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.