Our chopped beef sandwiches feature smoked beef belly topped with crispy onions straws and slathered in sweet and spicy bbq sauce

We are really excited to share this recipe with you! It’s hands down the best chopped beef sandwich I’ve ever had. Made using dry age beef belly from Porter Road, and tossed in our Sweet and Spicy BBQ sauce recipe, it’s probably our favorite barbecue sandwich recipe of the summer. 

The beef is tender and succulent, which makes it a perfect pairing for the toasted hamburger bun. Marrekus also made some homemade onion straws to go on top which added a nice textural contrast to the beef. 

My favorite part of this smoked beef belly sandwich is the flavor. Mouthwatering smoky barbecue flavor all throughout! Put this recipe at the top of your “must try” list and make it this weekend! 

What is Beef Belly?

Beef belly, also known as beef navel or beef plate, is a fatty cut of beef that comes from the underside of the cow, located near the front, just below the ribs and chest area. It is the same cut that short ribs are from and is often used to make pastrami, corned beef, homemade bacon, and other cured products.

This navel cut is known for its rich marbling, which makes it flavorful and ideal for slow cooking methods like braising or smoking. The fat content helps keep the meat moist and tender during long cooking processes.

What Can You Make with Beef Belly?

Some popular dishes you can make with with beef navel include:

  • Pastrami: This is one of the most famous uses for beef belly. The meat is brined, seasoned with a spice rub, smoked, and then steamed.
  • Homemade Beef Bacon: You can make your own beef bacon.
  • Corned Beef: Similar to pastrami, corned beef involves curing the beef with a brine solution before boiling or steaming.
  • Smoked Beef Belly: Much like pork belly, beef navel can be smoked to enhance its rich flavor and tender texture.
  • Braised: Slow-cooked with aromatic herbs and spices, braised beef navel becomes extremely tender and flavorful.
  • Tacos: The rich, fatty meat can be used as a filling for tacos, often complemented with fresh vegetables and tangy sauces.
  • Burnt Ends: Similar to pork belly burnt ends made from brisket, these are cubed pieces of beef navel that are smoked, caramelized, and often glazed with barbecue sauce.
  • Korean BBQ: In Korean cuisine it’s known as “samgyeopsal” and is often grilled and served with various side dishes and dipping sauces.
  • Ramen: The rich, flavorful meat can be used as a topping for ramen, adding depth and richness to the broth.

Beef Belly vs. Beef Brisket

Beef belly is from the underside near the ribs, while brisket is from the lower chest area. The belly generally has more marbling and fat than brisket as well. Both cuts can be used for similar dishes like pastrami and corned beef, but they have different textures and flavors.

Ingredients

  • Beef Belly: We used dry age beef belly from Porter Road. It’s a richly marbled cut that becomes tender and flavorful when smoked.
  • Diamond Crystal kosher salt: We always only ever use this brand because it’s is less dense and gives us better control over the saltiness of our dishes. Table salt or any other brand kosher salt can be used as a substitute, but cut the amount in half.
  • Ground black pepper: Adds a peppery, pungent, slightly spicy flavor.
  • Granulated garlic: Gives a deep, savory taste without clumping. Garlic powder can be used in a pinch, though it’s finer and may clump more easily.
  • Hamburger buns: We used soft Vienna rolls as buns. Brioche or potato buns are good alternatives.
  • Sweet and Spicy BBQ Sauce: My favorite homemade sauce, it has the right amount of heat and sweet for a perfect balance. Made with sweet brown sugar, this sauce gets its spicy kick from chipotle chili powder. Store-bought can be used instead.
  • Onion Straws: These homemade crispy onion straws (onion strings) add a crunchy texture and a burst of flavor. They can be substituted with store-bought fried onions.
  • Pickles, for serving: Dill pickles are commonly used, but bread-and-butter pickles work well too.

Special Equipment & Tools

  • Smoker: To smoke the beef belly.
  • Meat Thermometer: To monitor the internal temperature
  • Sharp Knife or Cleaver: For chopping the beef.
  • Mixing Bowl: To mix the seasoning.
  • Tongs or Heat-Resistant Gloves: For handling the meat.
  • Aluminum Foil: To tent beef while it rests.

How to Make Smoked Beef Belly Sandwiches

Rinse and pat dry beef, then rub with a mix of kosher salt, black pepper, and garlic powder. Preheat smoker to 225°F with preferred wood chips. Smoke fat side up, until internal temp reaches 200-205°F (6-8 hours). Rest 30 mins, chop into pieces, toss in BBQ sauce, and serve beef belly sandwiches on buns with onion straws and pickles.

Recipe Tips & Tricks

  • Wood Choice: Experiment with different wood types to achieve different flavors. Hickory and oak are classic choices, while mesquite can add a stronger, more robust smokiness.
  • Temperature: Monitoring the internal temperature is crucial for achieving tender smoked beef belly. Aim for a temperature around 200-205°F (93-96°C) for optimal tenderness.
  • Resting: Allowing the smoked beef belly to rest after cooking helps redistribute juices and ensures a juicier end result when sliced.

Where to Buy Beef Belly?

We got ours from Porter Road, an online butcher shop. They offer a variety of cuts, including beef, pork, and chicken, all hand-cut by skilled butchers. 

We also collaborated with Porter Road on this delicious coppa steak recipe and our popular smoked brisket

Their meat is very high-quality and pasture-raised, sourced from small American farms. They’re also committed to sustainable farming practices, humane animal treatment, and no use of antibiotics or hormones. 

Porter Road meats are available for nationwide delivery, so you can get premium meats shipped right to your doorstep. 

Be sure to sign up for the Porter Road Newsletter and get 10% off today! Use the code BETTER10.

Thawing Instructions

Porter Road meats are shipped frozen, so you will need to thaw it. Leave it in its original packaging on a plate or tray and set it in the refrigerator for 24-48 hours until fully thawed. 

How to Store Leftovers

Allow frozen beef to cool to room temperature. Wrap it tightly in aluminum foil or plastic wrap. You can also place it in an airtight container. Store in the refrigerator for up to 3-4 days.

Smoked Beef Belly Sandwiches with Onion Straws

Krysten and Marrekus Wilkes
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Servings 0

Ingredients
  

Instructions
 

  • Prepare Beef Belly: Rinse beef under cold water and pat it dry with paper towels.
  • Season: In a bowl, combine kosher salt, black pepper, garlic powder. Rub the seasoning mixture all over beef, ensuring it is evenly coated. You can adjust the seasoning amounts based on your preference.
  • Preheat the Smoker: Preheat your smoker to 225°F (107°C). Use wood chips or chunks of your choice for smoking, such as hickory, oak, or pecan, to impart flavor.
  • Smoke: Place in the smoker, fat side up. Smoke at 225°F (107°C) until it reaches an internal temperature of 200-205°F (93-96°C). This can take approximately 6-8 hours, depending on the thickness of the meat and your smoker’s consistency.
  • Rest and Slice: Once meat reaches the desired temperature, remove it from the smoker and let it rest, tented with foil, for about 30 minutes.
  • Chop: Using a sharp knife or cleaver, chop the smoked meat into small, bite-sized pieces. Remove any excess fat if desired, but keep some for flavor and juiciness.
  • Slather in Sauce: Heat your favorite barbecue sauce in a saucepan over medium-low heat. Toss in the warmed barbecue sauce until evenly coated.
  • Make Sandwich: Serve the chopped beef on sandwich buns, topped with extra barbecue sauce and homemade crispy onion straws. Serve with pickles, if desired.
Tried this recipe?Let us know how it was!

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