How to Prepare Beef Cheeks??

In French, it's called Joues de boeuf aux agrumes

2 lbs. beef cheeks , or boneless beef chuck
2 tablespoons Grapeseed or vegetable oil
1 lb. Onions, coarsly chopped
1 lb. Carrots, baby, peeled
1 bottle Red wine
6-8 Strips or orange zest, 3"x1"

Preheat Egg to 350°F
If using chuck, cut across grain into 4 pieces.
Pat beef dry and season with 1 tsp salt and 1/2 tsp pepper. Heat oil in a 4 to 6 qt heavy pot over medium high heat until it shimmers. Brown beef on all sides, 6 to 10 minutes total. Transfer to a plate with tongs.

Add onions, carrots, 3/4 tsp salt, and 1/2 tsp pepper to pot and cook, stirring occasionally, until vegetables are softened, 8 to 10 minutes. Add wine and zest and bring to a boil. Add beef and return to a boil. Cover pot and braise in Egg until meat is very tender, 2 to 4 hours (beef cheeks take longer than chuck). Season with salt and pepper. Serve beef with carrots and sauce.



EDIT: Oops, just saw that you want to smoke them. I think they'd be pretty good if smoked low and slow.