Barbacoa

Got around 5 lbs of beef cheeks from a local butcher shop. Seasoned them with my brisket rub and set them on a wire rack in the fridge overnight. Day of cook, they were smoked at 250F for around 3 hours until the bark was set. Then they spent the next 4 hours braising in beef broth, onions and crushed garlic. Final temp check before resting was 210F.