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.

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.