Beef Belly Burnt Ends featuring @Mad Scientist BBQ

Watch as Jeremy Yoder and I cook up a 5 pound beef belly. We cut it up into strips about 1 1/2" wide smoked them at 275F or 135C for 3 hours on the Fat Stack offset smoker. After that we pulled them out cut them into cubes and sauced half of them and left the other half as is, occasionally spraying them with apple cider vinegar and water mix. Let them cook for about another hour or until they get get good color on the cut ends, after which you'll want to cover them and cook about 1 more hour or until they start to get tender.

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Brine:
1 gallon (3.8 liters) water
300g kosher salt (2 cups of Diamond Crystal brand Kosher Salt OR 1 cup 3 1/2 tablespoons of Morton's Kosher Salt)
1/2 cup (90g) brown sugar
2 tablespoons of ground cumin
4 tablespoons pickling spices (as follows)
-Whole black peppercorns
-Mustard seed
-Coriander seed
-Allspice berries
-Red chili flakes
-Bay leaves
-Red pepper flakes
-Whole Red pepper corns

Also try this same recipe but don't cut it up into strips at first. Leave the beef belly whole and smoke it until you have a decent bark on the out side after which cube it up or leave it to slice into beef bacon!

Music By
Alex Grohl Electronic Rock (King Around Here)

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