MMMM.. BRISKET..
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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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Old 09-05-2019, 09:15 PM   #1
WvQ
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Default 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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Old 09-05-2019, 11:40 PM   #2
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I hope she's paying for it!
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Old 09-06-2019, 04:00 AM   #3
keeperofsecrets
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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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Old 09-10-2019, 07:46 AM   #4
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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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Old 09-10-2019, 08:18 AM   #5
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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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