Instructions

1. Prepare your smoker at a temperature of 275. We recommend a heaver smoking wood or pellet such as oak, mesquite or hickory.
2. Season the trimmed cheeks moderately with BBQ seasoning. Allow to adhere for at least 15 minutes.
3. Place the cheeks in the smoker for 2 - 2.5 hours. No spritzing or anything is required. We just want a good heavy smoke. The final internal temperature should be at least 160 degrees internal temperature (using your Instant Read thermometer) when you decide to pull the cheeks from the smoker.
4. After the cheeks have achieved a great color place them in the ½ steam pan. Mix the braising liquid (beef stock), garlic & onions and pour over the cheeks in the pan. You are not looking to cover the cheeks with liquid. Just put an inch or so of liquid in the pan. Return the pan to the smoker for 4-5 hours. Flip one time during the cook. Smoke until the cheeks are for tender.
5. Serve on fresh, corn tortillas. Top with coriander & onions. Optional fresh limes. Enjoy!