Smoke Beef Cheeks a day ahead or the day of. Find complete instructions HERE
Keep the beef cheeks whole, don’t shred or slice them.
PREHEAT SMOKER:
Preheat the smoker to a temperature of 250 degrees Fahrenheit.
MAKE BARBACOA:
Squeeze the juice from the limes and finely chop the onion.
Combine the lime juice, chipotle peppers, onion, and pickled jalapenos in a large bowl.
Stir in the beef broth.
Take a large foil pan and place the smoked beef cheeks in it. Pour the liquid mixture over the beef cheeks.
SMOKE BARBACOA:
Place the pan on the smoker and cook for approximately 2 hours until it thoroughly heats the liquid and the beef cheeks reach an internal temperature of 210 degrees Fahrenheit, making them easily shreddable.
TO FINISH:
Shred the beef cheeks and mix them back into the Barbacoa sauce.
Serve immediately with tortillas and your choice of toppings.