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Old 11-15-2013, 08:12 AM   #1
CambuiAl
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Default A Brazilian 'Little Nappy' slow cook on the UDS

It's a public holiday here in Brazil today, so I thought I would get the drum going, and try a slow cooked beef Fraldinha. The sun is shining, and it's going to be a hot one.

A Brazilian cut called Fraldinha (little nappy) with my choice of rub. Mustard powder, some hot smoked paprika, some flaked garlic and onions, sea salt flakes - mixed together with some water to make a paste.
1.

It's a fairly cheap cut in Brazil, but has a good fat cap, and suits slow cooking nicely. 1.26kg and R$33 (about US$14).
2.

Here it is with the fat showing - this should render down nicely.
3.

The rub is on.
4.

The drum is up to heat - my UDS runs pretty hot, so a crusing temperature is about 280 F.
5.

Onto the UDS with the meat probe in.
6.

Time to sit back and enjoy the sunshine
7.

With one or two of these..

8.



Will update the photos later with how it looks. Anyone any thoughts on a good internal temperature for when to pull this?

Cheers from Brazil, and thanks for looking!
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Old 11-15-2013, 08:20 AM   #2
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The only pulling I would be doing is pulling the tops off a few more of those beers - would love to try some Brazilian cerveja! On a serious note, I can't wait to see how this turns out. Keep us posted!
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Old 11-15-2013, 08:28 AM   #3
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Looking good so far!!
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Old 11-15-2013, 08:35 AM   #4
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Looking good! nice weather too...
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Old 11-15-2013, 08:40 AM   #5
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That looks like it will be some good eats.
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Old 11-15-2013, 08:44 AM   #6
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Como vai, tudo bem? Can't wait to see how it turns out!
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Old 11-15-2013, 08:45 AM   #7
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I like your drum.
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Old 11-15-2013, 08:47 AM   #8
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Everything looks Great
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Old 11-15-2013, 08:51 AM   #9
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As for the internal temp. I always pull them at 125-130F internal.
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Old 11-15-2013, 10:04 AM   #10
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Is it done yet?

I've never heard of that before. Google is telling me fraldinha is generally referencing a flap or skirt steak. Although I also saw bottom sirloin. That is definitely not a skirt steak. I would cook it to 125-130* and let it rest.

Either way, I have a feeling that it's going to be tasty!
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Old 11-15-2013, 10:40 AM   #11
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I've pulled it off and left it to sit - internal temps were quite high at 170 as I wanted this moist but not pink. The internal temp when it went in was near to 100 to start with!

Will see how it carves in about 20 mins.

Thanks for looking and the comments!

Obrigado!
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Old 11-15-2013, 11:37 AM   #12
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Well - that wasn't good. The flavour was nice, but it is still tough as an old boot. I am putting it back on to break down some of the internal fat and fibre, having wrapped it in foil, and will see how it is in a few more hours.

I've not tried this cut before on the UDS, and it seems it wants to be cooked like a rack of beef ribs - slow, slow and low.
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Old 11-15-2013, 11:43 AM   #13
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You had to take it off at around 130F dude. Now you're going to have to take it to the 200F range to try and get it tender again.
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Old 11-15-2013, 11:58 AM   #14
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Quote:
Originally Posted by c farmer View Post
I like your drum.
I like your IPA Best consumed @ 50-55 degrees. lol Oh you were talkin the temp of the meat weren't ya? ;)
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Old 11-15-2013, 03:33 PM   #15
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Awesome!
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