Note

• 7

  Serve on corn tortillas and top with cilantro and onions. Add Cotija cheese and fresh limes if desired. Enjoy!

  Add A Note

  Ingredients

  • 20 Small corn tortillas

  • 1 Bunch cilantro

  • 1 Small white onion, chopped

  • Cotija cheese, for serving (optional)

  • fresh lime slices, for serving (optional)