Well- cooked my first beef cheek.Used Jess's Hard Core black "stuff". Smoked with post oak at 275 degrees--It fell apart on the smoker grill.,... little pieces everywhere. I pulled at 155 degrees hoping to "save it". Smaller pieces were reading 160 degrees. Put in foil pan with warmed beef broth, balsamic vinegar, red wine, smashed garlic and rosemary. Brushed melted butter on top and a sprinkle of brown sugar. Covered foil pan and cooked until "butta" probe test was excellent --208.5 degrees. Everyone loved it but me. I did not get a "taste" of post oak or anything in the "braise"...just BLAND meat, Needed salt (says John Wayne) I got a super tender piece of beef cheek with that GOOEY crap running thru it. Sorry--just me bitching and reporting.. As usual --no pictures (so don't fuss at me Jake). NEVER AGAIN, Charlie