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Triple Dudestramis!!!!!!

meowey

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Howdy Folks,

 It’s been a while since I’ve posted a smoke.  I decided to try “Dudestrami”.  I did one about a week ago to try out the procedure. (I know, no pictures – it never happened)  I had read about it and was in my local Sam’s Club (95 mile round trip) and saw some good looking corned beef briskets and decided that the time was right to try it out.  I liked it so much, I decided to pick up some more and make a big bunch.
 I soaked these beauties for about 6 hours with one water change.  Rubbed them with old bay and pickling spices, wrapped in plastic and let them rest in the fridge overnight.  They hit the smoker this morning.  I’m smoking with oak in the gasser and the temps settled at about 250-260° F.  If it runs a little warmer, I figure it will be OK too.  (It all depends on ambient temps and wind. No sense in “chasing” temps by constantly adjusting the gas.)

  Rubbed and ready.



 Here are the beauties about 3 hours in.



 Here they are being foiled at 165°F.



 Here they are out of the foil at 195°F.



 There was a layer of fat running down the middle of each.  I used a sharp knife to split them while still warm.  The slicing will take place after they have been refrigerated overnight.  Here they are after having been split.



 Here is a pic of the sliced product from last week’s trial run.



I hope you have enjoyed my little adventure.

Take care, have fun, and do good!

Regards,

Meowey
 

porked

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Nice...anxious to see the finished product this time. What are you going to do with all of it?
 

mballi3011

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Welcome back I to have been gone awhile. Now the Dude would be proud of your pastrami too.
 

Bearcarver

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That's some awesome looking stuff you got there Meowey!!!

You gonna show the rest of the drool causing beauties sliced???

Bear
 

gotarace

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Great looking Dudestrami...I two a few weeks ago...ate it all and now i miss it enough to make more. It is great stuff.
 

rbranstner

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Great looking Pastrami. I think it is one of my favorite meats to smoke. I still have  4 in the freezer but they are still on sale. I might have to go get some more.
 

meowey

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Will post sliced pics tomorrow.

Take care, have fun, and do good!

Regards,

Meowey
 

SmokinAl

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Looks great Meowey! Pastrami is a big favorite around here!
 

meowey

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Here they are!

Final pics

Trimmed of connective tissue and most fat



Chunks ready to be sliced.



Sliced



To answer the question about what I'm going to do with it.  Some of it is going to be packed as chunks in food saver bags and frozen.  Several family members expressed an interest in helping to eliminate any 'strami surplus found around the property.

Enjoy!

Take care, have fun, and do good!!!

Regards,

Meowey
 
Last edited:

Bearcarver

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Alright!!!!!!

That's what I was wanting to see!

Thanks,

Bear
 

scarbelly

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Hey man welcome back. We have missed you around here.  Great looking strami!!
 

SmokinAl

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EXCELLENT!!!
 

illini

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Your Strami looks great Meowey even though you seem to have left out the "Vaporized Bourbon" that you were famous for.

I am still hanging around here and observing the proceedings.

Take care!! 
 

whiskeypapa

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When you foil them, do you add any liquid?  If so, what would you recommend.  I am in the process of doing a pastrami from scratch and I suere hope it turns out half as good as yours looks.
 

meowey

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Your Strami looks great Meowey even though you seem to have left out the "Vaporized Bourbon" that you were famous for.

I am still hanging around here and observing the proceedings.

Take care!! 
Illini - good to see you hanging out! - See below for the bourbon use - LOL
 


Beautiful man!  Glad they turned out well for you.
Thanks man - much appreciated!
 


When you foil them, do you add any liquid?  If so, what would you recommend.  I am in the process of doing a pastrami from scratch and I suere hope it turns out half as good as yours looks.
I put some Jack Daniels and water in the foil with the meat!

Take care, have fun, and do good!

Regards,

Meowey
 
 

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