Hey Smokers! Haven't posted in a while so thought I'd share a smoke from today. What else? A couple of Dudestramis!
Started with a couple of 3.5# corned beef briskets. Unpacked and rinsed
Started these bad boys in a fresh water soak. Alternated their position in the pot every couple of hours and changed the water. Of course keeping them in the fridge the whole time. Total soak time was 7 hours with 3 water changes.
About 8 o'clock last night I took them out of the water, stacked them on a baking sheet with a couple of towels on and aroud them to get them dry. Then got the rest of the supplies ready.
First a light drizzle of olive oil then a generous amount of JB Fatboys All Purpose Rub and some Old Bay. Dude Jr. still thinks we need to open a resturant, so he's getting more and more into helping. I think he just likes getting his hands dirty. Here he's applying some of the rub.
I did one with the pickling spices and dehydrated onion flakes.The kids were turning their noses up at that so the other did not get those addiions.
Wrapped in Saran Wrap and alluminum foil and into the fridge for a nap!
About 8am I got the WSM fired up using this lump. It works great when the smoker is closed up. It sparks and pops like crazy when completely exposed to the open air. I could've gotten 15 hours out of this 10lb bag easy, I used hickory chunks this go around.
The less seasoned one is on the bottom
The other on top
The smoke is rollin', thin and blue...how sweet she smells
The WSM performed like a champ. But then again she always does. I had it held steady at 230* all damned day. But it was a beautiful day with almost no wind at all. So little work on my part. Stuck the Thermopen in at the 4 hour mark and they were at 160*and 165*.
At 8 hours they were both at about 190*. So I pulled them, wrapped in foil, and into the cooler for a couple of hours to rest. Had a nice sweet bark at that point.
Took out the LEM 7.5" slicer, set the blade to about the thickness of a pencil and commenced slicing!
Thanks for looking. Hope you enjoyed the pics as much as I enjoyed my Dudestrami sandwich!
See Ya!
Started with a couple of 3.5# corned beef briskets. Unpacked and rinsed
Started these bad boys in a fresh water soak. Alternated their position in the pot every couple of hours and changed the water. Of course keeping them in the fridge the whole time. Total soak time was 7 hours with 3 water changes.
About 8 o'clock last night I took them out of the water, stacked them on a baking sheet with a couple of towels on and aroud them to get them dry. Then got the rest of the supplies ready.
First a light drizzle of olive oil then a generous amount of JB Fatboys All Purpose Rub and some Old Bay. Dude Jr. still thinks we need to open a resturant, so he's getting more and more into helping. I think he just likes getting his hands dirty. Here he's applying some of the rub.
I did one with the pickling spices and dehydrated onion flakes.The kids were turning their noses up at that so the other did not get those addiions.
Wrapped in Saran Wrap and alluminum foil and into the fridge for a nap!
About 8am I got the WSM fired up using this lump. It works great when the smoker is closed up. It sparks and pops like crazy when completely exposed to the open air. I could've gotten 15 hours out of this 10lb bag easy, I used hickory chunks this go around.
The less seasoned one is on the bottom
The other on top
The smoke is rollin', thin and blue...how sweet she smells
The WSM performed like a champ. But then again she always does. I had it held steady at 230* all damned day. But it was a beautiful day with almost no wind at all. So little work on my part. Stuck the Thermopen in at the 4 hour mark and they were at 160*and 165*.
At 8 hours they were both at about 190*. So I pulled them, wrapped in foil, and into the cooler for a couple of hours to rest. Had a nice sweet bark at that point.
Took out the LEM 7.5" slicer, set the blade to about the thickness of a pencil and commenced slicing!
Thanks for looking. Hope you enjoyed the pics as much as I enjoyed my Dudestrami sandwich!
See Ya!
