Wagyu Beef Cheeks Tacos

Heat the smoker up to 275. I used a lump charcoal and post oak combo. Let the cheeks come to room temp and cover with the spices while the smoker is coming up to temp. I used a Spiceology Chile Margarita and Killer Hogs Hot BBQ Rub blend.

Smoke uncovered for about 2 hours to set a light bark.

Place them in a foil pan with the beef broth, onion, jalapeno, lime juice and hot sauce. Cover and cook until they hit 210 or shreds easily.

Shred the cheeks and place back into the foil pan with the juices. Use tongs to load onto a warm tortilla and cover with your favorite toppings.