Smoked Beef Cheek Tacos

  • Recipe Type

    Red Meat

  • Skill Level


  • Grill Time

    3+ hours

  • Method

    Indirect Grilling

  • Servings

    Serves 4-6

Forget boring normal tacos and go big. These beef cheek tacos are smoked, then cooked in a slow cooker overnight for an ultra-tender finish. Bradley, from Chuds BBQ will show you how easy and fool proof is to cook this amazing meat to create the best barbacoa tacos in town.


  1. Take your beef cheek from the bag. Season the beef cheeks with a nice and heavy coat of kosher salt and black pepper.
  2. Fill your Weber with FOGO Premium Charcoal and prepare your weber for a snake method. Refer to the video if you have questions.
  3. Grill the meat indirect from the fire, using the internal temperature of the grill around 275 to 300 degrees F. Approx. 3- 4 hours cooking. We’re just trying to achieve a great color and smoke.
  4. Remove them from heat.
  5. Add the meat in a crock pot. Add some spoonful Wagyu Beef Fat so that nothing burns in the bottom.
  6. Set your crock pot in low (200 degrees F) and leave it cooking overnight.
  7. Separate the fat from the meat – get a colander or a perforated pan inside another pan. Pour it into the colander or pan and break it down with your tongs.
  8. Shred your barbacoa – you can use tongs, forks or a hand mixer.
  9. Make yourself some tacos, use your favorite tortilla, or make homemade tortilla. Add your favorite toppings – chopped raw onion, crema, queso fresco, cilantro leaves and lime juice. Use any other Mexican sauces if you’d like.
  10. Enjoy!!


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