Smoked Confit Beef Cheeks

I’d never cooked Beef Cheeks before, but after watching this video from LeRoy & Lewis, I had to try it. 

Gather the ingredients.

• 2 Beef Cheeks
• 4 tbsp. Black Pepper
• 2 tbsp. Hickory Smoked Salt
• 1 tbsp. Celery Seed
• 2 tbsp. Molasses
• 1 tbsp. Hickory Liquid Smoke
• ¼ tsp. Pink Curing Salt
• Ninja Woodfire Grill

Let’s go to work.

1. Trim the beef cheeks, as necessary.
2. In a medium bowl, mix the molasses, liquid smoke, and curing salt together.
3. Brush the glaze evenly onto the surface of the meat to act as a binder, and then apply a liberal coating of the rub of your choice. I used a 2:1 pepper/salt rub with a bit of celery seed.
4. Let the beef cheeks dry brine overnight to let the smoked salt penetrate the meat.
5. The next morning, I set my Ninja Woodfire Grill to cook for 5 hours at 235 °F.
6. After the beef cheeks developed a nice bark, I placed them in my Ninja Slow Cooker, covered with smoked beef tallow and cooked low and slow for several more hours.
7. I let the beef cheeks rest overnight in the slow cooker on warm.
8. ‘Nuff said! Pull the beef cheeks, then slice them up and enjoy!