The night before you want to cook give the Beef Cheeks a liberal sprinkling of the Charcoal BBQ Spice Rub and place them in the fridge.
About an hour before you want to start the cook, remove the Beef Cheeks from the fridge and allow them to come up to room temperature.
Set up your smoker to sit at around 225°F. Don't worry if it fluctuates a little as you are cooking as long as the temperature remains in that area. Add the Beef Cheeks and then add your wood chunks to inject that smokiness.
I aim to take the meat to 160°F and then will take off to braise. This usually takes 2½ to 3 hours.
About an hour before the Beef Cheeks are due to come off prepare the braising liquid. Add all the ingredients to a saucepan, bring to a simmer and then turn down the heat.
When you are ready to take the Beef Cheeks off, pour the braising liquid into a baking or foil tray and then place the Beef Cheeks into the liquid and spoon it over the Beef Cheeks.
Cover the baking tray tightly with foil and then place back onto the smoker at 225°F.
If you are cooking to temperature a lot of recipes will tell you to aim for 203°F. In my experience, I would go higher. My best Beef Cheeks have been in the 210°F range but to test I take a spoon and press the Beef Cheeks to see how tender they are. If they start to come apart you know they are ready.
Take the Beef Cheeks off, wrap them in foil and then put them in a coolbox for 1 hour to rest. Keep the braising liquid and put it on the hob and keep warm.
Unwrap your Beef Cheeks and pull them apart with 2 forks. Spoon some of the braising liquid over the pulled beef.
Warm-up your tortillas and then spoon some of the pulled Beef Cheek into each one and add your topping. I added Pico de Gallo and a Mexican Lime and Jalapeno Mayo.