Palmira Barbecue Feast is a multi-component smoked meat spread from Charleston featuring tender beef cheeks, caramelized pork belly burnt ends, and a signature Don Luis sandwich layered with pulled pork pernil and pimento cheese. This restaurant-style compilation showcases low-and-slow smoking technique paired with creative sides like beef barbacoa bowls and coconut bread pudding.
Store smoked meats in airtight containers for up to 3 days; reheat gently at 275°F until warmed through or shred and recombine with a splash of broth.
smoker · meat thermometer · foil or butcher paper for wrapping
The feast features beef cheeks, pork belly, pulled pork pernil, and beef barbacoa, all smoked low and slow for tenderness.
Yes—cube pork belly, smoke at 225°F for 3–4 hours until rendered, then toss in barbecue sauce and mop for final caramelization.
Pimento cheese is a Southern spread of sharp cheddar, roasted pimentos, and mayonnaise; buy jarred or make fresh by blending roasted red peppers with shredded cheddar and mayo.
Beef cheeks typically require 5–7 hours at 225°F wrapped in foil partway through, until fork-tender.
Yes—smoke meats 1–2 days in advance, refrigerate separately, and rewarm gently in a low oven or smoker before serving.
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