Beef Cheek - Barbacoa Style

[LarryR]

BARBACOA PICTURES

So my local market has beef cheek in the meat counter, I've had traditional barbacoa and the cheek meat was amazing. Any ideas on how to cook this stuff on grill or smoker?

EDIT: I found this article on the web but he doesn't address using beef cheek. He does however discuss using a water smoker. I think we're on to something ARTICLE

EDIT II: OK, this ARTICLE looks pretty good too. Any thoughts on different chilies I could use? Many Mexican markets in my area so I can get almost any chilie used in traditional cooking.

 

[K Kruger]

You cook cheeks by lightly smoking at moderate temps for a few hours then foiling to finish.

Are you wondering about chilies to cook with the beef (as in, in the foil) or chilies to make salsa out of for serving?

 

[LarryR]

Well I just purchased 12 lbs of beef cheek meat, 3 lb pieces each.

I'm thinking of doing them in the ceramic at 225 grate for say 4 hours over a little red oak, maybe two small pieces, then finishing in foil for 2 hours. Should I take it to a certain temp? Should place them directly on the grate or do I need to have them in a roasting pan? When foiling should I put any liquid or anything else in the foil? I was planning on just putting them back on the ceramic when foiling, although I suppose I could just put them in the oven. OK, I've read something odd on a couple recipes, it says to remove the foiled meat from the oven, place in a paper bag and put back in the oven. What is the purpose of this?

Regarding chilies, I was thinking to grind and season with. But now that I've done a little more reading it seems most suggest a simple seasoning of just salt to salt, pepper, garlic powder (which I think I'll do).

Any suggestions are greatly appreciated, can't wait to do this tomorrow, I love this stuff! I remember the first time I had it I said, "this is the most tender flavorful meat I've ever had, what is it?" The the SO says, beef cheek and it took me a minute to recover. I'll be sure to take pictures.