Slabs of beef belly are seasoned with a brisket rub and smoked at 250F with hickory. One slab of belly is used for burnt ends while the other is used for slices.
Provided by: David
Categories: Main Course
Total time: 420 minutes
Prep time: 60 minutes
Cook time: 360 minutes
Ingredients:
| 2 Beef Belly Slabs (About three pounds each) |
| 1/2 cup Morton Seasoned Salt (Brisket rub) |
| 1/2 cup black pepper (Brisket rub) |
| 2 tbsp chili powder (Brisket rub) |
| 1 tbsp turbinado sugar (Brisket rub) |
| 1 tbsp smoked paprika (Brisket rub) |
| 1 tsp Accent (MSG) (Brisket rub) |
| 1 cup Head Country barbecue sauce (Brisket rub) |
Steps:
- Combine the brisket rub ingredients and mix well.
- liberally season the bellies with the brisket rub.
- Allow the meat to rest for one hour at room temperature to let the rub work into the meat.
- Smoke the beef bellies at 250F with hickory for four hours or until they reach an internal temperature of 185F.
- MAKE THE BURNT ENDS: Remove one belly from the smoker. Slice it into 1 inch cubes, place in a foil pan with more dry rub and barbecue sauce. Cover in foil and return to smoker.
- Continue smoking until the internal temperature of the intact belly is 205F and the burnt ends are tender. About another two hours.
Nutrition Facts:
Calories 500 kcal, ServingSize 1 serving
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