BBQ used to be inexpensive. That was the point of barbecue. To slowly smoke the cheapest cut of meat to perfection.
But with BBQ becoming more popular there are no cheap cuts of meat anymore. I discovered that beef belly, the cheapest cut of beef, was a perfect cut for pulled beef.
- Beef belly
- Olive oil
- Black pepper
- Hamburger rolls
For the coleslaw
- Half a Chinese cabbage
- 6 twigs of spring onion
- 3 tbsp of mayonnaise
- 3 tbsp of apple cider vinegar
- Ground black pepper
- The first part of the recipe is to ask your butcher to get you this piece of beef. Show him the video and he’ll know what to do.
- Start up your smoker to a temperature of 140°C (284F)
- Pour on some olive oil on the meat and sprinkle an even layer of salt and pepper on the meat.
- Put the beef belly in the smoker, place your thermometer and smoke it to a core temperature of 92°C (198F)
- When the meat reaches the desired temperature we do the poke test. Take a skewer or the probe of your thermometer and poke the meat in several places. When the probe gets trough the meat without resistance, you are done. Otherwise, you close the lid and do the poke test again in half an hour.
- When the meat is ready we wrap the meat in aluminum foil and let it rest for at least half an hour.
- In the meantime, we make some coleslaw by cutting the Chinese cabbage and spring onion and putting it in a bowl. Add some mayonnaise, apple cider vinegar, and black pepper and mix it all up.
- Unwrap the beef and pour the fluids that are in the foil over the beef. Now pull the meat in long strings and take out the big pieces of fat and cartilage.
- Make your sandwich by taking some coleslaw and topping it with the pulled beef and your favorite bbq sauce.
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BBQ gear used
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