Using a sharp knife, remove all the fat and silver skin from the beef cheeks. It only takes a few minutes to tidy them up so they look and taste better.
Preheat your smoker to 275 to 325 degrees F (135 to 163 degrees C). Add a water pan below where the beef cheeks will cook. Add the cherry wood chunk.
Once the beef cheeks have been trimmed, apply an even coating of rub.
Smoke the beef cheeks until they reach an internal temperature of 170 degrees F (77 degrees C).
Combine the beer, honey, and brown sugar. Place the beef cheeks in a tray then cover them with liquid by 1/2 inch (1cm).
Continue to cook the beef cheeks until they reach an internal temperature of 200 to 210 degrees F (93 to 99 degrees C), flipping them every hour. Use a skewer at this point to check the tenderness. When it reaches a tenderness you are happy with (normally with a probe entering and leaving with no resistance), remove the beef cheeks and let rest for 15 minutes.
To serve slice or shred the beef cheeks. The liquid in the tray can be used as a jus or thickened as a sauce or gravy.