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Smoked Beef Cheek Tacos

Matt Pittman


Smoked Beef Cheek Tacos

Prep Time

20 Minutes

Cook Time

6 Hours

Effort

difficulty
difficulty
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Pellets

Oak

Forget boring tacos and go BOLD. These beef cheek tacos are smoked, then slow braised for an ultra-tender finish. Load up your tortillas and pile on the toppings for the ultimate taco Tuesday feast.

Ingredients

How many people are you serving?

8

    Steps

    • 1

      Trim the fat off the beef cheeks. This ensures a more pleasant bite in the tacos.
    • 2

      Season the trimmed cheeks moderately with Meat Church Holy Cow BBQ Rub. Allow to adhere for at least 15 minutes.
    • 3

      When ready to cook, set Traeger temperature to 275°F and preheat, lid closed for 15 minutes.
      Grill Icon
      Grill275˚
    • 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 Icon
      Grill275˚
      Probe Icon
      Probe160˚
    • 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 Icon
      Grill275˚
    • 6

      Pro Tip: If you want to smoke these overnight, set Traeger to 200°F, cover with foil and check back the next morning.
    • 7

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

    Cooking Notes

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