I've never done beef cheeks before and did a bit of Googling and searching in here which mainly seemed to suggest braising as the main part of the cook.
I thought I'd just try them like a small brisket and do them in the Asmoke at 110c. I haven't used the Asmoke for a long low and slow cook before so that was also going to be a test for this pellet cooker.
I coated the cheeks in Big Red oil based rub and used the higher tray in the Asmoke with foil undereneath to help shield them from direct heat off the cover plate.
After 4 hours one was probing well but the other wasn't. They were at different internal temperatures too, which i thought was a bit odd.
So I got a foil tray, adding some cheap red wine and put a cover over the top before putting it back in to the Asmoke and increasing the pit temp to 150c
After another hour, one felt really soft and the other still more resistant to the probe but it was time to eat so out they came and were sliced.
They tasted great and the one which probed nicely was really good and tasted just like a brisket. The other was tasty and a bit tougher but still very ebible.
Served with mashed spuds, some veggies and gravy.
Would I do these again ? Absolutely !
The Asmoke sat almost locked on the set temperature the whole time and when turned the dial up, it went to the new temperature very quickly. I'm very impressed with it and still had a reasonable amount of pellets left in the hopper. I'd say doing a 7-8 hour overnight cook would be fine.