Smoked Beef Cheeks #shorts

Ingredients:
- 6 beef cheeks, trimmed of any silver skin
- 1L beef tallow
- salt and pepper to season (50/50 in volume). Feel free to use any rub you have.

Method:
1. Preheat your smoker to 135°C/275°F.
2. Pat dry the cheeks and use some melted tallow on the outside as a binder, then season well with salt and pepper or any rub of your choice.
3. Place the cheeks onto the preheated smoker and cook until you have an internal temperature of 76°C/170°F. This should take around 4 hours, but go by temperature, not time.
4. Once they are at 76°C/170°F, place them on a tray (note: the tray I used was a little too big) with the tallow and continue to cook for another 2-3 hours or until they reach a temperature of 96°C/205°F and you can easily push a probe into the meat.
5. Rest for at least an hour and enjoy!