Right, let’s not mess about – this one’s a proper flavour bomb. We’re talkin’ smoked beef belly brisket, low ‘n slow ‘til it’s fall-apart tender, then cubed and glazed in a sticky, spicy-sweet gochujang BBQ sauce that’ll have your tastebuds doing backflips. Chuck that into soft, steamed bao buns with some sharp pickled onions, crispy shallots, and a few fresh herbs and you’re laughing.
Get rid of the hard surface fat from the beef belly, but leave that glorious soft fat cap – it’s flavour gold.
Mix all your dry rub ingredients together and get it all over the meat, nice and even.
Stick it on a wire rack over a tray and leave it uncovered in the fridge overnight – this helps the rub set and starts forming the bark.
Fire up the Bradley Raven and dial it in at 120°C.
Load it up with cherry wood bisquettes – gives a nice sweet smoke without overpowering the beef.
Let it warm up and stabilise while the meat comes up to room temp.
Pop your seasoned beef belly directly on the smoker rack or use a wire tray.
Let it bathe in smoke for 3–4.5 hours, or until it hits 75–80°C internally.
You’re looking for a deep mahogany bark and a bit of firmness on the outside.
Once it’s there, pull it off and let it rest for about 10 minutes.
Slice that beauty into cubes about 2.5–3cm.
Toss them in a foil tray and add a splash (50–100ml) of warm beef stock or even a cheeky bit of beer – just enough to cover the bottom.
Wrap it up tight with foil and back into the smoker for another 1.5–2 hours until the cubes hit 90–95°C and are proper probe tender (should feel like poking butter).
While that’s braising, chuck all the glaze ingredients into a saucepan.
Gently simmer on low heat for 5–7 mins until it’s thick, sticky, and glossy like BBQ lava.
Set aside – this is your flavour bomb.
Drain most of the liquid from the tray, leaving the beef cubes behind.
Pour over your glaze and give it a good toss to coat every little nugget.
Back into the smoker uncovered, this time crank it to 160°C.
Leave for 30–40 mins until it’s bubbling and lacquered – caramelised on the outside, juicy inside.
Thinly slice your red onion and chuck it into a jar or bowl.
Pour over the mix of vinegar, water, sugar, and salt.
Add in your extras if using – chilli, garlic, peppercorns, whatever you fancy.
Let it sit for at least 30 mins (or whack it in the fridge overnight for next-level tang).
Steam your bao buns as per the packet – usually 5–8 mins.
Build your bao like this:
Boom. Serve hot and sticky. Grab napkins.
Beer Braise Hack: A dark ale or porter adds richness to the braising liquid – dead tasty.
Hot Hold Friendly: You can hold the glazed burnt ends in a warm oven (covered) if you're feeding a crowd and want to time the bao build later.
Leftovers Tip: Leftover burnt ends? Chuck 'em in tacos, fried rice, or over noodles – they reheat like a dream.
Add Crunch: Fancy texture? Add a few pickled radishes or shredded carrot in the bao for crunch.
Thank you for trying out this recipe! I hope it brings joy and flavour to your table. For more delicious recipes and BBQ tips, visit Smoke & Sear. Happy grilling! Cheers, Lee.