Brisket Yield?

[rdberry76]

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.

Rob
Rooter-Tooter BBQ

[landarc]

That request seems very normal to me, maybe a little light on all fronts in fact.

On a packer brisket from the package...assuming a 12 to 15 pound packer:
1.5 to 2 pounds lost to trim
35% weight lost during cooking

So, a 14 pound brisket will yield 7-8 pounds of cooked meat. Three servings per pound, you are looking at 20 to 24 servings per raw 14 pound packer.

[rdberry76]

Thank you for your help. Now my question is they want burnt ends, how does that figure in to my equation?

[landarc]

50/50/50 pork/brisket/burnt ends? That is a toughie. It has been my experience that the point is almost always smaller than the flat. That would mean you have to cook with an assumed yield for the difference between the point and flat. How many pounds of burnt ends do they want?

[rdberry76]

No he just wants burnt ends with his slices. So I guess he will get whatever burnt ends that we get from the 2-3 points. I guess I answered my own question huh?! Thanks again for your help

[landarc]

hope it helps you out

[BBQ Nuts]

we did 2 briskets for a gig last weekend. here was our numbers...

full packers orig weight 17lb 15oz and 16lb 14oz
trimmed 14lb 14oz and 14lb 6oz
sliced both point and flat 7lb 2oz and 6lb 12 oz

[HBMTN]

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

[Triple T BBQ]

Originally Posted by landarc

That request seems very normal to me, maybe a little light on all fronts in fact.

On a packer brisket from the package...assuming a 12 to 15 pound packer:
1.5 to 2 pounds lost to trim
35% weight lost during cooking

So, a 14 pound brisket will yield 7-8 pounds of cooked meat. Three servings per pound, you are looking at 20 to 24 servings per raw 14 pound packer.

Landarc is dead on acturate as usual. I was going to post pretty much the same estimate on brisket. Its a hard meet to make profit on if people don't know what they are buying vs. pulled pork. I would prep more than you need as others have said, you are the one that looks bad. Get them to cover 110-115 people in the price and you should be very safe.

[PorkQPine]

Looks like yield is 55-60% of raw weight.

[luke duke]

Originally Posted by landarc

That request seems very normal to me, maybe a little light on all fronts in fact.

On a packer brisket from the package...assuming a 12 to 15 pound packer:
1.5 to 2 pounds lost to trim
35% weight lost during cooking

So, a 14 pound brisket will yield 7-8 pounds of cooked meat. Three servings per pound, you are looking at 20 to 24 servings per raw 14 pound packer.

You trim a chitload more than I do.