Beef Belly Burnt Ends July 09 2018, 0 Comments

The evolution of the burnt ends just keeps on rolling. If you know me well, you know I love and respect the time honored tradition of an original Kansas City burnt end. However, I am also a big fan of trying something new, especially when it's friggin delicious. 

So first we started with the original or "real" burnt end as many call it from the brisket point. Then folks took pork belly and made what we all know and love as Pork Belly Burnt Ends. So why not take a beef belly from our friends at 44 Farms and make Beef Belly Burnt Ends? BTW, this isn't an easy cut to find. Thankfully we have an account with Ben E. Keith and were able to grab a case. Cause you know, one belly would never be enough for the Meat Church. If nothing else, check with your butcher. 

Ingredients Optional Tools
        Prepare your Smoker
        Prepare your smoker at a temperature of 275 degrees. I recommend a heavy smoke wood or pellet for beef cooks such as oak, mesquite or hickory. 


        Trim the Beef Belly
        Trim any excess fat pieces off the top of the belly. It's naturally a very fat cut of meat so it's normal to leave the bottom as is.

        Season the Beef Belly
        Thoroughly coat the bottom of the belly with Holy Cow. Let it sit for 10 minutes. Flip the belly over and apply a medium layer of Holy Cow. Let it sit for 10 mins and come back across that application with a light coat of Holy Gospel. Allow the rub to adhere for at least 15 minutes.

        Beef Belly 


        Smoke the Beef Belly
        Place the belly in the smoker fat-side down. This cook will take 3 - 4 hours at 275 depending on the size of your belly.

        Using your Thermapen MK4 check the temp right in the middle. Pull the belly when the meat reaches an internal temperature of 195°F. It will be nice and gorgeous like this.....

        44 Farms Beef Belly

        Finish the Burnt Ends
        Allow the belly to cool 15 - 20 minutes so it's easier to handle. While it's cooling mix the BBQ sauce and honey. 

        Slice the belly into 1" x 1" cubes. Place the cubes in the aluminum pan. Season the cubes with more Meat Church Holy Gospel and toss them around to cover all sides. We are trying to get some seasoning on the sides that were cut open and not previously seasoned or exposed to smoke.

        Finally, drizzle the cubes with the BBQ sauce\honey mixture. Toss to cover. Note: You don't want a bunch of extra sauce in the pan. Just enough to coat the cubes. 

        Return the pan (uncovered) to the smoker and cook for another hour. Allow to cool for 15 minutes and enjoy!

        Meat Church Beef Belly