Vending Pastrami

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

Quote:

Originally Posted by Bbq Bubba

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.

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

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.

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

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

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

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?

Spydermike72 · 02-02-2009, 05:10 PM

Quote:

Originally Posted by Bbq Bubba

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

Restaurant Depot has them here as well...

02-02-2009, 01:22 PM	#1
Jacked UP BBQ Babbling Farker Join Date: 06-09-08 Location: Forker River, NJ Downloads: 0 Uploads: 0	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 __________________ Jacked UP BBQ vending Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ Fec 750 Fec 100 Large Spicewine

02-02-2009, 02:07 PM	#2
Bbq Bubba somebody shut me the fark up. Join Date: 05-03-07 Location: New Baltimore, Mi. Downloads: 0 Uploads: 0	Probably more like brisket, 60% yield at least if not better since your not cooking it so long. __________________ Pitmaster @ Lockharts BBQ Beer Snob I cook the best brisket north of Dallas. Get over it. Northern midwest director for OBR www.operationbbqrelief.com

02-02-2009, 02:42 PM	#4
big brother smoke somebody shut me the fark up. Join Date: 05-03-06 Location: Ventura, CA Downloads: 0 Uploads: 0	How long do you cook pastrami? __________________ Peace and Smoke, BBS https://www.bigpoppasmokers.com/stor...nufacturer=314 My Weapons: Custom rig - Kandi, UDS; Bubba Keg; 22.5 WSM x 2; 18.5 WSM; BWS extended party; BWS Gator and an Onyx Oven; 29' ft Coachmen Leprechaun (Lola); Avatar by Grillman. Dan Chambers get well soon, so we can tell you to "Shut up Chambers"

02-02-2009, 02:46 PM	#5
Divemaster somebody shut me the fark up. Join Date: 09-23-07 Location: North Side of Chicago Illinois Downloads: 0 Uploads: 0	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). __________________ Jeff CBJ# 23376 Stockcar BBQ* Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.

02-02-2009, 03:23 PM	#7
Jacked UP BBQ Babbling Farker Join Date: 06-09-08 Location: Forker River, NJ Downloads: 0 Uploads: 0	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 vending Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ Fec 750 Fec 100 Large Spicewine

02-02-2009, 03:24 PM	#8
Jacked UP BBQ Babbling Farker Join Date: 06-09-08 Location: Forker River, NJ Downloads: 0 Uploads: 0	I'll post some pics of mine for ya bubba __________________ Jacked UP BBQ vending Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ Fec 750 Fec 100 Large Spicewine

02-02-2009, 03:29 PM	#9
CajunSmoker is Blowin Smoke! Join Date: 02-06-07 Location: Rolling down the river between St Louis and New Orleans Downloads: 0 Uploads: 0	Are you buying the briskets cured or are you curing your own? __________________ Rodger How y'all are? I'm glad you got to see me I guarontee Justin Wilson 4/24/1914 - 09/05/2001 CAJUN QUE KREWE Proud ARKLAFO KCBS member & CBJ#24398 Twin CoonAss Ugly Drum Smokers Brinkman Smoke King Deluxe Brinkman Gourmet ECB with super chicken mods Weber OTS kettle

02-02-2009, 03:30 PM	#10
Jacked UP BBQ Babbling Farker Join Date: 06-09-08 Location: Forker River, NJ Downloads: 0 Uploads: 0	I am buying them ready for the smoker. Much easier and less chance of disaster. __________________ Jacked UP BBQ vending Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ Fec 750 Fec 100 Large Spicewine

02-02-2009, 03:31 PM	#11
CajunSmoker is Blowin Smoke! Join Date: 02-06-07 Location: Rolling down the river between St Louis and New Orleans Downloads: 0 Uploads: 0	That will definitly take a lot of the work out of it. Nothing like homecured though __________________ Rodger How y'all are? I'm glad you got to see me I guarontee Justin Wilson 4/24/1914 - 09/05/2001 CAJUN QUE KREWE Proud ARKLAFO KCBS member & CBJ#24398 Twin CoonAss Ugly Drum Smokers Brinkman Smoke King Deluxe Brinkman Gourmet ECB with super chicken mods Weber OTS kettle

02-02-2009, 03:33 PM	#12
Jacked UP BBQ Babbling Farker Join Date: 06-09-08 Location: Forker River, NJ Downloads: 0 Uploads: 0	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. __________________ Jacked UP BBQ vending Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ Fec 750 Fec 100 Large Spicewine

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