"Living in Texas means access to great barbacoa tacos every Saturday for my family. My wife introduced me to smoked beef cheeks years ago in a "hole in the wall" mexican restaurant in our hometown. I got to know the owners well and they shared their secrets with me.
I want to incorporate smoke into all of my dishes, so I decided I would smoked the beef cheeks before the traditional braise. Fortunately it doesn't take long for these cheeks in the smoker. Also, the braising element gives you a lot of flexibility. While the braise should only take 4-5 hours, you can "hold" this meat in the hot liquid for hours until you are ready to eat."