Beef cheeks are pretty annoying pieces of meat. Cows eat almost constantly, so it is the most working muscle on the cow. Without long, low, and slow cooking it will never get tender.

Start by heavily trimming the beef cheeks. Remove skin, thick fat, and silver skin from the exterior. Season with a 9:1 ratio of black pepper and kosher salt before smoking on the @nomadgrill for about 6 hours at 225-250F.

Sprits every couple hours with a 50/50 mix of beef stock and water, while holding a drip pan of beef stock beneath the cheeks. Pro tip: use this later for a killer Au Jus.

Once beef cheeks hit an internal temp of about 165F we are going to confit them. Confit is like a low and slow version of deep frying. Meltdown enough beef tallow to fully submerge the beef cheeks and cook for 15 hours. The cheeks will cook past 210F and then let them rest in the tallow for at least an hour.

Serve however you prefer. I like them with mashed potatoes or with some cheesy grits.

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