Two questions. First, was this as good of a deal as I thought it was? Seems like a pretty good price, especially right now.
Second, any special suggestions on cooking them? I was figuring on smoking them at 225 with SP&G on my WSM with oak, just like I'd do with beef short ribs. Or would I be better off just braising them?
I've had pork cheeks that blew my socks off, but I don't know anything about beef cheeks, so I'll take any input I can get.