Smoked beef cheek sliders confited in wagyu tallow with jalapeno slaw

Remove any silver skin from the beef cheeks.

Season simply with seasoned salt and pepper, or salt and pepper, so the beef flavor comes through.

Put the beef cheeks on the offset smoker to build a dark bark; check color after about an hour and again at 90 minutes; a few more hours to a brisket-like bark.

Run the smoker with the stack wide open, the firebox door more open and the diffuser plate removed to maximize airflow at elevation.

At about the five-hour mark, put the beef cheeks in a pan, cover them in wagyu tallow and return to the smoker.

Run the pit at 300, maybe 310.

Cook to a final internal temperature of about 205 to 206 and until a probe goes through like butter, a little over an hour in the tallow.

For the slaw, chop cabbage, carrot and jalapenos and mix with lime juice, cider vinegar, mayo, Dijon mustard, limes and salt; let it draw water from the vegetables.

Pull the beef cheeks off the pit and let them cool a little.

Slice the beef cheeks rather than chopping, cutting out the central connective tissue with a sharp knife while keeping the bark.

Build each slider with two or three slices of beef cheek and slaw on bread; sauce optional, or a little sugar in the slaw for sweetness.