This Beef Cut that Made LeRoy and Lewis Famous! Beef Cheeks and Barbacoa on a Backyard Pellet Grill

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

1. 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

2. 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

3. 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

4. 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

5. 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

6. 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

7. 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

8. Slice the Cheeks

   Slice the beef cheeks cross‑grain into finger‑width pieces (about 1‑inch thick).

   Time: PT10M

9. 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

10. 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

11. 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