Must Try!!!!! OMG!!! Smoked Beef Cheeks Confit!

This was the tastiest smoke I’ve ever done….wow!!! Probably the easiest smoke too!!!

5lbs of beef cheeks (Cachetes de res)
Trimmed of excess fat and silver skin

Smoked over post oak and mesquite at 275° until 205 internal (about 3-4 hours)

Submerged in a beef tallow bath (confit) at 150° for 4-8 hours (I went overnight).

Super tender and bold flavor. I recommend shredding and putting it on corn tortillas with some pico de gallo or just on a bun with the tiniest bit of sauce.

DO IT!!!!

Item list-

Temp controller:
https://chefstemp.rfrl.co/ymg7y

Pit:
https://ocbbqpits.com

Fuel:
Post oak lump and mesquite chunks

Rubs:
https://www.meatchurch.com
https://www.mccormick.com/products/la...

Tallow (about 45 oz total or 3 containers):
https://www.walmart.com/ip/Fatworks-B...