BBQ Beef Cheeks are one of my favorite meats to smoke (and eat!). They can be ready in less than 2 hours and taste like an unctuous version of the beefiest brisket you've ever had.
Butchering is essential, as beef cheeks have a layer of silver skin that can not be rendered off. If you have a skilled butcher who will take care of this for you, you're home free. If not, take the time to remove all of it - the end result will be worth the effort.
The rest of the cook couldn't be easier. This cut has so much flavor that a simple Texas rub of high quality salt and coarse black pepper works beautifully. It will also stand up to more elaborate rubs. I usually start at high smoke on the Camp Chef (roughly 225 degrees) and go up to 250 after an hour. I usually pull mine at 203 degrees for slicing. If you plan to pull, instead of slice, you will want to take them to 205-210 degrees. Either way, be prepared to experience little pillows of beef heaven!
The cheeks pictured here were cooked over cherry pellets. Oak also works nicely.