Prepare Drum smoker for indirect cooking at 275 degrees F (135 degrees C). Add Pecan wood chunks to hot coals for smoke flavor.
Beef Cheeks (6 lb)
Mexican Seasoning (1/4 cup)
Killer Hogs Hot BBQ Rub (2 Tbsp)
Place beef cheeks on pit and smoke for 2 hours.
Remove beef cheeks from out and place in aluminum pan. Add
Garlic (10 cloves)
Beef Stock (3 cups)
Mexican Style Hot Sauce (1/4 cup)
Insert wired probe thermometer into one of beef cheeks; cover pan with aluminum foil; return to pit until internal temperature reaches 210 degrees F (98 degrees C).
Rest the beef cheeks for at least 30 minutes and shred by hand. Drizzle with liquid from pan for moisture as needed.
To build tacos: warm
Small Corn Tortillas (12)
on grill or stove top. Place shredded beef cheek on tortilla and top with
White Onion (1)
Fresh Cilantro (1 bunch)
Cotija Cheese (1/2 cup)
. Dress with a drizzle of braising liquid and serve.