NEW DUDESTRAMI WAS BORN LAST NIGHT (QViews)

[dick bullard]

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....


JUST FROM FRIG. AND READY TO SLICE


STARTING TO SLICE


ALL SLICED....VERY TENDER AND MOIST

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

Had a great taste....but any comments would be helpful....do 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....!

Rick

 

[fire it up]

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!

 

[rdknb]

that lookes great, good smoke

 

[mballi3011]

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

 

[beer-b-q]

Great Looking Pastrami You Got There...

 

[old poi dog]

Congratulations....One of my favorite Smokes.

 

[jak757]

Looks pretty darn good to me! Nice Qview.

 

[the dude abides]

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?

and thanks for the nod.

 

[meateater]

One good looking piece of meat! I'm craving a strami sammie right now.

 

[dick bullard]

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.... !!!

Rick