Here is another delicious beef alternative to brisket. This time it is beef belly. It can be spiced and smoked much like a brisket; although it tends to be smaller and less lean. Less lean actually means there is plenty of fat to render, and if done right, results in a supremely tender and flavorful meat for you meals. It is the same cut of meat often sliced thin for beef bacon, but this time, let us keep it thick, nd heavy, with a crusty bark.
Preparation
Start with a 5 lb or 2.5 kg cut of beef belly from the butcher shop. Before trimming the fat, refrigerate it to a temperature slightly above freezing, to make the fat firm and easy to cut.
Use a sharp knife to trim fat from the top and bottom of the beef belly; the total removed could easily add up to a pound or a half kilogram.
After trimming away the fat, apply binder and spices, as desired. Steak rub is great. Others like to improvise a spicy rub. My favorite, as I often say, is a simple coating of freshly ground salt and pepper.
Smoking the Beef Belly
Fuel and light the smoker, aiming for a temperature of 275° F or 135° C.
Place the beef belly into the smoker, unwrapped, and time for five hours. Check the temperature periodically after four hours, watching for a temperature rise to about 175° F to 180° F (about 80° C).
It may be necessary to allow more time for the temperature to rise up into the target range. Look for the bark to become more crispy, with tender meat texture, and fat rendering out. When that happens, the beef belly is ready to wrap.
Remove the beef belly and wrap it in butcher's paper. Because it is more fatty, there is no need to add butter or beef taloe. Just wrap it and return it to the smoker.
Smoke the meat for another two hours, watching for an internal temperature rise up to about 195° F or 91° C.
Once the internal temperature target is reached, remove the beef belly from the smoker. Transfer it to a heated oven and let it rest.
Resting the Beef Belly
The beef belly shoud rest, wrapped, in the heated oven at 150° F or 65° C, for a time of four hours.
After four hours of resting time, remove the beef belly from the oven, unwrap it, and serve. It will be tender and flavorful. There is often some fat in the center; just cut it away as needed during the meal.
That is it! I hope you enjoy a nice meal of smoked beef belly today. It is smaller and less expensive than brisket, but oh so tender and flavorful. Feel free to try different spice rubs and experiment with the smoking and resting times, as there is room for some flexibility. Good luck and enjoy.
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