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Tender, smoky Texas‑style beef cheeks paired with juicy pulled “barbcoa” (the scrap meat) served in warm corn and flour tortillas with onion, cilantro, salsa and lime. This recipe follows Evan Loy’s method from LeRoy and Lewis BBQ, using a simple 2‑to‑1 pepper‑salt rub, low‑and‑slow smoking, and a tallow‑wrapped finish for ultimate tenderness.
