Beef
Beef Belly Pastrami Burnt Ends
Porter Road beef belly brined for two weeks, crusted in my pastrami rub, smoked at 250°F until tender and finished in a wrapped pan with butter and honey.
- Prep
- 20 minutes, plus about 2 weeks brining
- Cook
- 6–7 hours
- Total
- About 2 weeks
- Yield
- 8–10 servings
- Method
- Wet cure, smoked
- Wood
- Your choice
Ingredients
Brine (Meat Church's pastrami brine)
Rub (my pastrami rub)
Instructions
- Make the brine, simmer to dissolve the sugar and cool it completely.
- Submerge the beef belly and refrigerate for about 2 weeks, flipping it every few days so it cures evenly.
- Rinse well and pat dry. Coat with mustard and a heavy layer of pastrami rub.
- Smoke at 250°F until the bark is set.
- Cut into cubes and put them in a pan with butter and honey. Toss to coat and wrap the pan tightly.
- Return to the smoker until the cubes are tender.
- Rest for 10 minutes and serve.
Pitmaster Notes
- Brining time depends on surface area. Smaller or thinner pieces cure faster.
- Don't skip the butter and honey. They balance out the heavy pepper crust.
- Always follow the dosage on your curing salt package.
Times and temps are my starting points. Every cooker and every cut runs a little different, so cook to temperature and feel, not the clock.
From dkcraftbbq.com/recipe/beef-belly-pastrami-burnt-ends