Beef Belly Smoked Brisket Style with Burnt Ends
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.
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
Instructions
- 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.
Notes
This smoked belly came out like a wonderful cross between bacon and brisket.
You can make the burnt ends even more decadent by adding butter and honey to the foil pan.