Smoked and Braised Beef Cheeks

Name: Smoked and Guinness Braised Beef Cheeks: A Deep Dive into Flavor
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 8
Ingredients: 3.5 to 4 pounds beef cheeks; 2 ½ tablespoons Revolution Barbecue Blak Seasoning; 2 ½ tablespoons Revolution Barbecue Texas Beef BBQ Rub; 3 cups low sodium beef stock; 2 cups (1 glass bottle) Guinness Stout beer; ½ white onion, julienned; 7 cloves garlic, smashed

March 16, 2025

Beef cheeks are one of barbecue’s best-kept secrets—tough at first, but when given time and smoke, they transform into something incredible. This recipe starts with a hickory-infused smoke bath, locking in bold, wood-fired flavor before a slow braise in Guinness and beef stock. Revolution Barbecue’s Blak Seasoning and Texas Beef BBQ Rub build layers of smoky, peppery depth, making every bite rich and unctuous. The result? Tender, melt-in-your-mouth beef with a deep, malty backbone that begs to be savored. This is true low-and-slow barbecue, where patience and fire turn humble cuts into something unforgettable.

Smoked and Guinness Braised Beef Cheeks: A Deep Dive into Flavor

Rated 5.0 stars by 1 users

Author:

Glenn Connaughton

Servings

Prep Time

15 minutes

Cook Time

8 minutes

Calories

395

Image of Smoked and Guinness Braised Beef Cheeks: A Deep Dive into Flavor

Ingredients

3.5 to 4 pounds beef cheeks
2 ½ tablespoons Revolution Barbecue Blak Seasoning
2 ½ tablespoons Revolution Barbecue Texas Beef BBQ Rub
3 cups low sodium beef stock
2 cups (1 glass bottle) Guinness Stout beer
½ white onion, julienned
7 cloves garlic, smashed

Directions

Trim the Beef Cheeks: Beef cheeks need a little prep. Trim away any tough sinew or excess fat—what you want is that deep red muscle, ready to soak up smoke and seasoning.
Season: Coat the beef cheeks generously with Blak Seasoning and Texas Beef BBQ Rub. Give them a solid rubdown, making sure every inch is covered. Let them sit while you fire up the smoker.
Preheat the Smoker: Set your smoker to 275°F (135°C) and use hickory wood for a deep, smoky flavor.
Smoke the Beef Cheeks: Place the seasoned cheeks on the smoker and let them bathe in that wood-fired goodness for about 3 hours, developing a deep, mahogany crust.
Prepare the Braising Liquid: In a large foil pan, combine the beef stock, Guinness Stout, julienned onion, and smashed garlic cloves. This liquid will infuse the cheeks with deep, roasty notes and keep them juicy as they braise.
Transfer the Beef Cheeks: Once the cheeks have that beautiful bark, transfer them to the foil pan with the braising liquid. Cover tightly with foil and return to the smoker.
Braise the beef cheeks: Let them braise for another 4–5 hours, until they reach that perfect, pull-apart tenderness. The goal is a texture that’s rich and unctuous—where the beef practically melts at the touch of a fork.
Shred and Rest: Remove the cheeks from the smoker and let them rest for a few minutes. Then, using two forks, shred them apart, mixing in a bit of the braising liquid to keep everything moist and flavorful.

Recipe Note

This dish is all about patience and bold flavors—deep smoke, rich stout, and the perfect blend of seasoning bringing it all together. The combination of Revolution Barbecue’s Blak Seasoning and Texas Beef BBQ Rub takes these beef cheeks to the next level, delivering smoky, peppery, and umami-packed bites in every forkful. Whether you're serving this for a weekend cookout or a special occasion, it's guaranteed to impress.

Ready to take your barbecue to the next level? Grab a bottle of Blak Seasoning and Texas Beef BBQ Rub from our website or Amazon store and taste the difference when flavor matters!

Nutrition information is automatically calculated, and should only be used as an approximation

Serving Size 1 serving (141 grams)
Calories 395, Fat 24 grams, Polyunsaturated Fat 1 milligrams, Monounsaturated Fat 9.9 milligrams, Carbs 5.7 grams, Protein 36 grams, Potassium 583 milligrams, Sodium 377 milligrams, Iron 3.8 milligrams, Sugar 0.8 grams