Beef belly burnt ends

[orthodoc]

Started with a whole beef belly (beef navel). All-purpose salt/garlic rub followed by a traditional bbq rub (salt, pepper, paprika, garlic etc).

Smoked at 200 for a few hours on my Yoder pellet to get some good smoke, then turned temp up to 250. Took 7 hours (suprisingly) to get to 190 internal. Let cool for 10 minutes, sliced into cubes and rolled in more rub, and BBQ sauce mixed with honey.

I think the picture speaks for itself! Better than brisket point burnt ends.... I love eating sliced point so I hate sacrificing it!

 

[SmokinEdge]

Some good eats right there. Nicely done

 

[jcam222]

Looks great! I did a sliced navel last year. I’m with you on the point, love that stuff.

 

[smokerjim]

Looks good

 

[pushok2018]

Very nice! So tempting to try some.... Any leftovers?

 

[JLeonard]

Looks darn good.

Jim

 

[SmokinAl]

Never had beef belly, but the burnt ends sure look good!
Al

 

[orthodoc]

I have done beef bacon using a whole beef belly which is interesting. This was great. I've done burnt ends from boneless short ribs but they fall apart too easily. This was perfect. I did eat a slice when I cubed it- taste is very similar to beef short ribs.

 

[Bearcarver]

Looks Mighty Tasty from here, Doc!!
Nice Job!
Like.

Bear