After discussing with y'all (mick..clarissa..and some of jjs post) ...here we go.
Beef cheeks... im lucky enough to get these free from local mexican market cause I buy alot..and I fixed his a/c for free ;)
As suggested..gonna marinade over night in red wine (Mick. .im not a wine drinker AT ALL...but in your honor.. Yellow Tail ..well..it was on sale.. lol... ) and some garkic, onion, rosemary, thyme..
Thats all for now. Will throw on tomorrow probaby the vertical propane so I can use the water pan with the marinade... maybe the mini if I can find a pan to fit around the house.
I plan to smoke for an hour or so.. some light fruit wood... over the marinade juice pan...with some thin layers of beef fat trinmings on top to help not dry it out...
Then either transfer to the Dutch and slow simmer... or.. just drop into juices and foil in smoker.. we will see.. depends on what smoker I use I guess. Any other advice.suggestions... or commments..
Say away please ;)