Jacked UP BBQ
Babbling Farker
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
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Vending Pastrami
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Bbq Bubba
somebody shut me the fark up.
Probably more like brisket, 60% yield at least if not better since your not cooking it so long.
Jacked UP BBQ
Babbling Farker
Thanks, I knew you would come through.:lol:
How long do you cook pastrami?
Divemaster
somebody shut me the fark up.
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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).
The yield is close to 60% the last couple of times (including this weekend).
Bbq Bubba
somebody shut me the fark up.
Sorry to hear your camera is broken. :roll:
Jacked UP BBQ
Babbling Farker
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
Babbling Farker
I'll post some pics of mine for ya bubba
CajunSmoker
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Are you buying the briskets cured or are you curing your own?
Jacked UP BBQ
Babbling Farker
I am buying them ready for the smoker. Much easier and less chance of disaster.
CajunSmoker
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That will definitly take a lot of the work out of it. Nothing like homecured though
Jacked UP BBQ
Babbling Farker
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
is Blowin Smoke!
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
somebody shut me the fark up.
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
somebody shut me the fark up.
Hope you have a good slicer. That is gonna be a hell of a lot of slicing.
Bigmista
somebody shut me the fark up.
My question is why are you cooking pastrami on St. Patty's day? Isn't corned beef the traditional dish?
U2CANQUE
is Blowin Smoke!
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
Babbling Farker
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.
