Amazing BBQ Beef Cheeks Recipe

Directions

• Trim the beef cheeks with a sharp knife. There will be a large section of fatty tissue that is not the meaty part that will be cooked. Remove all the large fatty areas, and trim off any hard bits of fat from the remaining disc of meat. Finally, smooth out any jagged or dangly areas of the meat with your knife.
• Make the seasoning mix by combining 2 parts black pepper, 1 part salt, and 1/2 part garlic. Going with the following measurements will be enough for at least 4 beef cheeks:
  2 cups coarse black pepper
  1 cup Kosher salt
  1/2 cup granulated garlic
  
• Season the cheeks. Coat the meat very heavily, taking care to cover all sides. They need to be seasoned heavily to create a good, solid bark.
• Heat smoker to 250 degrees Fahrenheit. Put the seasoned cheeks into the smoker and cook until the internal temperature of the meat is around 170 degrees Fahrenheit. This will take 3-4 hours. Keep the smoker as close to 250 degrees as possible for the duration of the cook.
• Place tallow in a bread pan, or some other small metal pan that is just big enough to hold the cheeks and tallow. Place the pan of tallow in the smoker so it can melt and liquefy.
• Place the smoked cheeks into the liquid tallow. Cover the pan tightly with aluminum foil. Place the pan back into the smoker, or place it into an oven heated to 250 degrees. Bake the pan of cheeks and tallow at 250 degrees for 4 hours.
• Check the cheeks for tenderness. They should be incredibly soft and squishy. If they are still firm at all, continue cooking in the tallow for awhile longer.
• Carefully remove the cheeks from the tallow and place on a wire rack to drip for 10 minutes.