Ingredients
Scale
- 5 pounds beef navel
- 0.5 cup kosher salt
- 0.25 cup black pepper
- 0.25 cup brown sugar
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 tablespoons paprika
Instructions
- Trim the beef navel to remove excess fat.
- Mix kosher salt, black pepper, brown sugar, garlic powder, onion powder, and paprika in a bowl.
- Rub the spice mix thoroughly over the beef navel.
- Cover and refrigerate for 5-7 days, flipping every day.
- After curing, rinse the beef under cold water and pat dry.
- Smoke the beef navel at 225°F until an internal temperature of 190°F is reached.
- Let it rest for at least 1 hour before slicing.
Notes
- This method focuses on the natural beef flavor without overwhelming spices.
- Brisket or other cuts can be used if navel is not available.
- Ensure good ventilation while smoking to avoid bitterness.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Category: Meat
- Method: Smoking
- Cuisine: American
- Diet: Carnivore
Nutrition
- Serving Size: 1 sandwich
- Calories: 300
- Sugar: 1g
- Sodium: 1100mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 20g
- Cholesterol: 70mg