Smoked and confit beef cheeks

Trim excess exterior fat from the beef cheeks.

Mix black pepper and kosher salt two to one, spread evenly and generously over the cheeks and press for coverage.

Refrigerate uncovered for at least two nights.

Spread the cheeks in a smoker set to 225F, ideally mesquite, and do not open for four hours.

Move the cheeks to a hotel pan and pour over enough melted tallow to almost cover them.

Add a pound of butter, cover tightly with foil and cook four more hours in a 225F oven or back on the smoker.

Rest covered and wrapped in blankets in a cooler for two hours; at least two and up to six or eight.

Slice and serve.