Smokey, melt-in-your-mouth pieces of flavorful beef served simplymore
lbs beef cheeks
Remove cheeks from packaging and place in a large bowl. There will be lots of fat--don't remove it. Shake on plenty of soy sauce and cover cheeks with a thick layer of Sriracha. Shake garlic salt over cheeks, and let come to room temperature. Using electric or wood smoker, bring temperature of smoker to 250 degrees. Add your favorite wood smoking chips, and place cheeks into smoker. Maintain temperature between 225 and 250 degrees. After 2 hours, wrap cheeks completely in heavy duty foil, and return to the smoker for another 2 hours. Remove from smoker and let rest for 15 minutes, sealed in the foil. Serve however you wish--on corn tortillas with a variety of garhishes is a favorite.