Remove the cheeks and place them in an aluminum tray. Add some BBQ sauce and 500ml of your chosen craft beer. Close and seal the tray, then braise the cheeks for an additional 2 hours back in the smoker until the internal temperature reaches 105 degrees. Remove from the smoker and let them rest, as is, for a good 30 minutes.
Using a fork or your hands, pull the beef cheeks in the flavorful juices they were braised in. Now, add a portion to your hard shell tacos, top it off with some salsa, a sprinkle of cheese, and finish it with a squeeze of creamy avocado white sauce. Enjoy!