British BBQ Society Forums

Has anyone ever smoked Pork cheeks? If so any tips.

Yes. Use the whole jowl, not just the cheek. Trim the fat and then smoke like a piece of belly pork. The results are a bit fatty but taste great and if you chop up the cold leftovers they make a great addition to any stew.

Cheers
Paul

I do just the cheeks all the time - they end up like a cross between pulled pork and rib meat

I do them in the favourite rub, 225F 2 hours (turned hourly), 2 hrs wrapped (you could sauce here too)