I posted a thread of my pork belly today but I also smoked a beef belly. Yep you heard right , beef belly (also called navel). Always love trying new things in the smoker. Read something awhile back about someone doing a beef belly. Got a nice fresh cut one yesterday at the local Amish butcher. I had called earlier in the week and he said they were cutting beef on Friday. . Rubbed with SPOG and a light coating of Allan Detrich Dirt rub. He’s thee pitmaster at a bbq place near me. Smoked at 275F with B&B hickory lump and a combo of hickory and cherry wood. Took it to probe tender which was right about 205F. Rested in the cooler for an hour and a half and sliced. Very rich beefy flavor and crazy tender and juicy. I’ll definitely be doing this again. Reminds me of the juiciest brisket ever. Based on the results I am amazed this isn’t a widely sold cut of beef. I’m planning on doing pastrami with some too. Here are some pics of the beef.