Lightly toast cardamom pods, cloves, peppercorns, star anise and bay leaves.
Mix all reserved seasoning with all other seasonings and reserve for cook.
Pat dry the beef bellies and let sit in the refrigerator for 24 hours.
Lightly score the tops of the bellies in a diamond pattern.
Mix the canola oil and mustard together and then rub down each of the beef bellies
Apply the dried seasoning to the belly and let sit for another 24 hours.
Remove the belly from the refrigerator for 1 hour before cooking.
Cook on the smoker at 225*F (107*C) for 3-4 hours or until the internal temperature gets to 175*f (80*C)
Wrap the bellies with butcher paper and tin foil, put into a long pan and continue to cook for an additional 1 1/2 hours or until the internal temperature gets to 195*F (90*C). Do not cook it past 200*F (93*C)
Remove from the smoker and let rest for an hour and then unwrap and slice for service.
Mix the au jus base with water and bring to a simmer, whisking well to make sure all the base is dissolved. Reserve for service.
Take beef drippings and add them to the au jus sauce and reserve for service.
Warm each of the rolls in an oven for 3-4 minutes at 350*F (176*C) and then slice lengthwise
Top each roll with 6oz of sliced beef, and 1-2 tablespoons of Indian Giardiniera
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