Smoked Beef Barbacoa

Jess Pryles

2–3 lb of beef cheeks
3–4 tablespoons Hardcore Carnivore Black seasoning OR 1 tablespoon of Kosher salt
4 cups beef broth
6 cloves garlic
To serve: tortillas, salsa, fresh lime and salt to taste.

BEEF CHEEKS ARE AVAILABLE FROM MANY MEXICAN GROCERY STORES, AND SOME ONLINE MERCHANTS.

Beef Seasoning

You will probably have to trim the beef cheeks. Cut away and discard any sinew, silver skin or excess fat.
Preheat your smoker or pellet grill to 275f.
Season the cheeks well with Hardcore Carnivore Black seasoning, then place directly into the smoker and cook for 2.5 hours. We recommend using post oak, but you can also use any beef-friendly wood like mesquite or hickory.
Smash the garlic cloves to split them open slightly, it helps them release their aroma. Place the cloves with the beef broth in a foil pan.
Place the beef cheeks in the pan with the braising liquid, and return to the smoker to cook for a further 4-5 hours. To speed the cook, you can cover the pan with foil, but this will reduce the smokiness.
Cheeks are ready when they are probe tender and pull apart easily – if they are still a little springy, just let them cook longer.
Shred the cheeks and then spoon some of the braising liquid over the meat for extra moisture.
Sprinkle with a little more Black seasoning then toss to distribute throughout the meat.
Serve with tortillas and fresh lime.