I smoked some beef cheeks today.

It was my first time. For those who haven't prepared them, I'll share some thoughts. For those who have, feel free to critique this post.

I purchased them at Sam's for 3 bucks and some change per pound.

Now I knew they required some trimming but holy shite, I think I lost about 60% percent of the total weight. Suffice to say, the yield in my opinion is not worth the work or the money. Once trimmed, they were probably more than 7 bucks per pound. Maybe I over trimmed but I don't think so.

Ok, on to the finished product. Per some gooble instructions, I went for 5 hours at 275 and they came out just as they should have. They were cooked perfectly.

Texturally, they're peculiar. Not bad, just unusual. Soft meat and a good crust but not soft like pulled pork. A different sort of soft.

Now what really sets these apart from other slow cooked meats and other cuts of beef is the fat. The internal fat renders to this gooey consistency. Not gelatinous but gooey. It's weird. It has the consistency of a glue of some sort. It's almost gunky.

Now I know I'm making this sound off putting but the texture of the meat, along with these gooey pockets of fat and the crunchy texture works. They were pretty good and I chopped them (not pulled) and made tacos.

All in all, unless I'm missing something in the trimming and prep, they're just not worth the time and money.