Smoked Beef Cheek Crack Burger

Smoked Beef Cheek Crack Burger
Prep Time: 15 mins Cook Time: 6 mins Servings: 6
Chef: @cookingwithmaddog

Looking for the ultimate low and slow barbecue recipe? These smoked beef cheeks are tender, juicy, and packed with flavour. Perfect for stacking high in a burger with creamy slaw and our signature sauce. Using cherry wood smoke gives the meat a subtle sweetness that balances beautifully with the richness of the beef.

This recipe was created in collaboration with @cookingwithmaddog, who’s known for bringing bold flavours and BBQ passion straight to the plate.

From The Butcher Shoppe
Cape Grim Beef Cheeks
Cape Grim Beef Cheeks
$21.00 ea
$21.00

Ingredients

  • 2–3 beef cheeks
  • Crack seasoning (or your favourite BBQ rub)
  • Cherry wood pellets (or preferred smoking wood)
  • Beef stock
  • ½ cup mayonnaise
  • 2 tbsp Special K-style sauce (or your favourite tangy BBQ sauce)
  • 1 tsp apple cider vinegar
  • 2 cups coleslaw mix
  • Fresh cucumber slices
  • Crunchy fried noodles
  • Burger buns
From The Butcher Shoppe
Cape Grim Beef Cheeks
Cape Grim Beef Cheeks
$21.00 ea
$21.00

Method

  1. Step 1: Season the Beef Cheeks
  2. Pat the beef cheeks dry and coat them generously with crack seasoning (or your favourite beef rub). This creates a flavour-packed crust that will carry through the entire cook.
  3. Step 2: Smoke Low and Slow
  4. Place the seasoned beef cheeks in your smoker with cherry wood pellets. Smoke low and slow until the meat begins to soften and develops a rich bark. The cherry wood adds a subtle sweetness that balances the richness of the beef.
  5. Step 3: Wrap and Braise
  6. Once the beef cheeks have absorbed enough smoke and colour, wrap them tightly with a splash of beef stock. Continue cooking until the internal temperature reaches around 210°F (99°C). At this point, the cheeks will be fork-tender and ready to pull apart.
  7. Step 4: Rest Before Serving
  8. Remove the beef cheeks from the smoker and allow them to rest for at least 20 minutes. Resting locks in the juices and makes shredding or slicing easier.
  9. Step 5: Prepare the Sauce and Slaw
  10. In a bowl, combine mayonnaise, Special K-style sauce, and apple cider vinegar. Stir part of the sauce through your coleslaw for extra creaminess, and keep the rest aside for layering.
  11. Step 6: Build Your Burger
  12. Load your burger buns with smoked beef cheeks, top with the creamy coleslaw, and drizzle with extra sauce. Serve immediately for the perfect BBQ beef cheeks burger.

Notes

Prefer a softer bite? Simply shred the smoked beef cheeks before building your burger instead of serving whole. Stack it high, press it down, and enjoy every smoky, saucy mouthful.

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