I like this BETTER THAN BRISKET

[@reid09]

🤣😂🤣😂🤣 6.33 Those are the toughest beef cheeks I've ever seen! Sitting in a pool of watery gravy..

[@savinera5778]

That's called barbacoa around here, shredded and usually put into a flour tortilla with diced onion and cilantro or sometimes in a "Torta" which is like a sandwich, very tasty . Cool take on an interesting cut. Thanks for the vid!

[@patrickbrown1392]

The bite at 6:33 of the video was a tough one. I think you need a few more degrees of temperature for my liking.

[@scottmcwave9479]

Buttery beef cheeks floating in gravy! “I like big bark and I can not lie”

[@hootertexas9711]

I have been smoking chucks and I love how they come out. I’ll try cheeks next. I haven’t done any briskets for quite a while. Smoking chucks have been so satisfying.

[@SaorAlba1970]

we use ox cheeks in Scotland for the pie meat in Scotch pies

[@Jhardage62]

Did this for my Dad last year on a smoker I bought him. He had never had them. They start out as something you could throw through a car windshield and wind up butter!

[@paullinton1012]

That first bite that he took looked like they were pretty tough still

[@banksta3]

People usually undercook them. Even when they are "done", there's another hour or so plus an hour of cooling to really break that collagen down. Then they're unbelievable.

[@sleepn_on_me2473]

@@banksta3 they really are I legit indirect over mesquite charcoal for about 2 hrs Really well done Waited like ten mins only But holy shit ive never tasted anything so “fatty” with beefy taste I equate it to “cabeza” Usually you can find this meat being served up at taco stands or mexican joints, but either way since “cheeks” are part of the “cabeza” it makes sense why i order it every time Lengua (tongue) may be compared, but not really. Its just really tender when boiled but has no where near the amount of beef flavor cabeza or cheeks have

[@sleepn_on_me2473]

@@banksta3 and theyre a b$&!h to trim After everything theres like very little actual meat to eat But its good

[@RiazUddin-sk3uw]

“Cheeks are best” - I see what you did there! Well played, mate, well played.

[@ikwilda]

It was a cheeky move for sure

[@RiazUddin-sk3uw]

@@ikwilda Roel never chickens out!

[@FreshfrogmarketingUk]

Best BBQ Videographer on YT. Good job Morrison.

[@PITMASTERX]

@Morrisonhulshof and video editor @JimvanRaan

[@FreshfrogmarketingUk]

@@PITMASTERX Good job to him too. Epic videography. Well done guys.

[@2012listo]

Thank you! I been screamin' about beef cheeks for 10 years. We get them at Sam's club. Wonderful for a close-to-authentic-as-you-can-get-without-the-skull barbacoa. Whew!

[@timothyryner]

Beef Cheeks was my nickname in high school.

[@chrisolevich7538]

Enjoying your videos since they popped up. Some great cooking👍🏻Entertaining, some good tips and funny as well. Thankyou from Chicago!!

[@HannibalAfricanus]

Beef Island. A luxurious cut, resting upon a cloud of mashed potatoes, floating in a sea of gravy.

[@r.d.sandman6474]

Eat that daily & you’ll be on a low dose aspirin for your ticker-so give me every second batch. Between your post & looking at this video I’m hungry already!

[@timhammonds2382]

Incredibly beautifully done....form the introduction to unique Cut’s to your set & setting with killer music ....DAMN IT SON‼️....

[@allanwilson8642]

Greetings from the UK 🇬🇧! Just subscribed. Love your videos. I have my own bbq shack in the garden with a 22 Razzo bullet smoker & a 4 burner Charbroil gas bbq so I am lucky enough to have the best of both worlds. I am currently addicted to sirloin steaks over charcoal on a Friday night and then slow and low pork ribs with mesquite on Saturdays! I have a friend in Arizona who sent me about 30kg of Mesquite as I was fed up being ripped off paying over the odds for a small bag of chips for £15, ife you could even find it.. My bbq shack is my little church, my sanctuary, to sit in there away from everyone and mess about with my smoker and let the magic happen with the meat! Really love the idea of beef cheeks, it has inspired me to give it a go. I like your gravy recipe too. Thanks for such entertaining and informative videos my man!👍

[@davidtrutwin3790]

6:34 What is wrong? It looks tough.

[@JS-us5qn]

That’s what I thought toooooo

[@yodiggievilla3825]

I thought the same thing

[@preyingmathis2517]

Definitely wasn't falling apart. More like a steak consistency....

[@anthonyjones8143]

Did you notice how they never showed them actually taking a bite except when it got stuck in he's mouth.

[@wonton_cutz542]

@@anthonyjones8143 yeah I notice they dont show him biting the meat. Its usually the other guy. This is not tender, looks good, but definitely not tender.

[@unkle037]

We’ve been smoking beef cheeks here in Texas for ages. One of my favorites. We do it a bit different tho

[@3urkej4mes]

How does Texas do cheeks?

[@lwilke6084]

James, slow smoke for a few hours until around 165-170 internal, then place in foil pan with a little bit of beef broth and cover with foil, continue cooking until internal is around 205. Then just smush them with your hands… SUPER TENDER

[@WhiteyBrown]

These are " barbacoa tacos "at your local taco stand. 🌮😋

[@GabrielCastro-os6fg]

Tacos de cabeza

[@bryanreeme8584]

I'm able to get those locally, but only on Saturday breakfast time👍

[@medic7989]

Most texmex joints do not prepare barbacoa from cheek meat these days. They use other cuts such as roasts. There is a noticeable difference in the texture of cheek meat vs other cuts and the flavor from the cow head meat cannot be imitated.

[@brayansantos2518]

Yes but they sell you smoked tacos lol

[@12birdlimit]

Barbacoa.........South Texas staple on Sunday mornings.......braise, steam or even cook in a crock pot or insta pot.....shred it put it on a corn tortilla add pico de gallo enjoy........

[@JB-mz7pw]

Pitmaster is so right about beef cheeks! Tender juicy great cut of beef.

[@harrytuttle1446]

That smoke ring is freaking awesome. Holy cow!

[@ronniegillaspy]

Looks tough?

[@mrsandman914]

Here in Texas we make barbacoa outta these. Actually we use the whole head. The head is wrapped in foil then traditionally wrapped in burlap sacks then cooked overnight in a dug out Dutch oven in the ground. I won’t go into great detail on how we do it cuz there isn’t enough space to post it. Y’all Texans know what I’m talking about.

[@ScottAnders62]

My mouth waters every time I watch this channel!

[@EnriqueHernandez-cw3vf]

Smoking beef cheeks are really popular and traditional in Mexico, the name of the dish is barbacoa, the word barbecue came from the word barbacoa.

[@trustball]

I used beef cheeks for my stew in december, it was amazing! Got 2kg left in the freezer, definently gonna smoke them!

[@karl06111976]

I've always wanted to try beef cheek, had plenty of pig's cheek but never beef, those looked delicious

[@Sha3shaboan]

When you opened the foil and the butter was glistening on the cheeks, I was like OH MY GOD!!! Great way to cook cheeks!!!

[@rupertpupkin915]

HOW SWAY....NASTY

[@xaviers.8917]

You need too cook this way longer. This should be barbacoa.

[@Androsmack]

I was thinking that. Cheeks can get right up to 210 Fahrenheit before they’re actually done.

[@zeprulz1]

Reminds me of American aversion to pork neck steaks. (American here). Amazing cut that gets relegated to the sausage room in the U.S. but makes the most amazing bbq in places where it's appreciated.

[@kissthesky40]

thicken that gravy! never heard of beef cheeks so Thanks!

[@arnaudsprenger7505]

Hey guys I'm on the verge of buying a Burnhard Flint. Just one last thing to do (and the hardest): convince my wife. I'm nearly there, just need a last push. Can you make a video showing other stuff you can cook on this pelletsmoker than just meat? Pizza, veggies, etc. Dankjewel alvast.

[@PeterSmith-or3pq]

Sure looked done , no need for the temp stick. . Thanks

[@msilvab]

You guys are so funny! I love your videos

[@Jimmet1219]

The beer he's talking about is "Grolsch Herfstbok" in case anyone's wondering.

[@jlozano2014]

Thanks man

[@christopherbaas1774]

I love your videos, you’re a dynamic and entertaining host! And I love your new smoker shed, you’re just missing one thing: an Ole Hickory smoker!

[@luisao823]

This is one on the best part of the beef, believe me. Try it on quesabirria tacos

[@michaelmullins4372]

Love you guy’s, awesome video. You need to be on network tv!

[@iscathful4798]

just another masterpiece of many

[@liketoparty85]

Never done cheeks like that always boat them and pull them, kinda looked like the collagen wasn’t fully broken down?

[@jacklawson1367]

No idea what you mean by that. What does that entail? I usually give them a dry rub and then put them in my Bradley Smoker for 2 hours at 160f and then wrap them individually with some sauce and continue baking them in my oven, same temperature, for until they’re pull apart. Do it the same way with pigs cheeks.

[@liketoparty85]

@@jacklawson1367 yep same thing put them all in a big foil tray I add some stock and butter and back on bbq at same temp till they fall apart

[@robertbusek30]

That looks amazing! I have a couple questions: 1. Where can one buy beef cheeks? 2. I have an electric smoker. What temperature would you suggest smoking them at? 3. What temperature should they be cooked at when you pull them and wrap them? Thanks in advance!

[@frankthetank1369]

I just got some yesterday I'm on a vacation visit family in Tampa. Beef cheeks is hard to get.

[@pecopecof8074]

6:32 So tender! Right?

[@wavycrockett4261]

🤣🤣🤣🤣 so tender they cut away from his camera shot

[@mllm1]

Looks good, but I would like more details about temps and times. Teach me, master.

[@chrisb6865]

Did you happen to click on the recipe??

[@homerfantastic]

smoke to internal temperature, not time.

[@bigguix]

I ordered some Kecap MAnis because of you !!

[@yogeedough56]

That looks absolutely tender and delicious. 😋

[@ernestosalgado732]

What temperature internal is it done at?

[@PITMASTERX]

96 celsius

[@TigerMarine62]

Just like a brisket at 203* F

[@saleenX02]

Take this to the next level. 1) Smoke them for 3 hours at 250-275. 2) Remove cheeks from smoker, fill a pan with onions and dark beer to 1/2 the height of the meat, put the meat in, cover pan, and return to smoker for 2 hours. 3) Remove meat from liquid, wrap in foil, and return to smoker for 30 min to 1 hour. 4) Remove meat, shred, and serve on fresh tortillas with fresh cilantro, onion, and green salsa for the best barbacoa tacos you're ever going to have.

[@genghischuan4886]

dry brine those uncovered overnight in fridge and they will be better, even the smoke penetrates deeper from my experience. I like you man first video I have even seen from you Im subbing thanks

[@wulfgadebusch9586]

Already loved your pork cheeks video. I know this was a long time ago, but it is still one of my favorites. Have to try this 👍

[@PITMASTERX]

Awesome

[@victorcaceres9603]

Hi, what is the brand of knife you used to slice the cheeks. It is not a Wusthof.

[@riccardocardone5980]

This is amazing! At which internal temperature you decided to pull it out of the bbq?

[@justinsmits9475]

Dry, lower heat will do the trick

[@JuanGutierrez-vm3iz]

Love it we cook that on any great Mexican Barbacoa God bless you and your family and friends

[@phanCAbe]

A wild Sir Mix-A-Lot appears...

[@stevestewart6287]

The only brisket I like at all is the burnt ends, my favorite meat is boneless rib eye steak and baby back pork ribs, cooked with a weber grill using charcoal and the hot side cold side method.

[@pdxwildchildroberts5586]

USA here...my butcher laughed🤣 when I asked for beef cheeks...guess it's not a easy find here..bummer😥

[@michaelperry1785]

Got any Mexican meat markets where you're at?? If so ask for Barbacoa. I'm in SE Texas its easy to find here. Any taco truck you pull up too has it, even heb and Kroger down here sometimes have it

[@pdxwildchildroberts5586]

@@michaelperry1785 Thank you Michael👍😊I'm in PDX..we're pretty foody diverse..and I do think we have a meat market not far from me..but sooo much has shuttered bcuz of Covid😥 Take care...n stay well ..Nan

[@jeancarufo4744]

@@pdxwildchildroberts5586 I'm in PDX too and you can buy them bagged at all the Cash & Carry/Smart Foodservice stores.

[@pdxwildchildroberts5586]

@@jeancarufo4744 ohhhh, thx so much Jean...I shop there toooo..who'd a thunk, lol❓Happy Holidays, neighbor 👍💙👍

[@jeancarufo4744]

@@pdxwildchildroberts5586 Try Winco too. I find their 'bagged' meats fantastic and more than competitively priced. Talk to any one of their butchers and they will take care of you. As an example, they have a bagged 'ungraded' whole Beef Tenderloin for $5.98# ($4.98 on sale!) that with a coco rub is amazing (smoker @225, pull meat at 120).

[@mwinner18]

I love beef cheeks made them plenty of times never had them smoked.... but would still prefer braised as it breaks more of the fat down and internal fat which makes it so soft and creamy but kudos for doing it differently but yeah shouldn't have to try and struggle to tear it 🙌🙌

[@rupertpupkin915]

TRY HARD

[@robertorosselini]

Very good Entertaining ! 👍👍👍 I love beef chicks, but please try a book for food presentation, it makes a big difference ! Greedings from Austria !

[@tonygonzalez2224]

How can anyone mess up making cheeks? They should come out tender as roast. Make great tacos!🤠

[@saleenX02]

I've done it. If you don't smoke them long enough, they're like rubber.

[@zeropride1133]

i think "pitmasterx" is the real name here.

[@ortiztino]

Mexican call that barbacoa, we eat it on the weekends in tortillas with big red soda here in San Anto, Texas

[@MoonshineDrone]

X said “a little bit of butter” and proceeded to use about a stick of butter 😂

[@albertcaballerojr7257]

Beef cheeks are best in a crock pot. 6 to 8 hours on high. 1 onion and a bit of seasoning

[@bugbiteflytying]

What do you shoot for on internal temperature? Same as brisket?

[@lucaskrammer]

Hey there! Again: What brand is that pan at 2:20? Thanks!

[@mikebeaumont4600]

Where do you find your beef cheeks? I don’t think I’ve ever seen them anywhere.

[@akruffneck47]

Looks so delicious. Shouldn't have watched this video when I'm fasting and so hungry...🤪🤪🤪🤪

[@rexseven6907]

What is the boning knife you used?

[@stevereisman6872]

And where do we get beef cheeks? Do they tend to cost more or less than brisket?

[@wisdomoutdoors9872]

Awesome! I’m definitely going to smoke me some cheeks. It all looks so good, except I can’t deal with that big line of connective tissue running through the middle of the slices. IMO, they should be cooked longer until that CT melts into flavor oblivion. At any rate, you’ve turned me on to beef cheeks and I thank you for it!!!

[@ottf24]

Down in SO. Texas we call that barbacoa

[@superduper6532]

BOOOOM! Freakin Hypnotized.

[@geraldgerdes5675]

You have so many grills if you have only money for one which one you would like to use

[@AD-bn4kh]

What temperature do you pull them at? Awesome!

[@watermaven]

Why did you chill them instead of eating them hot?

[@rainbow64446]

EXCELLENT MANNE

[@snowserfireansmoke]

OUTSTANDING BROTHER 🔪🇺🇸🔥💨

[@bang4dabuck]

Where can you buy cheap cheeks ? Never seen them in the supermarkets

[@thijswest]

Mooie video weer! Maar Roel, waar heb je dat mooie pannetje gehaald?

[@AG-of3ix]

I cook mine on a hot stone for 5 min in tiny pieces and they taste heavenly!!! Korean style

[@PoloHeysquierdo]

The best barbacoa you’ll ever eat is made with beef cheeks.

[@mr.angryman3599]

Idk man the tongue fucking slaps sometimes

[@budfromblaxland.8105]

Looks awesome

[@gwynmorris7199]

For one second there - I thought you had an amazing Barrel Kamado in the background. But alas, it is a cool wine barrel.

[@1mikegene]

Where do you buy the beef cheeks from?

[@parkerwilkin]

Beef cheeks are next on my try list! What temp did you smoke them to?

[@ernestosalgado732]

What temperature should I smoked them?

[@PITMASTERX]

Between 120 and 140

[@tianjohan4633]

Nice. But I wonder how this would be if you started cooking the beef cheeks sous vide? Cheeks are tough and could really benefit from tendering in the water bath, before going into the smoker.

[@MegaTechno2000]

10 hours@ 180°F very tender.

[@NikoBellaKhouf]

I heard meat best accepts smoke up until 140F, so you might want to smoke it a bit first then cook it sous vide, then finish it in the smoker for a nice crust. I haven't tried this yet, but I'm thinking that's how it would work based on the information I have.

[@462opd2]

That looks amazing. I can’t wait to try it. What type of wood did you use to smoke with????

[@zachbrockman131]

It’s called Barbacoa! Mexican-Americans have been doing this in S Texas for years. Come there if you want it done right!

[@vicrjr1072]

This is barbacoa or cabeza(head of the cow) meat in Mexican cuisine. Slow cooked in the oven wrapped in foil and make tacos out of the meat. But this also looks AMAZING! Beef cheeks are delicious! Going to give this a try! Thanks for sharing!

[@el_pescadore]

Ever since Texas municipalities outlawed old school “Barbacoa” (the cow head “Cabeza” wrapped in wet burlap and buried in pit of hot coals), we’re forced to substitute just the “Cacheta De Res” for Barbacoa Tacos!9

[@ChuysSabordeTejas]

I've been eating cachete all my life. best barbacoa tacos. I'm texan by the way

[@alibimac4214]

Great Tube - where did you get the sauce mopper from?

[@RoyoSker]

Cheeks are the best. Hopefully it doesn’t get too popular though and they up jacking up the prices.

[@dlighted8861]

Is no marinating necessary?

[@cblade007]

I don't know where he's from but here in Texas beef cheeks is like buying sirloin steak and not cheaper than brisket. We use it to make Barbacoa.

[@JAYTUA]

Awesome video! Looks really good! How long was this cook and at what internal temperature?

[@ohdogwow2]

Of course since the interwebs have figured out the value of cheeks...it means the local supermarket chain will triple their price like they have with Skirt and Flank. They don't even sell Flap anymore.

[@ralph4370]

Another popular recipe that uses beef cheeks are street head tacos.

[@murraymcm1]

I noticed you put a thermometer in the meat. Were you looking for a specific temperature? Maybe you could tell us what that temperature is?

[@murraymcm1]

@Ivan 199800 I saw the link to the recipe after. It is 205 f.