Thread: Brisket Yield?
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Unread 03-03-2013, 10:40 AM   #8
HBMTN
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Join Date: 10-16-08
Location: Virginia
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With my catering business I would not allow such a suggestion. If they want brisket and pork I would price it for the 100 people and explain to the client that it would look bad on you if you were to run out one meat and people think you did something wrong. In my area pork is king and if I run out of pork after 50 people the other 50 would be upset, and they would not blame the host they would say we ran out of pork.

As far as yield I figure 50% yield from whole packers
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