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1st time for a Dudestrami

captsly

StickBurners
208
14
Joined Feb 12, 2010
I have seen these on the forum for a while now and decided it was time to try one. Got it home soaked it and rinsed it several times. Total soak time of about 6 hours. Seasoned it up with some of Jeff's rub, wrapped it and into the fridge. Now I know most people like to do the pickling spiced or CBP, but I like this rub enough so I went with it. I did not get pics of it in the package, or naked but....

Here it is rubbed down



Wrapped and ready for the fridge...



I will be starting this in the MES 40 in a little while at 230 with some mixed cherry and hickory dust in the amazin smoker. Stay tuned...

Jeff
 

scarbelly

Epic Pitmaster
OTBS Member
14,319
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Joined Jul 26, 2009
You are going to love it - be sure to post the qview of the finished product for us to drool over
 

captsly

StickBurners
208
14
Joined Feb 12, 2010
Will do. It will be a little late but I will. It is just at 155 now. Going to take it to 165, foil it then back on till about 195-200.  Then I hear it is best to fridge it before slicing.

Jeff
 

captsly

StickBurners
208
14
Joined Feb 12, 2010
Well finally made it to 164 so I foiled it and back in until 195 or so......



When it gets up to temp I will get a shot of a couple of slices for everybody. Then into the fridge until tomorrow to chill for slicing for the wifes ruben sandwich. Got her some Clausen kraut, rye bread and some 1000 island dressing!!

Jeff
 

raptor700

Master of the Pit
OTBS Member
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Joined May 20, 2010
 When it gets up to temp I will get a shot of a couple of slices for everybody.
 Can't Wait! Nice Smoke you got goin' my Friend
 

captsly

StickBurners
208
14
Joined Feb 12, 2010
Here is the finale... Got to 195 at about 0015. Took it off, let it sit for a few minutes and couldn't wait any longer!!  Sliced a little bit and this little Dudestrami is a little piece of heaven!!  What flavor, juicy and tender.  I know the wife will sure like the ruben she will be taking for lunch tomm as well as me!!  Well its been a long day with the monster Sirloin Tip roast ( posted under beef topic) and this strami so I will say goodnight and thanks for looking!! (not the best picture, a little late and some libations were contributing factors!!)

Jeff

 

fourthwind

Master of the Pit
OTBS Member
SMF Premier Member
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Joined Mar 12, 2009
Looks great!  You will get addicted to these and start doing more than 1 at a time. 
 

realtorterry

Master of the Pit
OTBS Member
SMF Premier Member
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Joined Jun 5, 2009
I never tried it without the pickling spices? Looks good from here
 

captsly

StickBurners
208
14
Joined Feb 12, 2010
Yes it is. You start with a Corned beef brisket, soak it in water changing the water out several times to pull the saltiness out of the meat. Everybody else usually puts the pickling spices and cracked black pepper on it for a rub, I just used Jeff's rub then smoke till 165 or so, foil and take up to 195 rest it fridge it then slice and enjoy!!  I will be doing these on a regular basis from now on!  Search Dudestrami to see more versions.

Jeff
 
Last edited:

pokey

Meat Mopper
268
16
Joined Jul 15, 2010
Thanks. I just did one myself (and posted Qviews), but I'm still a newbie here and some of the terminology and acronyms are not obvious, e.g. CBP. I wasn't eve sure if a Qview was just posted pix or something more defined. Thanks again.

BTW Your results look great!
 

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