My question to all you BBQ experts out there is not a new one. It's one you've been asked several times over in one form or another. So here goes: What kind of yield do you usually get from cooking your briskets? My partner and I are catering a wedding this weekend of pulled pork and brisket. We are not sure how much brisket to cook. The couple are expecting 100 people but want pulled pork for 50 and brisket for 50 (kinda odd request I know). They are having 2 sides and desserts. So how many lbs of brisket do we need and how many lbs do we need to cook to get that number?
Thank you guys and gals for all your help on this.