BBQ smoked pork cheeks - A video walkthrough
Pork cheeks are one of my favourite things to BBQ low-and-slow, I think. Writing this, I’m concerned that maybe I say that about everything, the problem with BBQ is that there are so many flipping tasty cooks, that when you sit down to think about and write about them, you remember how much you enjoy them. Anyway, I’m sticking to my guns, pork cheeks one of my favourites and certainly my favourite pork cuts on the BBQ.
If you aren’t sure of this claim, let me try and convince you:
- Like pork-shoulder, they fall apart + pull beautifully and taste great
- They are smaller than pork shoulder (wayyyy smaller) so they cook far quicker than a full shoulder, but the amount of pulled pork yielded can be the same
- Because they are smaller you get a better ratio of bark surface to tender pulled pork, so more of that sweet-savoury-smokey goodness per bite, with the lovely soft and lubricated meat
- They’re more unusual! It usually impresses guests as something a bit different that lots of people haven’t tried before
As with all recipes/cooks for low-and-slow BBQ stuff on here you can apply the principles and technique however you cook - whether its a ceramic kamado BBQ like Kamado Joe or Big Green Egg, a bullet smoker like Weber Smokey Mountain, a pellet smoker such as Traeger or even cooking inside in your oven - temperature + time is what matters for these cooks (and smoke helps, of course!) so stick to the principles and you’ll be fine.
If you want to read the details about smoking pork cheeks, check out the full details here: My ultimate guide to BBQ pork cheeks
1. How to prep pork cheeks for smoking
2. Mid cook - Wrapping the ribs (texas crutch)
3. Glazing the pork cheeks and the final unwrapped cook
4. The reveal - Pork cheeks finished
- 5-10 servings (plenty for freezing)
- 10 minutes
- 5 hours
Ingredients
- 1 kilo pork cheeks - this will be 12 - 14 individual pork cheeks
- BBQ spice rub - either homemade or bought. I often use Angus & Oink rubs for pork such as Irn BBQ, Pigasus or Sweet Butts & Bones.
- A smoker, or BBQ capable of indirect cooking
- BBQ sauce for finishing glaze
Directions
- Generously season the pork cheeks with the rub
- Set up the BBQ for indirect cooking, at about 100 degrees centigrade (225F), add a handful of wood chips or one chunk of wood. A milder wood like oak would be good for this cook
- Put the pork cheeks on and smoke for about two hours
- After two hours remove from the grill wrap in foil and add a little bit of liquid - water, apple juice etc will be fine - about a tablespoon) make sure the foil is tightly wrapped so no moisture can escape, return them to the grill
- After another two hours remove from the grill, unwrap and paint them with a glaze off BBQ sauce, return to the grill for another 30 - 60 mins. When they are done, you should be able to squeeze one between you thumb and finger and it should easily fall apart.
- Either pull/shred with forks and serve like pulled pork, or serve whole with coleslaw, grilled vegetables, bread rolls
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