It's Dudestrami Sunday w/ qview

Discussion in 'Beef' started by fourthwind, Mar 7, 2010.

  1. fourthwind

    fourthwind Master of the Pit OTBS Member SMF Premier Member

    Ok so this has been on my list for some time. Found a good sale on corned beef a few day's ago, and decided it was time. Soaked it yesterday in fresh water for 9 hours with 3 water changes. Did a little fry test (yum). Slathered with mustard, and rubbed with coarse black pepper, coriander, garlic powder, and a bit of pickling spice on the fat cap side. Wrapped and let rest over night.

    Here it is coming to room temp this morning.
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    Hitting the MES at 8:45 This morning.
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    little over an hour into the smoke.. Sitting at 127 degree's. Smells great!
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  2. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    that is looking good
     
  3. fourthwind

    fourthwind Master of the Pit OTBS Member SMF Premier Member

    Going into the foil for rest then cooling.. Cant wait to slice this little piece of heaven!

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  4. fourthwind

    fourthwind Master of the Pit OTBS Member SMF Premier Member

    Ok so I couldnt wait to chill then slice.. This stuff is amazing!!!! I bow to the creativity of my brothers and sisters on this forum.. Taking a corned beef and turning it into magnificent pastrami.. Priceless...

    I will be doing a minimum of 4 of these next time...

    Sorry only a sliced pic.. By the time the meat. munster cheese, and spicy brown mustard hit the sour dough bread, it was being consumed.

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  5. tjoff

    tjoff Smoke Blower

    That looks amazing. I will be watching for the corned beef sales with St. Patrick's Day coming. I will be doing this very soon.

    What temp did you smoke it?
    How long di it take?
    At what internal temp did you remove and foil?
     
  6. fourthwind

    fourthwind Master of the Pit OTBS Member SMF Premier Member

    Smoked at an average temp of 235
    Used hickory and lump coal until it hit 140.
    Sprits with combo of apple cider, Apple vinager, and patron orange liquer.

    I pulled and foiled when the internal temp was 185 at the thick part and 200 at the thin.

    Took about 7 hours for me, but I am at about 5300 feet of elevation.. Things just take longer up here.

    You will not regret doing one of these!
     
  7. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    That looks very good
     
  8. fire it up

    fire it up Smoking Guru OTBS Member

    Heh, can't blame you for not waiting to slice into it, especially once that smells hits you...
    Looks delicious, great job!
     

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