BARBACOA & PICO de GALLO - SMOKED BEEF CHEEKS

BARBACOA & PICO de GALLO - SMOKED BEEF CHEEKS
Super snack with beef cheeks and a great salsa. Harry smoked us some an epic barbecue recipe again!! Cheers for Harry
Expert level: I have smoked ribs before
Total cooking time: 4 hour 45 minutes
Preparation time 45 minutes
Cooking time 4 hours 00 minutes
Ingredients
Beef cheeks -1 kilo
Steak rub - ¼ cup
Tortilla - 8 leaves
Tomato - 1 large
Sweet onion – 1 piece
Cilantro - a bunch
Jalapeño pepper – 1 piece
Lime (not in video) - 1 slice
Shredded cheese – 200 gram
Shopping suggestions:
Cherry smoke wood sticks -
Steak rub -
12” tray -
Heavy duty tinfoil -
Planning & Schedule:
04h45m - Setup your smoker or barbecue for smoking at 225 degrees Fahrenheit or 110 degrees Celsius
04h10m - rub the beef cheeks in a steak rub
04h00m - Smoke the beef cheeks on your smoker for 2 hours
02h00m - Place the beef cheeks in a large roasting tray and add beer and beef stock. Then place it back on the smoker. The cheeks are done when they reach a core temperature of 95 degrees Celsius or 203 degrees Fahrenheit.
00h30m - Chop the onion, tomato and cilantro. Mix the ingredients and add some lime juice to taste. This is your pico de gallo.
00h20m - Steam the tortilla wraps
00h10m - Pull the beef cheeks
00h05m - Assemble the wrap with smoked beef, pico de gallo, shredded cheese.
00h00m - Enjoy
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Music courtesy of Audio network
Royalty free music
Title: Fix it in the yard
Artist: Lincoln