The BBQ BRETHREN FORUMS.
Page 1 of 2 1 2
Show 50 post(s) from this thread on one page

The BBQ BRETHREN FORUMS. (http://www.bbq-brethren.com/forum/index.php)
-   Catering, Vending and Cooking For The Masses. (http://www.bbq-brethren.com/forum/forumdisplay.php?f=62)
-   -   Vending Pastrami (http://www.bbq-brethren.com/forum/showthread.php?t=56125)

Jacked UP BBQ 02-02-2009 01:22 PM
Vending Pastrami
 
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
Quote:
Originally Posted by Bbq Bubba (Post 841983)
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
Quote:
Originally Posted by Divemaster (Post 842015)
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
Quote:
Originally Posted by OC PIG ASSASSINS (Post 842056)
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
Quote:
Originally Posted by Bossmanbbq (Post 842082)
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
Quote:
Originally Posted by Bbq Bubba (Post 842089)
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...


All times are GMT -5. The time now is 09:47 PM.
Page 1 of 2 1 2
Show 50 post(s) from this thread on one page

Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2013, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.