My Try at Dudestrami, with Sandwich Qveiw

Discussion in 'Beef' started by tom c, Dec 3, 2011.

  1. tom c

    tom c Smoking Fanatic

    Rubbed it with old bay and pickling spices, wrapped in plastic and letting it rest in the fridge overnight. 

    [​IMG]

    The vein of fat running right through the middle of it is separating to the point that it is only be held together by about 20%. Should I separated into two pieces or cook it as one? If I cook it as one piece where do I check it for IT?  
     
    Last edited: Dec 4, 2011
  2. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    Probably easier to separate before the smoke...never tried making my 'strami with an intact, trimmed packer.

    Oh, wait, I just took a second look at the pic...too small to be a packer judging the grain of the meat and size of the spices...do you mean that's just a small flat cut, and has a fat layer in the middle? If so, I'd leave it alone it will translate to uniformity of thickness...you'll get more evenly cooked product if the thickness is uniform (internal finished temps).

    Eric
     
  3. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Cook it as one...stick the therm' in the thickest area...You will probably be disregarding temp and going by tenderness in the end anyway...JJ
     
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Yep when it gets close start probing it with a toothpick, when it goes in with no resistance it's done. Usually around 205 IT.
     
  5. shooterrick

    shooterrick Master of the Pit Group Lead OTBS Member SMF Premier Member

    Looks like you got your info so far.  Good Smokes!
     
  6. tom c

    tom c Smoking Fanatic

    Here is what I am talling about.

    [​IMG]

    It's a 4 pound Flat Cut

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    Ok what the right IT for slicing with a knife? I’ve seen 160 to 205 with a lot of people pulling them at 180 to 190. The package shows 160 and I know that is to low, and Al is the master of the roust, but I want it to slice and not fall apart.
     
    Last edited: Dec 3, 2011
  7. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Unless your going to slice it real thin. It will slice at 205. You can try testing it at 195 & see how tender it is. Here's a photo of one that was pulled at 205.

    Sorry it's so blurry & the color is off, but this is a few years old with my old camera

    [​IMG]
     
  8. scarbelly

    scarbelly Smoking Guru OTBS Member

    Looks like yours came out good. I really miss THE DUDE ABIDES - I still get a PM from him now and then 
     
  9. raptor700

    raptor700 Master of the Pit OTBS Member

      [​IMG]    X2
     
  10. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    Tom, hate to say it, but that doesn't even look like a flat cut brisket. It looks more like the center section of a packer where the point and flat are separated by the fat layer. Yep, just studied it a bit closer and I can see the meat grains running in two directions, the fat layer, and on the upper portion, I see where the grains change direction with a section of connective tissue.

    Is what I'm describing from the pic accurate?

    Anyway, looks like it could be a challenge to get nice slices all the way through...maybe slice accross the grain, in shorter cuts, then, change angle of cut when the grain changes? Just a thought...

    Eric
     
  11. tom c

    tom c Smoking Fanatic

    I'm planning on cooking it as one, then splitting it before I slice it..

    [​IMG]
     
  12. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks good so far!
     
  13. tom c

    tom c Smoking Fanatic

    Added 3 LB of Whole New Potatoes to the pan under the Dudestrami.

    [​IMG]
     
  14. smokin vegas

    smokin vegas Smoking Fanatic

    I like the idea of potatoes in a pan under the meat.  Potatoes would haave lots of flavor.
     
  15. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    Sounds like the right plan, Tom. Looks like a winner, so far! Ditto on the taters in the drip pan, too.

    Got my snacks and favorite beverage handy........[​IMG].......uh, OK, this is more like it...[​IMG]

    Eric
     
  16. tom c

    tom c Smoking Fanatic

    You may need a bigger snack and a few more drinks, she stalled 154 for hours. I'm sure happy I did the Tri Tip.for dinner tonight.

     
     
  17. tom c

    tom c Smoking Fanatic

    After a 4 hour stall at 154 it made it to 160, wraped and on it way to 205.

    [​IMG]
     
  18. tom c

    tom c Smoking Fanatic

    After 10 hours it made it to 205, I’ll let it rest for a couple hours then in the fridge for the night.

    [​IMG]
     
  19. raptor700

    raptor700 Master of the Pit OTBS Member

    Looks like it worked out well.

    Looking forward to the sliced pics tomorrow[​IMG]
     
  20. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    Lookin" good, Tom! 205*, 2-hr rest and off to chill should work out for some dandy 'strami slicing in the morning!

    I'll be checking back on this after work Sunday...gotta love a good pastrami story.

    Eric
     

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