Pellet Grill Beef Cheeks

Today I smoked some beef cheeks on the Pellet Grill. It’s like a tiny little brisket, smoky, tender and barky. Highly recommend, giving this a try, super easy, mostly hands free cook!

 Ingredients:

• Beef Cheeks
• SPG
• Beef Tallow

Instructions:

1. Trim off any excess scraps, silver skin, and fat to clean up the meat.
2. Generously season all sides of the beef cheeks with SPG seasoning.
3. Fire up your pellet grill to 200-250°F
4. Place the seasoned beef cheeks on the grill and let them smoke for about 3 hours, or until they reach an internal temperature of 185°F.
5. Transfer the beef cheeks into a hotel pan filled with beef fat, fully submerging them.
6. Cover the pan and return it to the smoker, or transfer to an oven set at around 200°F.
7. Allow the beef cheeks to confit in the beef fat for 5-7 hours, or until they become tender.
8. Carefully remove the beef cheeks from the pan and place them on a wire rack to cool slightly.
9. Slice and enjoy!