Smoke Beef Cheeks a day ahead or day of, find complete instructions HERE (link to Smoked Beef Cheeks)
Preheat the smoker to 250 degrees F
Juice limes and chop onion
In a large bowl, combine lime juice, chipotle peppers, onion and pickled jalapenos
Stir in beef broth
In a large foil pan, add the smoked beef cheeks and pour liquid over
Place the pan on the smoker and cook for 2 hours or until liquid is heated through completely and beef cheeks have an internal temperature of 210°F and shreddable.
Shred Beef Cheeks and mix back into the Barbacoa sauce
Serve immediately with tortillas and toppings of your choice