5-6 lbs beef cheek meat (or stew meat with some fat)
Kosher Salt coarse
2 to 3 cloves fresh garlic peeled skin
1 tbls Oregano
2 - 3 bay leaves
1 whole med onion
10-12oz of Beef Broth
Bring Smoker temp to 225.
Trim fat from cheek meat (if using stew meat trim some fat not to too much). Put in freezer for 15 mins to help make the hard fat firm. Cheek meat has a lot of marbling so if you do not get all the fat off that will be fine. Try to get as much of the hard fat as possible.
Sprinkle some salt and pepper on the meat (to taste). Not too heavy or light. You do not need to encrust it in salt and pepper, just enough to flavor the meat.
Place the meat on the smoker for 2 hours at 225. Place a small water pan to keep moisture in the smoker. (IF you do not have a smoker just add 2 hours to the crock pot cook time)
In a crock pot, pour the beef broth and sprinkle the Oregano, bay leaves, and garlic cloves in the broth.
After 2 hours is up in the smoker take the meat out and place in the Crock pot. Quarter the onion and remove outer skin, place onion pieces in the crock pot next to the pieces of meat.
Put the Crock Pot on LOW for 10 hours OR cook on HIGH for 6 hours. (I usually do it on high)
After it is done, take just the meat out of the crock pot and let it rest for 15-30 mins.
Drain remaining liquid left over from resting and shred the meat.
Great for tacos.