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
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
