Smoked & Braised BBQ Beef Cheeks

1. Start with a package of untrimmed beef cheeks (approx. 7 lbs) and trim any excess fat, silver skin, and sinew until you have about 5 lbs of trimmed meat.
2. Season the beef cheeks generously with a rub, using a combination of black pepper, onion powder, and garlic pepper.
3. Smoke the seasoned beef cheeks low and slow at 225F until a beautiful mahogany bark forms and the internal temperature reaches 170-180F.
4. Place the smoked cheeks in a disposable aluminum pan and add 1 1/2 cups of organic unsalted beef or mushroom stock. Cover the pan with foil and return it to the grill.
5. Increase the grill temperature to 300F and cook until the internal temperature of the cheeks reaches 200F.
6. Remove the cheeks from the aluminum foil. Carefully set aside the beefy pan juices. Slather the cheeks with your favorite BBQ sauce.
7. Place the sauced cheeks directly on the grill to allow the sauce to set until the internal temperature reaches 210-215F. While the sauce is setting, defat the reserved pan juices.
8. Once the cheeks come up to temperature, remove them from the grill and return them to the pan. Add the defatted pan juices back into the pan.
9. Cover the pan and let the beef cheeks rest for a minimum of 1 hour.
10. Shred the tender beef cheeks and enjoy. They are perfect for tacos, empanadas, tamales, and more.