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Smoking beef belly
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5 from 2 votes

Smoked Beef Belly Recipe

Beef belly, also referred to as beef navel or plate, is the fatty cut from the underside of the cow just behind the front legs. It is the same cut as pork belly only bigger. This monster cut is beautifully layered with fat and meat. When you smoke beef belly the fat melts into the meat tenderizing it and keeping it moist. It is so flavorful.
Prep Time30 mins
Cook Time6 hrs
Course: Main Course
Cuisine: American
Keyword: Beef Belly, Smoked Beef
Servings: 1
Calories: 200kcal


  • Sharp paring knife
  • Paper towels
  • Small mixing bowl
  • Whisk
  • Pan, dish, or plate for the beef to rest
  • Wood chips or pellets (oak or apple are nice)
  • Digital meat thermometer
  • Aluminum foil
  • Clean cutting board
  • Sharp carving knife


  • 4 lbs beef belly slab
  • 2 tbsp yellow mustard
  • 3 tbsp freshly ground black pepper
  • 1 tbsp packed brown sugar
  • 1 tbsp onion powder
  • 2 tsp Kosher salt
  • 2 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp chili powder
  • 1/2 tsp cayenne powder
  • BBQ sauce of your choice
  • Kaiser rolls


  • Trim the beef belly. Remove all but 1/4 inch of the fat cap. Flip the belly over and slice off the silver skin with a sharp paring knife.
  • In a small mixing bowl, whisk together the pepper, sugar, onion powder, salt, garlic powder, paprika, chili powder, and cayenne.
  • Coat the beef all over with a thin layer of the mustard
  • Pat the spice mixture into the meat with your hands. Make sure the entire belly is coated.
  • Set the beef aside to come to room temperature, approximately 35 minutes.
  • Set up your smoker with wood chips or pellets. If not using a pellet grill smoker, fill the water bowl halfway with water or a combination of water and apple juice. Preheat the smoker to 250°F, following the manufacturer’s instructions.
  • Place the beef on a rack inside your preheated smoker.
  • Cook for 4 hours or until the internal temperature reaches 180°F when checked with a digital meat thermometer.
  • Remove the beef from the smoker and wrap it in 2 layers of aluminum foil. 
  • Place it back in the smoker and cook for another 1 to 2 hours until the internal temperature reaches 195°F.
  • Remove the wrapped belly from the smoker to a cutting board and allow it to rest for 20 to 30 minutes.
  • Unwrap the beef and place it back on the board. 
  • Using a sharp carving knife, slice the meat thinly against the grain and serve on Kaiser rolls with BBQ sauce.


Serving: 85g | Calories: 200kcal