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.
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Trim the fat off the beef cheeks. This ensures a more pleasant bite in the tacos.
Season the trimmed cheeks moderately with Meat Church Holy Cow BBQ Rub. Allow to adhere for at least 15 minutes.
When ready to cook, set Traeger temperature to 275°F and preheat, lid closed for 15 minutes.
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.
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.
Pro Tip: If you want to smoke these overnight, set Traeger to 200°F, cover with foil and check back the next morning.
Serve on corn tortillas and top with cilantro and onions. Add Cotija cheese and fresh limes if desired. Enjoy!
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