This Beef Cut that Made LeRoy and Lewis Famous! Beef Cheeks and Barbacoa on a Backyard Pellet Grill
This Beef Cut that Made LeRoy and Lewis Famous! Beef Cheeks and Barbacoa on a Backyard Pellet Grill is a medium Texas Barbecue recipe that serves 4. 460 calories per serving. Recipe by LeRoy and Lewis BBQ on YouTube.
Prep: 45 min | Cook: 8 hrs | Total: 8 hrs 45 min
Cost: $29.05 total, $7.26 per serving
Ingredients
- 2 pounds Beef Cheeks (trimmed, rounded pieces)
- 2 tablespoons Beef Tallow (rendered, pourable (e.g., RC Ranch brand))
- 2 tablespoons Diamond Crystal Kosher Salt (16‑mesh, for Dalmatian rub)
- 4 tablespoons Black Pepper (freshly cracked, 16‑mesh, for Dalmatian rub)
- 8 pieces Corn Tortillas (small, warmed)
- 4 pieces Flour Tortillas (large, warmed)
- 1 small White Onion (thinly sliced for topping)
- 1/2 cup Fresh Cilantro (chopped, for topping)
- 1/2 cup Salsa (Tomatillo Green) (store‑bought or homemade)
- 1 whole Lime (cut into wedges for squeezing)
Instructions
Trim the Beef Cheeks
Using a sharp boning knife, remove the outer fat, connective tissue, and the pre‑cut slash to isolate the main muscle. Round the edges so each piece is a tidy, uniform shape.
Time: PT20M
Make the Dalmatian Rub
Combine 4 Tbsp cracked black pepper with 2 Tbsp Diamond Crystal kosher salt (2 parts pepper to 1 part salt). Mix thoroughly in a small bowl.
Time: PT5M
Season the Cheeks
Toss the trimmed beef cheeks in the Dalmatian rub, ensuring every surface is fully coated. Set aside for a few minutes while the smoker preheats.
Time: PT5M
Preheat and Smoke
Preheat the smoker to 250‑275°F (121‑135°C). Place the seasoned cheeks and the trimmed “barbcoa” scraps directly on the grill grates. Smoke for 3.5‑4 hours, maintaining temperature.
Time: PT4H
Temperature: 250‑275°F
Wrap in Foil with Tallow
Remove the meat from the smoker. Lay each piece on a sheet of heavy‑duty aluminum foil, drizzle 1 Tbsp melted beef tallow over each, then seal tightly, crimping the edges to prevent leaks.
Time: PT10M
Continue Cooking Wrapped
Return the foil‑wrapped cheeks and barbcoa to the smoker (or a 275°F oven) and cook another 3‑4 hours until the internal temperature of the cheeks reaches ~200°F (93°C) and the barbcoa exceeds 212°F (100°C) and pulls apart easily.
Time: PT4H
Temperature: 275°F
Rest the Meat
Remove the foil packets and let the meat rest on a cutting board for 15‑20 minutes at room temperature. This allows juices to redistribute.
Time: PT20M
Slice the Cheeks
Slice the beef cheeks cross‑grain into finger‑width pieces (about 1‑inch thick).
Time: PT10M
Pull the Barbcoa
Using two forks, pull apart the barbcoa until it is fully shredded. Discard any large pieces of fat or gristle.
Time: PT15M
Warm the Tortillas
Heat a skillet or tortilla warmer over medium heat. Warm corn and flour tortillas for 30‑45 seconds per side until pliable.
Time: PT5M
Assemble the Tacos
Place sliced beef cheek on a flour tortilla or pulled barbcoa on a corn tortilla. Top with sliced onion, chopped cilantro, a spoonful of salsa, and a squeeze of lime.
Time: PT5M
Nutrition Facts
- Calories
- 460
- Protein
- 32 g
- Carbohydrates
- 28 g
- Fat
- 26 g
- Fiber
- 3 g
Dietary info: Contains meat, Gluten, Dairy-free
Allergens: Gluten (flour tortillas), Potential dairy cross‑contamination (if using buttered tallow)
Ingredient Substitutions
- Instead of Beef Cheeks: Beef shank meat, Beef short rib tips
- Instead of Beef Tallow: Lard, Clarified butter
- Instead of Diamond Crystal Kosher Salt: Coarse sea salt
- Instead of Black Pepper: White pepper
- Instead of Corn Tortillas: Corn taco shells
- Instead of Flour Tortillas: Whole‑wheat tortillas
- Instead of White Onion: Red onion
- Instead of Fresh Cilantro: Parsley
- Instead of Salsa (Tomatillo Green): Pico de gallo
- Instead of Lime: Lemon
Equipment Needed
- Sharp Boning Knife
- Cutting Board
- Smoker or Pellet Grill
- Aluminum Foil
- Meat Probe Thermometer
- Tongs
- Baking Sheet or Pan (optional)
- Tortilla Warmer or Skillet (optional)
Critical Steps — Do Not Skip
- Trimming the beef cheeks to isolate the main muscle.
- Applying the 2‑to‑1 pepper‑salt Dalmatian rub evenly.
- Maintaining a steady smoker temperature of 250‑275°F.
- Wrapping tightly in foil with tallow to trap moisture.
- Cooking until internal temps reach ~200°F for cheeks and >212°F for barbcoa.
Chef Tips from the Video
- Use a meat probe that can stay in the foil packet; it lets you monitor temperature without opening the wrap.
- For extra smoky flavor, add a few soaked apple wood chips halfway through the first smoke.
- Let the rested meat sit uncovered for 5 minutes before slicing to develop a slightly crusty exterior.
Troubleshooting
Cheeks are still tough after the second cooking phase.
Increase the wrapped cooking time by 30‑45 minutes and ensure the foil seal is tight to retain moisture.
Barbcoa does not pull apart easily.
Check that internal temperature has exceeded 212°F; if not, continue cooking wrapped for another 30 minutes.
Rub falls off during smoking.
Pat the meat dry before applying the rub and press the seasoning into the surface firmly.
Storage
Refrigerator: Store sliced cheeks and pulled barbcoa in separate airtight containers for up to 4 days.
Freezer: Wrap tightly in freezer‑safe bags; freeze for up to 2 months.
Room temperature: Do not leave at room temperature longer than 2 hours.
Make-Ahead Tips
- Trim and season the cheeks a day ahead; keep refrigerated in a sealed bag.
- Smoke the meat, wrap in foil, and refrigerate; reheat in a 250°F oven before serving.
- Pulled barbcoa can be stored in its own fat for up to a week.
Frequently Asked Questions
What is the cultural significance and history of beef cheeks in Texas barbecue cuisine?
Beef cheeks, known locally as “barbcoa,” have long been a staple of Texas barbecue because they are a cheap, tough cut that transforms into melt‑in‑your‑mouth meat when smoked low and slow. Historically, Texas pitmasters used every part of the animal, and cheeks became a prized offering for their rich flavor and gelatinous texture.
What are the traditional regional variations of beef cheek tacos in Texas barbecue?
In Central Texas, cheeks are often served simply with onion, cilantro, and a squeeze of lime on corn tortillas. In East Texas, cooks may add a sweet‑spicy tomato‑based sauce, while West Texas pitmasters sometimes incorporate jalapeño‑infused tallow for extra heat.
How is beef cheek traditionally served at LeRoy and Lewis BBQ?
LeRoy and Lewis BBQ serves the smoked cheek sliced on a soft flour tortilla, topped with raw onion, cilantro, and their house green salsa. The pulled “barbcoa” is offered on corn tortillas with the same toppings, creating two distinct textures in one menu.
What occasions or celebrations is beef cheek taco commonly associated with in Texas?
Beef cheek tacos are a popular late‑night snack after weekend barbecues, at Texas State Fair booths, and during holiday gatherings where pitmasters want to showcase a “nose‑to‑tail” dish that impresses guests with minimal cost.
What makes the Dalmatian rub unique compared to other Texas barbecue rubs?
The Dalmatian rub is a simple 2‑to‑1 ratio of cracked black pepper to kosher salt, letting the natural beef flavor and smoke shine through. Unlike sugar‑heavy rubs, it doesn’t caramelize, which keeps the cheeks’ gelatinous texture silky rather than crusty.
What are the most common mistakes to avoid when making smoked beef cheeks and barbcoa?
Common errors include under‑trimming the connective tissue, which leaves tough bits; smoking at too high a temperature, which prevents proper collagen breakdown; and sealing the foil too loosely, causing moisture loss. Follow the critical steps for a tender result.
Why does this recipe wrap the cheeks in foil with tallow instead of finishing unwrapped?
Wrapping with tallow traps steam and fat, raising the internal temperature above 200°F while keeping the meat moist. This environment converts collagen to gelatin, giving the cheeks their signature sticky, “unxious” texture that would be lost if left exposed.
Can I make the beef cheeks ahead of time and how should I store them?
Yes. After the first smoke, you can wrap and refrigerate the cheeks for up to 3 days. Reheat in a 250°F oven wrapped in foil until the internal temperature reaches 165°F, then finish the second cooking phase or serve cold in tacos.
What texture and appearance should I look for when the beef cheeks are done?
The cheeks should have a dark, caramelized bark, a glossy surface from the rub, and feel tender when probed—still holding shape but yielding easily to a fork. The internal meat should be slightly pink‑red and juicy, not falling apart completely.
What does the YouTube channel LeRoy and Lewis BBQ specialize in?
The YouTube channel LeRoy and Lewis BBQ specializes in Texas‑style barbecue, focusing on low‑and‑slow smoked meats, nose‑to‑tail cooking, and practical backyard techniques that translate restaurant‑level flavor to home cooks.
How does the YouTube channel LeRoy and Lewis BBQ's approach to Texas barbecue differ from other barbecue channels?
LeRoy and Lewis BBQ emphasizes simplicity—using just a salt‑and‑pepper rub, readily available grocery ingredients, and clear step‑by‑step guidance—whereas many other channels rely on complex rubs, specialty woods, or commercial‑grade equipment.
Last updated: August 31, 2026
