Brisket and sausage

My guestimate is that is enough brisket to feed around 400 people and enough sausage for 225 people. I would cut it back to around 17 briskets and maybe 90 lbs of sausage. That would give every guest a 1/3 of a lbs option of each. But wait to see what others say, that is my quick guestimate.

11 lb average is 275 lbs raw. That's about 125 lbs of flat cooked or 6.6 oz per person. Probably a good number depending on sides. What are you doing with the points? I assume that you are not serving chopped brisket so it's really just leftover for a wedding. I'd buy 7-8 lb flats and get 4+ lb per finished flat and you'd need 35 to be safe.

You need more sausage. If you are doing links assume 1 link per person. Now good old Johnsonvilles are about 3 oz each and that works with the extra brisket. Get 30 extra to be safe. I wouldn't serve bulk.

Woodreaux BBQ said:

Ford,
Why do you use flats for this? The flats in MS are more than double the price of packers and your yield is about 60 % on flats and 50 % on packers. Could you not save the points for future use or for coworkers' "burnt ends"? i have never done that large of a job so I am asking instead of questioning. Thanks in advance

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Remember that 50% on packers is for the entire thing not nice flat slices for a wedding. Flat would end up the same either way so it's a 12 lb packer with 6-7 lb of flat and you'd get 60% of that or around 4 lbs. But the math says buy flats if the price was that much different.

The point can be frozen. Up in MI it's harder to get good packers and price difference is not as great. Plus I only have so much storage so unless I was doing chopped brisket sammys somewhere that I could use the point fairly quickly I' probably end up giving it to neighbors. And with 35 briskets thats a lot of meat to give away. Fine for a couple of briskets but once you start cooking volume these numbers add up quickly.