2 Chuckies & 1 Dudestrami in the SNOW!!!

Discussion in 'Beef' started by the dude abides, Oct 10, 2009.

  1. the dude abides

    the dude abides Master of the Pit OTBS Member

    So I knew it was getting a little colder than normal for this early in the year. And the weather folks said in Northern and Western Iowa they could get a little snow. They also said that here in Des Moines we might get a few flurries.

    It's not exactly a blizzard, but I wasn't expecting to wake up and see the ground covered. This is what I saw when I got up this morning and was prepping to get the WSM fired up.
    [​IMG]

    Man , I am NOT ready for cold weather and those long dark days.

    Either way it doesn't matter. I knew it was going to be cold and I'd already decided that I was going to smoke a few things today. The local Hy-Vee grocery store had Chuck Pot Roasts on sale a couple of weeks ago for $2.37lb. Not a great deal, but better than the $2.99 they normally go for. I picked up 3 of them and am going to smoke 2 of them today and save one for a later date. I've also had a Corned Beef Brisket in the freezer for a few months and figured I'd get that cooked since my stash from the last one finally ran out.

    Here's my pile o' meat...1 chuckie is 3.99lbs, the other is 3.32lbs and the CBB is 3.75lbs.
    [​IMG]

    I got a late start last night, so the CBB only got about a 3.5 hour soak in fresh water (in the fridge to keep it cold, for all the newbies)to leech out some of the sodium. I did one water change about halfway through that process.
    [​IMG]
    had some "wierd" little spots on it. You can see them in the photo above. Anybody have any idea what that might be? It's the same brand I've bought several times and has been frozen since the day I bought it. It smelled ok too.

    The CBB got my usual rub down of EVOO, Mixed Pickling Spices and Old Bay seasoning mix. Then wrapped tightly in Saran Wrap and Aluminum Foil and off to the fridge for the night.
    [​IMG]

    Now the chuckies, I did EVOO and Grill Mates-Montreal Steak Seasoning. Have done this same rub the last couple of times and loved it. If it ain't broke, don't fix it is my theory.

    This is the smaller one
    [​IMG]

    a little thicker than the last couple. Just shy of 4"
    [​IMG]

    No need for the resting the meat at room temp debate. Since it was only about 30* outside when I started I decided it might be a good idea to give the WSM all the help I could. Here they are after a good nights sleep.
    [​IMG]
    [​IMG]

    Using the "minion method" with Seven Oaks lump charcoal, Cherry chunks and throwing in some Mesquite chips I've got laying around. Odd mix of woods, I know. But thought since the chips will burn up fast I'll just use them occasionally and kiss the meat with that smoke.

    I filled the water pan with a mix of really hot water and 3 bottles of Miller Chill (that's the lime flavored beer, nasty stuff in my opinion, but thought it might be good for this) that I put in the oven on "warm" for about 45 minutes to heat them up a bit.

    About 10:30 the meat goes down.
    [​IMG]

    I'm impressed, the temps are holding steady at 235*. But there is virtually no wind to speak of. Hope it stays that way. I'll probe the meat in a 2 or 3 hours. Let the waiting game begin...
     
  2. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Looks top quality as usual Dude...[​IMG]
     
  3. I got back from an east coast wedding trip to a know condition.. it was snowing.. it is not rare in montana to have it snow in october.. but it is always a wake up call.. highs in the 30's and low in the teens.. this week and I hope that I can get one last smoke in before it goes full winter! my side fire box will not keep temp with snow and cold!!







    No more bikes

    No more BBq'

    No more summer..

    We did not even have a FALL!!!

    thanks for looking at my winter pics.!

    and PROPS to " The DUDE" for smokin in the snow!
     
  4. the dude abides

    the dude abides Master of the Pit OTBS Member

    Yikes! We got about an inch and it's pretty much gone already. Looks like you got quite a bit more. And like you said...it's quite the wake-up call. And you're right, there was no fall this year. But we can still BBQ, it just feels a little more like work.

    Thanks Beer-B-Q
     
  5. chefrob

    chefrob Master of the Pit OTBS Member

    az
    the Q looks good but if i woke up to that, then i know hell would have officially froze over!
     
  6. the dude abides

    the dude abides Master of the Pit OTBS Member

    LOL
    Is this hell, no it's Iowa!

    Here there are about 2.5 hours in as I probed them.
    [​IMG]

    more to come
     
  7. rivet

    rivet Master of the Pit OTBS Member

    Oh man, that is looking seriously good! Excellent cooking as always, Dude!

    [​IMG]
     
  8. gruelurks

    gruelurks Smoking Fanatic

    No damn snow is going to stop me from smoking this winter! I'm building a shelter/shed on my deck for my smokers to sit under, gonna get some old warehouse freezer flaps to lay over the front of it to allow easy access. I'll post some picks of this amazing hack job in a week or two when it gets done.

    Oh, nice looking strami, I need to catch some more of the CBB on sale next week at Kroger.
     
  9. cowgirl

    cowgirl Smoking Guru OTBS Member

    Brrrrr.......[​IMG]
    Your feast is lookin' good so far Dude! [​IMG]
     
  10. scarbelly

    scarbelly Smoking Guru OTBS Member

    Food is looking great - That is why I liive in CA [​IMG]
     
  11. alx

    alx Master of the Pit OTBS Member

    Praise the lard the DUDE is back.Chuckies and dudestrami-go figure...

    Man,they are looking good.Smoke on brother.....[​IMG]
     
  12. bonedadddy

    bonedadddy Smoke Blower

    The snow just helps keep the temps down...(always the optimist!!!)

    We are starting to see the trees change down in MO...Hope it doesnt snow and ruin all the color!!!

    I am with you though!!! Year round BBQ!!! Many people I know pack their stainless steel buckets up at the first sign of cold...not me!!! I even wear my golf shoes sometimes for traction hehe!!!

    Nice looking Q!!!
     
  13. the dude abides

    the dude abides Master of the Pit OTBS Member

    Sounds sweet. Just be sure to leave yourself some ventilation so you don't kill yourself. Looking forward to seeing those picts.


    Thanks man. Back at least for this weekend.

    Never thought of the golf shoes is winter. Good idea. [​IMG]


    Thanks everyone else who've chimed in.

    Everything is now in the cooler resting. The chuckies only took 5 hours to hit 205*. They were within 15 minutes of each other. The pastrami took another hour. I'm gonna give those chuckies another hour to rest and start pulling. Haven't decided if I'll slice the pastrami tonight or wait til tomorrow. May have to do it tonight while I'm still in "the zone".

    Gotta be done by 7:00pm though. The Hawkeyes are playing Michigan tonight on ABC. Should be a great game. We're (like I'm playing) favored by 8 points, but I dunno. This one's got me worried. Never know which quarterback of our's is gonna show up.

    I'll post some final picts later.

    GO HAWKS!
     
  14. got14u

    got14u Master of the Pit OTBS Member SMF Premier Member

    nice smoke dude !!! winter is here. we got about 9-12" on the ground right now with temps od about 9 at night.....still a smokin. I didn't get to build my smoke house this summer so I get to go out later this week and do it. temps should warm up to around 40 or so...I luv this cold stuff....lol...waiting on the sliced pics[​IMG]
     
  15. the dude abides

    the dude abides Master of the Pit OTBS Member

    Real quick since the game is getting ready to start
    GO HAWKS!!!

    Here's one of the chuckies prior to pulling
    [​IMG]

    here's one pulled and the other getting ready to meet it's maker
    [​IMG]

    and here's the pastrami after it's 2 hour rest
    [​IMG]

    here it is all sliced up.
    [​IMG]

    The chuckies were both great. We had enough for dinner for the family plus I got another 15 bags with individual sized portions for lunches. The pastrami was a little "firmer" than usual. Don't want to use the word "tough" because it wasn't. Just not melt in your mouth tender like the last several I've done. Either way, gonna make some great sandwiches. I did 6 individual sized bags that are in the freezer waiting for lunches at a later date.

    Thanks for all the positive comments everyone.

    Off to watch the game. Did I say GO HAWKS!!!
     
  16. old poi dog

    old poi dog Master of the Pit OTBS Member

    Aloha Dude,

    That sliced Pastrami looks great as usual, however my attention is drawn to those loose pieces in the top center of picture. Quality control samples for the chef...(?) [​IMG]

    I've been doing some ribs for the wife's friends, so next week it'll be Pastrami for me. [​IMG] Thanks for the Q-view.
     
  17. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Nice job Dude, umm that pastrami tastes great I bet. [​IMG]

    I have a brisket in the fridge I need to do.[​IMG]
     
  18. the dude abides

    the dude abides Master of the Pit OTBS Member

    Thanks guys.

    What a weekend. Pulled off a good smoke and the Hawkeyes beat Michigan!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! !!!!!!!!!!!

    6-0 baby! Best start in 24 years and 2nd longest winning streak in the nation only 2nd to the Gators
     
  19. gruelurks

    gruelurks Smoking Fanatic

    All looking good dude. Nice chuckies, I hope I have better luck on my charcoal ECB next week with them.
     
  20. eaglewing

    eaglewing Smoking Fanatic SMF Premier Member

    AWESOME JOB DUDE [​IMG]
     

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