Discussion in 'Beef' started by dick bullard, Feb 5, 2010.

  1. Here's how it went down.....approx. 3lb. CB.....smoker temp 250*.....cherry and apple smoke pellets.....smoked for 5 hrs. to reach 165* internal temp.

    Wrapped in foil after spraying with apple juice and then into an oven (250*) for about 4 hrs. until an internal temp. of 205* was reached...I basically followed Dude's method except I took internal temp. to 205* instead of putting in cooler at 190*.

    Do these times seem right???....seems like the times were quite long for only a 3 lb. piece of meat !!!

    Put meat in frig. overnight before slicing....




    More fat than I would have liked, but hard to determine thru packaging !

    Had a great taste....but any comments would be the times for cooking seem right or too long for a 3 lb. CB?

    Was afraid of what I was going to end up with with all my effort.....surprise...surprise.....It came out just like I would have wanted....!

  2. fire it up

    fire it up Smoking Guru OTBS Member

    Looks good Rick.
    As for the times I couldn't tell you since I smoke mine till about 165-170.
    I can tell you why it turned out so fatty for you, you had a part of the flat and that bulge part on the top was part of the point, in your sliced pics you can see the middle fat line where they were connected.
    Congrats, I've got to get on doing some more cause you're making me hungry!
  3. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    that lookes great, good smoke
  4. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Now you sure have a nice looking son there Rick. I think he has your eyes too. An maybe the wifes chin thou.
  5. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Great Looking Pastrami You Got There...[​IMG]
  6. old poi dog

    old poi dog Master of the Pit OTBS Member

    [​IMG]Congratulations....One of my favorite Smokes.
  7. jak757

    jak757 Smoking Fanatic Group Lead

    Looks pretty darn good to me! Nice Qview.

  8. the dude abides

    the dude abides Master of the Pit OTBS Member

    Looks great. The times seem alright to me. Glad FiU cleared up the fat issue. I was trying to figure out that thick piece of fat running right through the middle. It almost looked like bacon.

    How was this labeled, as a flat or a point?

    [​IMG] and thanks for the nod.
  9. meateater

    meateater Smoking Guru SMF Premier Member

    One good looking piece of meat! I'm craving a strami sammie right now. [​IMG]
  10. The meat came from Sam's club and was labeled a flat.....would this be a normal with Sam's club meat...I have heard conflicting comments about the same....?

    Guess I will just have to be more careful next time in choosing.... !!!


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