Ingredients:

- 2-3 beef cheeks (untrimmed)
- Grazed and Blazed rub
- Cherry wood (for smoking)
- 1-2 cups stout, porter, or ginger beer
- 2 tablespoons honey
- 2 tablespoons brown sugar

Instructions:

1. **Prepare the Beef Cheeks:**
- Using a sharp knife, trim off all excess fat, silverskin, and membrane from the beef cheeks until they are clean and well-prepped.

2. **Apply Grazed and Blazed Rub:**
- Coat the trimmed beef cheeks evenly with the Grazed and Blazed rub.

3. **Set Up the Grill:**
- Preheat your grill for indirect heat to a temperature between 275°F and 325°F (135°C to 163°C).
- Add cherry wood to the grill for smoking.

4. **Smoke the Beef:**
- Place the beef cheeks on the grill, away from direct heat.

5. **Cooking Process:**
- Cook the beef cheeks for 4-5 hours, flipping them every hour.
- When the internal temperature reaches 170°F (77°C), place the cheeks in a tray with about 1-2 cups of liquid (stout, porter, or ginger beer), honey, and brown sugar.

6. **Finish Cooking:**
- Continue to cook until the internal temperature reaches 200-210°F (93-99°C) for tenderness.
- Use a metal skewer to check tenderness; it should slide in and out easily.
- If they are not softening, cover the tray with foil to speed up the process.

7. **Serve:**
- Once cooked, you can slice the beef cheeks or cook them further until they can be pulled apart.
- Serve in soft tacos with toppings such as coriander and pickled red onion. Enjoy!