Beef Cheek Tacos Recipe

Step 1

Prepare Drum smoker for indirect cooking at 275 degrees. Add Pecan wood chunks to hot coals for smoke flavor.

Step 2

Season trimmed beef cheeks with Malcom’s Grande Gringo seasoning and Killer Hogs Hot Rub

Step 3

Place Beef Cheeks on pit and smoke for 2 hours.

Step 4

Remove beef cheeks from out and place in aluminum pan. Add onion, garlic, beef broth, and hot sauce.

Step 5

Insert wired probe thermometer into one of beef cheeks; cover pan with aluminum foil; return to pit until internal temperature reaches 210 degrees.

Step 6

Rest the beef cheeks for at least 30 minutes and shred by hand. Drizzle with liquid from pan for moisture as needed.

Step 7

To build tacos: warm corn tortillas on grill or stove top. Place shredded beef cheek on tortilla and top with finely chopped onion, cilantro, and cotija cheese. Dress with a drizzle of braising liquid and serve.