Total Time: 8 to 10 hrs Difficulty: Hard Makes: 12 burgers
YOU WILL NEED2 tbsp Olive oil
2kg Beef Cheeks.
80g American Mustard (for rubbing)
100g Ancho Espresso
100g Butter
100ml BBQ Sauce
12 Brioche Burger Buns or Similar
Rocket leaves
TO MAKE
- Trim any excess fat and silvertrim from the beef cheeks. NB. you can ask your butcher to do this for you.
- Rub the beef cheeks liberally with mustard and then dust over with Ancho Expresso rub and allow to sit for a minimum of 2 hours but best over night.
- Set up the BBQ for indirect cooking at 110C/225F, add a few large pieces of wood and smoke the cheeks for 3 - 4 hours. This will let the bark start to form and the meat take on a decent amount of smoke flavour.
- wrapping the cheeks, remove from the grill and tightly wrap in two layers of tin foil or butchers paper, butter and return to keep cooking for a further 3-4 hours
- Anytime from 6 hours cooking time onwards, you may be reaching completion - you are aiming to take the beef cheeks off at an internal temperature of around 96C/205F - it may take longer than 8 hours though, so keep monitoring until they are ready.
- Once they reach temperature, take the cheeks off the grill and probe the meat with a temperature probe, there should be very little resistance to the probe as you push it through the meat.
- Now using gloves of two forks pull the meat apart until shredded nicely.
- toast your brioche buns and butter add pulled beef, rocket BBQ sauce and your favourite accompaniments.