Make the rub by combining all ingredients in a large bowl and mixing well.
Trim your beef cheeks of all external fat and silverskin.
Lightly oil cheeks and sprinkle over rub on both sides of cheeks.
Prepare your smoker to 250 - 300 F.
Smoke beef cheeks for around 3 hours, until the deep mahogany color, or 170 F.
Prepare your salsa by combining all ingredients, except oil and lime juice, s&p. Refrigerate until needed.
Boat your beef cheeks in an aluminum tray, and cover with 330 ml ginger beer, and then sprinkle 2 tbsp brown sugar per 3 beef cheeks over cheeks. Cover with aluminum foil, then put back into the smoker.
Smoke for a further 2-3 hours, until they probe like butter. This should be around 203 - 210 F. Rest beef cheeks.
Add a drizzle of olive oil and juice of 1 lime to salsa, and season with salt and pepper to taste.
Pull beef cheeks and serve on tortillas with the salsa and some sliced chilli.
