Behold this smoked beef belly bonanza …
= Recipe =
1. Get 10-12 Nomad charcoal bricks fully ignited.
2. Offset your charcoal on the right side of your cookbox and add a few chunks of your desired smoking wood (we used mesquite here).
3. Adjust all your vents to the open position. 4. Season your beef belly with an all-purpose rub (we used Smokey Joe’s here).
5. Smoke the beef belly at 275º – 300ºF. At the 2-hour mark, rotate the beef belly for an even smoke. 6. Check back at the 4-hour mark and wrap in foil (or butcher paper) if the internal temperature is between 165º – 175ºF. 7. Two hours later, check your beef belly and pull once it reaches 204ºF degrees internal.8. Rest for 30 minutes to an hour. Slice and enjoy!
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