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
Probably more like brisket, 60% yield at least if not better since your not cooking it so long.
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).
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.
I can get corned flats or points from my meat guy by the case Boss.
Maybe check out your supplier? :biggrin:
My question is why are you cooking pastrami on St. Patty's day? Isn't corned beef the traditional dish?
My question is why are you cooking pastrami on St. Patty's day? Isn't corned beef the traditional dish?