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Catering, Vending and Cooking For The Masses. this forum is OnTopic. A resource to help with catering, vending and just cooking for large parties. Topics to include Getting Started, Ethics, Marketing, Catering resources, Formulas and recipes for cooking for large groups. |
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09-05-2019, 09:15 PM | #1 |
Full Fledged Farker
Join Date: 07-04-13
Location: Reedsville, West Virginia
Name/Nickname : WvQ
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Wife got me in a mess with Brisket
Wife volunteered me to cook Brisket for a function. Then I found out it was for 500 people! Another guy is doing Pork Butt. Based on what I read hear, if I buy trimmed Brisket I’m going to need 165 lbs of meat if I’m planning on 1/4lb apiece after cooking. Is my figuring correct? I accounted for 30% loss
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A Hope A Dream and a Lang 84 |
09-05-2019, 11:40 PM | #2 |
is Blowin Smoke!
Join Date: 09-07-12
Location: Independence, MO
Name/Nickname : Justin
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I hope she's paying for it!
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09-06-2019, 04:00 AM | #3 |
Full Fledged Farker
Join Date: 05-14-16
Location: monroe, ga
Name/Nickname : ringo
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I'd do 50% loss and 3 oz per person if you are serving, and 5 oz or higher per if it is self-serve. You can make it go further if you serve it as chopped brisket rather than sliced.
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May your wood stay dry and your smoke stay blue. A-1 Competition Smoker 48x48 open wood grill 72x48 open wood grill/smoker/pig roaster Sam's 8-burner gas Event Grill w/griddle drop-in Blackstone Range Top Combo Grill |
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09-10-2019, 07:46 AM | #4 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Never heard of buying trimmed brisket??
Your looking at a minimum of 250 lbs raw to feed that many people.
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Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
09-10-2019, 08:18 AM | #5 |
Quintessential Chatty Farker
Join Date: 06-23-12
Location: Kansas City
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You can buy trimmed brisket here, from butchers as well as local grocers, but it'll cost ya. Any time a human touches the meat, the price goes up, plus the "loss" from trimming. They run about double here.
That's a lot of meat - do you have the ability to safely store, hold, and serve that much meat? I realize this is the catering sub-forum but not everyone is a caterer, so wasn't sure...it's not a small task.
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Shirley Fab 250g trailer | Primo XL kamado | Red Weber Limited Edition kettle + 26” kettle | Clonesaker PDS (pretty drum smoker) |
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