I smoked these uncovered for 2 hours followed by a covered braise in a foil pan for an additional 2 hours and final an hour rest. These were going on the Zgrill at 250 degrees.

If you haven’t followed my @lowandslowbbqs Instagram page yet, here is the reel I posted for the Wagyu beef cheeks I smoked over the weekend.

Honest opinions on the cook and the reel please!

I’ve been working on a new rub. What started out as a beef/brisket rub might turn into an all purpose rub. Tested out on a pork shoulder because it is cheap and turned out great. Testing on tri tip today.

I’m eating this myself the next 3-4 days 😂 Anyone else just sometimes cook for themselves?