Beef cheeks were purchased from a local Mexican market and frozen into these blocks. Defrosted, patted dry, and then SPG and into the fridge on a rack overnight. In the morning, I got them on the members mark 36 for 3 hours with post oak and mesquite chunks at 250. Pulled the meat off the smoker and then threw it in a crockpot on low until dinner (8 hours or so).
With the meat off, I threw veggies on for the salsa. The green salsa was 9 tomatillos (halved), 3 serranos (whole), a medium onion (quartered) and a handful of garlic with some oil in a little foil ball. Smoked at 225 for an hour and then cranked the temp up to 400 to put some color on them. Probably an additional 45 minutes or so. Threw all of the above into a food processor along with a good bit of cilantro, juice from 1 lime, salt, and garlic powder.
Shortly before dinner I used a colander to help separate the meat from all of the rendered fat and used my ground meat smasher/chopper to help shred before throwing it into some tacos. Fat was filtered and will be saved for tallow. Came out absolutely fantastic!
by Guson1