Begin by carefully trimming excess fat from the beef cheeks while preserving the rich marbling.
Separate the cheeks into individual pieces, ensuring uniformity for consistent cooking.
Cut beef cheeks into manageable pieces, leaving it up to your preference how much trimming you desire.
Separate into four piles: Main Cheek, Smaller Cheek, Thin and Small Pieces (for separate braising), and Fat and Connective Tissue (for rendering).
Generously season each beef cheek with salt, evenly coating all sides.
Apply coarse black pepper.
Preheat your smoker or grill with Post Oak wood chunks or chips to achieve a steady smoking temperature.
Place the seasoned beef cheeks on the smoker grates, ensuring ample space between each piece for even smoke circulation.
Maintain a low and slow smoking temperature, around 225℉ to 250℉, for a prolonged period to allow the smoke to impart rich flavor.
Periodically check the temperature of the smoker to ensure it stays within the desired range.
Flip the beef cheeks occasionally to guarantee an even infusion of smokiness.
Continue smoking until the internal temperature of the beef cheeks reaches 200℉ to 205℉. This slow-cooking process ensures tenderness and the breakdown of collagen into flavorful gelatin.
Once the beef cheeks have reached the target temperature, carefully remove them from the smoker.
Let the smoked beef cheeks rest for at least 20 minutes, allowing the juices to redistribute and the flavors to settle.
Slice the smoked beef cheeks against the grain, revealing the tender and succulent meat within.
Arrange the slices on a serving platter, showcasing the irresistible bark developed during the smoking process.
Serve the Central Texas-Style Smoked Beef Cheeks with traditional barbecue sides like pickles, onions, and white bread.