Beef Belly Burnt Ends

[LoydB]

I had a couple of large chunks of beef belly in the freezer, and was craving burnt ends. Around 8.5 hours total time. Very happy with how they came out.

 

[smokerjim]

I'd be happy how they turned too. probably ecstatic if I could of tasted one. They look excellent

 

[Brokenhandle]

It looks delicious! Mighty fine job on them!

Ryan

 

[bauchjw]

They look perfect! I’d eat a pound or two!

 

[masssmoke]

very nice!

 

[pc farmer]

That looks amazing. Nice job

 

[DRKsmoking]

Nothing wrong with a big plate of that right there

David

 

[BB-que]

I had a couple of large chunks of beef belly in the freezer, and was craving burnt ends. Around 8.5 hours total time. Very happy with how they came out.

View attachment 635465

Looks great, getting ready to do the same - could you tell me your process on this batch?

 

[LoydB]

Thanks BB-que ! Here goes...

1. Put the belly slab on a cutting board, skin side/fat cap down
2. Cut a crosshatch pattern, like a chessboard, about halfway deep into the slab. This determines the size of your 'chunks'.
3. Rub well with your favorite rub on both the skin side and the crosshatch - get it into the cuts.
4. If you have a vacuum sealer, seal it and throw in fridge overnight. If not, ziploc bag. If you remember, flip it once or twice.
5. Smoke at 225 degrees F (I used apple). When the internal temp hits 170F (took me around 5 hours), pull it.
6. Increase smoker temp to 250F
7. Let rest for 30 mins then finish cutting through to separate the pieces.
8. Place in foil pan, seal tightly with foil, cook for another two hours without adding any smoke.
9. Pull the foil, mix in BBQ sauce of your choice, sprinkle with brown sugar if you want it really sweet.
10. Add smoke back and go one more hour, stirring at the midpoint. If they're not caramelized enough for you, smoke longer.

My total cooktime was 8.5 hours.

 

[negolien]

nice buddy thanks for sharing

 

[912smoker]

Late to the party but those look great !

Keith

 

[tbern]

i agree, they look awesome, nice job!

 

[jcam222]

Looks awesome! Beef naval is pretty rare cut for most folks to have around. Do you butcher your own meat?

 

[LoydB]

jcam222 No, but we have a fantastic butcher half an hour away (http://www.saltandtime.com/).

And everyone else who said something nice in this thread, thanks! Don't want to reply individually because so many...

 

[clifish]

Looks awesome! Beef naval is pretty rare cut for most folks to have around. Do you butcher your own meat?

I was going to ask also, I have never seen nor heard of it either.

 

[LoydB]

This same procedure works for pork belly and brisket as well, the timing may vary.