Trim any fat, silver skin, or sinew from your beef cheeks. There is a lot of waste, so save the trimming to add to ground beef or make tallow.
Season generously with the beef seasoning blend. It is easiest to add the seasoning to a large bowl, toss the beef cheeks in the seasoning, and rub it in with my hands.
PREP SMOKER:
Set the smoker to 250°F and preheat.
SMOKE BEEF:
Place the beef cheeks on the grates and cook for 4-5 hours until they reach an internal temperature of 210°F.
TO FINISH:
Remove from the smoker and rest for 15 minutes before you slice or pull the meat.
Notes
Beef cheeks cook at varying rates, so probe each cheek to ensure they reach an internal temperature between 210°F to 215°F before removing them from the smoker.