Beef Cheek Sliders

For the beef cheeks

1. Set up your smoker to run at 250°F (120°C).

2. Trim any silver skin and excess exterior fat from the beef cheeks.

3. Season all sides liberally with the seasoned salt and black pepper.

4. Place the seasoned beef cheeks onto the smoker grates.

5. Smoke until a dark, brisket-like bark forms on the outside, about 5 hours.

   Then 300 min of waiting

6. Transfer the beef cheeks into an aluminum foil pan and pack the top generously with beef tallow.

7. Return the pan to the smoker, raise the smoker temperature to 300°F–310°F (150°C–155°C), and confit until the meat is probe tender (about 205°F–206°F / 96°C–97°C internal temperature), about 1 hour.

   Then 60 min of waiting

8. Remove the beef cheeks from the smoker and let them cool slightly on a cutting board.

   Then 10 min of waiting

For the jalapeno slaw

9. Combine the shredded cabbage, shredded carrots, diced red onion, and sliced jalapenos in a large bowl.

10. Add mayonnaise, Dijon mustard, apple cider vinegar, fresh lime juice, and salt to taste, then mix until fully combined.

    Keep the dressing light so the vegetables draw out their own liquids without becoming soggy.

To assemble

11. Slice the beef cheeks thinly, trimming out the center seam of connective tissue if preferred.

12. Halve the slider buns and lay 2–3 slices of beef cheek onto the bottom bun.

13. Top with a generous spoonful of the jalapeno slaw and close with the top bun.

14. If cooking at high elevation, run your smoker with the firebox and stack wider open than normal to maintain airflow in lower oxygen levels.

15. Confit-ing in tallow prevents moisture loss from lower air pressure and lower boiling points at elevation.