Smoked Beef Cheeks with Coffee Rub

Step 1

Pat the beef cheeks completely dry with paper towels, pressing gently all over to remove surface moisture so the rub will stick better.

Step 2

Pour salt, black pepper, ground coffee, brown sugar, smoked paprika, and garlic powder into a small bowl and stir with a fork until evenly mixed, about 30 seconds.

Step 3

Sprinkle the coffee rub over all sides of each beef cheek, pressing gently so it adheres to the meat, using about 1 tablespoon per cheek.

Step 4

Set up your smoker for low-temperature smoking at 225°F, adding your choice of smoking wood chips (hickory, oak, or applewood work well) and wait for steady smoke, about 15 minutes.

Step 5

Arrange the rubbed beef cheeks on the smoker grate, fat-side up, leaving 2 inches of space between each piece so smoke circulates evenly.

Step 6

Smoke the cheeks for 4 hours, maintaining the temperature at 225°F and adding wood chips every 90 minutes, until the meat is completely dark brown and bark-like on the outside.

Step 7

Remove the cheeks from the smoker and place them in a small roasting pan, then pour 1 cup of beef broth around (not over) them.

Step 8

Cover the pan tightly with foil and return it to the 225°F smoker for 1.5 to 2 hours, until a fork easily pierces the thickest part with no resistance and the meat shreds apart.

Step 9

Remove the pan from the smoker and let the cheeks rest, uncovered, for 10 minutes so the juices redistribute throughout the meat.

Step 10

Spoon the pan juices into a small bowl and skim off any floating fat with a spoon, then pour the defatted liquid back over the cheeks.

Step 11

Transfer each beef cheek to a serving plate and drizzle with 2 to 3 tablespoons of the pan sauce poured around the base.