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Smoked Beef Cheeks Pita

Take your BBQ game up a notch
Course BBQ, Dinner, Lunch
Cuisine Australian, BBQ, Worldwide
Keyword Beef Cheeks, Recipe For Beef Cheeks, Smoked Beef Cheeks
Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Calories 3814kcal
Author AnotherFoodBlogger


  • Chef Knives
  • Chopping board
  • BBQ
  • cast iron pan
  • mixing bowl x 2
  • tongs
  • tinfoil
  • Measuring utensils
  • esky/freezer bag
  • meat thermometer


  • 1.5 kg beef cheeks


  • 1 tbsp salt
  • 1 tbsp garlic powder
  • 2 tbsp smoked paprika
  • 1 tsp cayenne
  • 1 tsp oregano
  • 1 tsp brown sugar


  • butter
  • honey
  • brown sugar


  • 240 g 00 flour extra for kneading
  • 300 ml warm water
  • 1 tsp salt
  • 1 tsp sugar
  • 1 tbsp olive oil
  • 7 g packet dried yeast
  • canola oil


  • 1 spring onions
  • 100 g red cabbage
  • 100 g pineapple
  • 100 g carrot
  • 1 handful coriander

Sriracha Mayo

  • 2 tbsp lime juice
  • 4 tbsp sriracha
  • 100 g mayonnaise


Beef Cheeks

  • Set your BBQ to 130c for smoking using whatever your preferred wood chunks to be
  • Mix all the rub ingredients together, oil your beef cheeks and gently pat the rub onto the beef cheeks
  • Once your BBQ is at temperature and smoking add your beef cheeks to the BBQ on indirect heat *see tips*
  • Smoke the beef cheeks for 3-4 hours until internal temperature is about 75c โ€“ spritzing the beef cheeks after 1 hour *see tips*
  • Once the cheeks are at 75c remove form the BBQ, wrap in foil or butchers paper with a sprinkle of brown sugar, drizzle of honey and a knob of butter. Continue to cook for approx. 2 hours or until internal temperature is approx. 93c *see tips*
  • Remove from the BBQ, wrap in a towel and place in an esky/freezer bag to rest for 30 minutes to 1 hour
  • Once ready to serve pull using obligatory black BBQ gloves ๐Ÿ˜‰


  • Place the yeast, sugar and warm water in the bowl of a stand mixer, cover and leave in a warm place for 5 minutes
  • Add the salt, flour and oil and using a dough hook knead until it comes together
  • Turn out onto a floured surface and knead until smooth and elastic
  • Oil the stand mixer bowl and place the dough back in. Cover and allow to rise for 1 hour
  • Punch the dough back (literally punch it)
  • And turn out onto a floured surface, knead until smooth and cut into 8 equal sized pieces
  • Flatten/roll out until they are a couple mm thick (donโ€™t worry about them being a perfect round shape)
  • Drizzle a VERY HOT cast iron pan with 1 tsp oil and fry the pitas in the oil for 1 minute per side


  • Grate the pineapple & carrots
  • Finely slice the red cabbage and spring onions
  • Combine all the vegetables/fruit
  • Mix the mayo ingredients together and toss the slaw in some of the mayo reserving some to drizzle on the pita



  • when cooking the beef cheeks the approx. internal temperature should be 93-95c but test the meat with a skewer/probe. You are looking to be able to push the probe through like butter. They may need a few minutes longer if not soft enough
  • beef cheeks take approx. 5 hours to smoke but sometimes can cook quicker or longer. My advice is to start a little earlier as you can leave them to rest wrapped in foil/tea towel in an esky for up to 2 hours
  • when cooking the pita you want the cast iron pan smoking hot and you need to add a drizzle of oil to each cook
  • feel free to use shop-bought aioli/mayo and shop-bought pitas to make the recipe a little easier but once you try the homemade ones you wonโ€™t want shop bought again ๐Ÿ˜‰
  • you can make the pitas in advance and leave them covered in the fridge until ready to roll out


Calories: 3814kcal | Carbohydrates: 233g | Protein: 246g | Fat: 208g | Saturated Fat: 62g | Polyunsaturated Fat: 54g | Monounsaturated Fat: 76g | Trans Fat: 1g | Cholesterol: 688mg | Sodium: 12297mg | Potassium: 5484mg | Fiber: 17g | Sugar: 32g | Vitamin A: 28503IU | Vitamin C: 172mg | Calcium: 310mg | Iron: 33mg