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Beef cheeks 2 ways

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    Beef cheeks 2 ways

    Tried beef cheeks for the first time today and wanted to test out 2 ways. Method 1 was just salt and pepper, no wrap. Method 2 started same way but 3 hours in went into foil tin with Mexican lager and Mexican spice mix and then covered. Both turned out great but the simple salt and pepper uncovered was the clear winner to me. Smoked around 265F on M1 to 210F.
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    #2
    Cheeky! Looks good!

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      #3
      Love em beef cheeks. Like beef jello.. They can handle a lot of salt n pepper..

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        #4
        Make great barbacoa, but I like to cut with chuck. So 50/50 chuck and cheek. The cheek brings that rich beef flavor and rich texture, and the chuck adds a more traditional slightly drier braisey texture.

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