I'm feeling a little cheeky

I have made guanciale (Roman Pork Cheek Bacon) before, but I have never tried smoking pork cheeks. They are VERY fatty. I would think that braising would be the best approach.

David

You can see what the BBQ Pitmasters do with them here.

Diva Q, Memphis BBQ Co., Smokin' Triggers.

http://america.discovery.com/tv-shows/bbq-pitmasters/videos/pork-cheeks.htm

Pork cheeks are not fatty, pork jowls are fatty. People, even butchers, get it confused. The pork cheek is a leaner cut of meat, it does the work of moving the jaws after all. The jowl sits under the cheek, it is a great cut for guanciale.

Pork cheek smokes up beautifully, similar to pork butt, in that you can smoke it to a pulling texture, or a slicing texture. Both work very well. You can also cure it into little tiny ham like cuts, if that is your thing.

Pork cheek, smoked carnitas style


Brains...brains...oh, oops, no, pork cheeks


Another shot, done to slicing texture