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Jacked UP BBQ
02-02-2009, 01:22 PM
I am cooking 250 lbs of pastrami, is the yield the same as pork? 50% loss? I got a good gig for st patties day and want to make sure I have a enough. thanks

Bbq Bubba
02-02-2009, 02:07 PM
Probably more like brisket, 60% yield at least if not better since your not cooking it so long.

Jacked UP BBQ
02-02-2009, 02:18 PM
Probably more like brisket, 60% yield at least if not better since your not cooking it so long.

Thanks, I knew you would come through.:lol:

big brother smoke
02-02-2009, 02:42 PM
How long do you cook pastrami?

Divemaster
02-02-2009, 02:46 PM
I like to take it up to 185*... Makes it just tender enough and still have some 'Bite' texture...

The yield is close to 60% the last couple of times (including this weekend).

Bbq Bubba
02-02-2009, 03:22 PM
I like to take it up to 185*... Makes it just tender enough and still have some 'Bite' texture...

The yield is close to 60% the last couple of times (including this weekend).

Sorry to hear your camera is broken. :roll:

Jacked UP BBQ
02-02-2009, 03:23 PM
I smoke to 165 and wrap in foil with some beef broth. Bring it to 195 and pull and let rest for as long and you can resist. Its even better the next day. I cook kust like a brisket minus salt in the rub.

Jacked UP BBQ
02-02-2009, 03:24 PM
I'll post some pics of mine for ya bubba

CajunSmoker
02-02-2009, 03:29 PM
Are you buying the briskets cured or are you curing your own?

Jacked UP BBQ
02-02-2009, 03:30 PM
I am buying them ready for the smoker. Much easier and less chance of disaster.

CajunSmoker
02-02-2009, 03:31 PM
That will definitly take a lot of the work out of it. Nothing like homecured though:cool:

Jacked UP BBQ
02-02-2009, 03:33 PM
Excuse my last post, I soak them in fresh water with potatoes to draw some of the salt out, or it tastes like you are eating a salt cube. You still need no salt in the rub.

Bossmanbbq
02-02-2009, 04:09 PM
I am buying them ready for the smoker. Much easier and less chance of disaster.

Are you getting them from a distributor or someother contact. Other then Corned beef in the store I haven't found already cured and ready to go briskets.

Bbq Bubba
02-02-2009, 04:25 PM
Are you getting them from a distributor or someother contact. Other then Corned beef in the store I haven't found already cured and ready to go briskets.

I can get corned flats or points from my meat guy by the case Boss.
Maybe check out your supplier? :biggrin:

Spydermike72
02-02-2009, 05:10 PM
I can get corned flats or points from my meat guy by the case Boss.
Maybe check out your supplier? :biggrin:

Restaurant Depot has them here as well...

HeSmellsLikeSmoke
02-02-2009, 05:14 PM
Hope you have a good slicer. That is gonna be a hell of a lot of slicing.

Bigmista
02-02-2009, 06:27 PM
My question is why are you cooking pastrami on St. Patty's day? Isn't corned beef the traditional dish?

big brother smoke
02-02-2009, 06:52 PM
My question is why are you cooking pastrami on St. Patty's day? Isn't corned beef the traditional dish?


Good point :shock:

U2CANQUE
02-02-2009, 07:02 PM
I do a lot of pastrami on St. Patty Day....a double choice....and, believe it or not, a lot of folks will take it in because of being burned out on corned beef as they say.....I do brine my own, for smaller catering jobs, other than that, I get Sid's out of Michigan, they are phenomenal!!!

Jacked UP BBQ
02-03-2009, 08:18 AM
My question is why are you cooking pastrami on St. Patty's day? Isn't corned beef the traditional dish?

100,000 person parade, we have a center stage with the spicewine set up. We will also have corned beef, but pastrami sells big around here.

Jacked UP BBQ
02-03-2009, 08:25 AM
Hope you have a good slicer. That is gonna be a hell of a lot of slicing.

Call us crazy, we are slicing to order by hand. We have two guys that are going to do nothing but slice. We have done this before it works great, use a sharp knife and slice slice slice.

Sledneck
02-03-2009, 08:26 AM
Call us crazy, we are slicing to order by hand. We have two guys that are going to do nothing but slice. We have done this before it works great, use a sharp knife and slice slice slice.Wanna rent my slicer?:biggrin:

Jacked UP BBQ
02-03-2009, 08:27 AM
Is it commercial size?

Sledneck
02-03-2009, 08:31 AM
Is it commercial size?It is something like this
file:///C:/DOCUME%7E1/SZERAV%7E1/LOCALS%7E1/Temp/moz-screenshot-16.jpg