Beef Cheeks Barbacoa on the Pit: Smoke, Braise, Shred

Overview

Collagen-rich beef cheeks take on clean smoke before a covered braise turns them silky and shreddable. This is pit‑barbacoa built for tacos, bowls, and late‑night snacking.

Ingredients

3–4 lb (1.4–1.8 kg) beef cheeks, trimmed
Kosher salt, 22 g (about 1 Tbsp Morton’s or 1.5 Tbsp Diamond Crystal) for dry brine
Coarse black pepper, 2 Tbsp (14 g)
Granulated garlic, 1 Tbsp (9 g)
Ancho chile powder, 2 tsp (6 g)
Ground cumin, 2 tsp (4 g)
Mexican oregano, 1 tsp (1 g), crushed
Low‑sodium beef stock, 1 cup (240 ml)
Orange juice, 1/2 cup (120 ml) or 1 medium orange, juiced
Apple cider vinegar, 2 Tbsp (30 ml)
Chipotle in adobo, 1–2 peppers plus 1 Tbsp (15 ml) sauce, chopped (optional, for heat/smoke)
Garlic, 4 cloves, smashed
White onion, 1 small, sliced
Bay leaves, 2
Neutral oil or tallow, 1 Tbsp (15 ml), for the pan (optional)

Equipment

Smoker (offset, kettle with indirect setup, or pellet smoker)
Instant‑read thermometer and leave‑in probe
Foil pan or enameled Dutch oven with lid/foil
Cutting board and boning knife for trimming
Nitrile and heat‑resistant gloves
Tongs and forks for shredding
Fat separator or spoon for skimming

Wood

Post oak (Texas‑style). Mesquite for bolder smoke; fruit woods for milder.

Time & Temp

Time & Temp
Smoke temp: 275 °F (135 °C)
Target internal: 205 °F (96 °C)
Approx duration: 5.5 hours

Why Beef Cheeks for Barbacoa

Beef cheeks (cachete) are packed with collagen and connective tissue that melt into gelatin when cooked low and slow, giving you strands that are juicy, silky, and deeply beefy. Smoking first adds a Texas accent, and the covered braise finishes the conversion from tough to spoon‑tender without drying the small muscles out.

Sourcing and Trimming

Ask your butcher for untrimmed beef cheeks; plan on 3–4 lb (1.4–1.8 kg) raw to feed 6–8 after trimming and cooking loss. Trim away surface fat, silver skin, and any thick, shiny membrane—cheeks have more than most cuts. Square up pieces to fist‑size for even cooking. Expect 25–35% trim loss and another ~30% cook loss; yield lands around 1.5–2 lb (680–900 g) finished meat.

Seasoning Strategy

A simple SPG‑forward rub with chili and cumin supports the barbacoa profile without overpowering the beef. Salt 1–24 hours ahead if you can (dry brine) to season the interior; then apply the rub right before the pit. Avoid heavy sugar or sticky sauces—they burn at barbacoa temps and muddy the braise.

Fire and Wood

Run a steady, clean fire at 275°F (135°C). Post oak is the classic Texas choice here—assertive enough to show up after the braise but not harsh. Mesquite works if you keep the smoke thin and the exposure short; fruit woods (apple/pear) are milder and forgiving. Whether you’re on an offset, kettle, or pellet unit, prioritize thin blue smoke and stable airflow.

The Cook: Smoke, Braise, Shred

Set the smoker to 275°F (135°C). Place seasoned cheeks on the grate with space around each piece. Smoke 2–3 hours until color sets and internal registers around 165–175°F (74–80°C). Transfer to a snug pan with the braising mix (see ingredients), nestle in the aromatics, and cover tightly with foil or a lid. Return to the pit and braise 2–3 hours until probe tender at 203–210°F (95–99°C). Doneness is about feel: a skewer should slide in with little resistance and each piece should jiggle and shred with a light tug. Rest covered in the hot juices 20–30 minutes off heat. Shred by hand or with forks, discarding any remaining connective bits. Skim or separate fat, reduce the liquid if desired, and fold the meat back into just enough juice to gloss.

Finishing and Serving

Taste and adjust salt and acidity with a splash of the braising liquid or a squeeze of lime. For tacos, keep it simple: warm corn tortillas, white onion, cilantro, and a bright salsa. For bowls, spoon some jus over rice or beans. The meat holds beautifully in its juices at 150–165°F (66–74°C) for service; stir occasionally to keep the top moist.

Food Safety and Holding

Keep raw beef below 40°F (4°C) and avoid cross‑contamination—use separate boards and sanitize knives. Do not leave cooked meat in the 40–140°F (4–60°C) zone for more than 2 hours (1 hour if ambient is above 90°F/32°C). Hot‑hold above 140°F (60°C). Cool leftovers within 2 hours: spread shallow, chill uncovered until steaming subsides, then cover. Reheat to 165°F (74°C) before serving. Refrigerate up to 4 days; freeze up to 3 months.

Troubleshooting

Tough or dry? You likely under‑braised; return, covered, until probe slides like butter. Mushy? That’s overcooked—shorten the braise next time and pull when just shreddable. Too smoky or bitter? Run a cleaner fire, reduce mesquite, and avoid smoldering wood. Greasy? Separate fat from the jus and add back only what you need. Bland? Salt is critical, but so is brightness—finish with a touch of vinegar or lime.

Yield and Scaling

Plan on 1/3–1/2 lb (150–225 g) finished meat per taco‑heavy eater. Scale the rub linearly; keep the braise aromatic but not soupy—the cheeks should sit about one‑third submerged so they braise, not boil. On larger batches, use multiple shallow pans to maintain even heat and reduce time to tenderness.

Notes

Assumption: Texas pit influence—smoke first, then covered braise—to mimic traditional barbacoa tenderness with clean oak smoke.
Use thin blue smoke; dirty, white smoke will make the braise bitter once covered.
Cover the pan tightly to retain moisture; cheeks should be about one‑third submerged, not swimming.
Probe for tenderness, not just a number; many cheeks finish between 203–210°F (95–99°C).
If salting ahead 12–24 hours, reduce rub salt to avoid oversalting once the braise reduces.
Hot‑hold shredded meat in its juices at 150–165°F (66–74°C) up to 2–3 hours; stir and keep covered.
Leftover jus is liquid gold—defat and use to reheat, or reduce into a taco sauce.