Description
This smoked beef navel is prepared in the style of pastrami without a spice crust, resulting in rich, smoky flavors.
Ingredients
Scale
- 5 pounds beef navel
- 2 tablespoons kosher salt
- 2 tablespoons black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon paprika
- 3 tablespoons brown sugar
- 1 cup water
Instructions
- Trim the beef navel and remove excess fat.
- Mix kosher salt, black pepper, garlic powder, onion powder, paprika, and brown sugar.
- Rub the mixture evenly over the beef navel.
- Wrap the beef in plastic wrap and refrigerate for at least 5 days, flipping occasionally.
- After curing, rinse the beef under cold water.
- Soak the beef in cold water for 2 hours, changing the water halfway through.
- Pat the beef dry and bring it to room temperature.
- Preheat the smoker to 225°F (107°C).
- Smoke the beef navel for about 6 hours or until it reaches an internal temperature of 190°F (88°C).
- Let it rest for at least 30 minutes before slicing.
Notes
- For best results, use a meat thermometer to check the internal temperature.
- Experiment with different types of wood chips for smoking to adjust the flavor.
- Allow the pastrami-style beef to cool completely before refrigerating.
- Prep Time: 5 days
- Cook Time: 6 hours
- Category: Main Course
- Method: Smoking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 1g
- Sodium: 1000mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 22g
- Cholesterol: 70mg