Bourbon Beef Cheek Stuffing

Directions

1. Trim and season beef cheek liberally with Mis’ Rubin’s White Magic Seasoning.
2. Get your smoker going at 225-250 °F.
3. Place beef cheek directly on the grate for 3-4 hours. You are looking for a good bark formation and an internal temp of 165 - 170 °F.
4. Once achieved, place into your foil pan and add enough beef broth to come halfway up the cheek meat.
5. Add in the white onion & head of garlic.
6. Cover with foil and back on the smoker at 275° for another 3-4 hours, or until probe tender.
7. Shred the beef cheek and reserve the stock from the cook.

Stuffing

1. Heat a skillet and melt the butter.
2. Add chopped onions, celery, rosemary & thyme. Cook down for 5 minutes and add in beef tallow.
3. Place cubed bread into a large bowl. Whisk up eggs and pour over bread along with onion mixture, mixing evenly.
4. Combine bourbon & stock from the beef cheek and pour over bread, mixing thoroughly. Add more beef broth to reach desired consistency.
5. Last, add in the shredded beef cheek.
6. Place stuffing into a cast iron skillet or baking dish and into the cooker rolling at 350 °F for 45 minutes. Pull, let sit for 10 minutes, and ENJOY!