Smoked Beef Cheeks

Ingredients

• 4 lbs Beef Cheeks
• Jerk Paste

Instructions

1. 1

   If using jerk paste apply liberally to the beef cheeks. Refrigerate and marinate overnight. If using alternative seasoning follow the same approach.

2. 2

   Prepare smoker for indirect cooking preheating the grill to cook between 225-250 degrees F.

3. 3

   Remove cheeks from refrigerator. Place cheeks on the grill grates and smoke at 250 for about 2 hours.

4. 4

   Remove from smoker and wrap tightly in butcher paper before adding back to the smoker and cooking another hour. You basically want to smoke until the target internal temperature reaches 200 degrees F. Allow to rest 10 minutes before serving. Cheeks will reach internal temps of about 205 degrees while off heat.