1. Prepare your smoker to 275F and add a chunk of cherry wood
2. Trim the cheeks of any fat, sinew and silver skin
3. Cover the cheeks in your the spice rub
4. Place on the smoker, close the lid and walk away for 2 hours
5. Do a temperature check at 2 hours, you want to be getting to about 165 internal temperature. If you’re not there yet, leave them on a little longer.
6. Once at temperature, place the cheeks in an aluminium tray, and pour over the stout or beef stock. (Try Young’s Double Chocolate Stout)
7. Add the butter and sprinkle brown sugar over the meat, cover the tray with foil and braise
8. Every 30 mins, turn the meat over in the braise
9. Once the cheeks probe like butter, you’re done (at around 205F).
10. Rest in the pan, and pull or slice the cheeks

The meat should be fall-apart tender, so you can either slice them or shred it. Perfect served with potatoes, or with a bacon & Brussels sprout hash, or try it in a pie with this alternative method