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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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03-02-2013, 06:30 PM | #1 |
Found some matches.
Join Date: 02-22-12
Location: Henderson,ky
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Brisket Yield?
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 |
03-02-2013, 06:33 PM | #2 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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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.
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03-02-2013, 09:10 PM | #3 |
Found some matches.
Join Date: 02-22-12
Location: Henderson,ky
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Thank you for your help. Now my question is they want burnt ends, how does that figure in to my equation?
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03-02-2013, 09:14 PM | #4 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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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?
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03-02-2013, 10:05 PM | #5 |
Found some matches.
Join Date: 02-22-12
Location: Henderson,ky
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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
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03-02-2013, 10:26 PM | #6 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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hope it helps you out
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03-02-2013, 11:16 PM | #7 |
On the road to being a farker
Join Date: 02-27-11
Location: Fairfax, VA
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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 |
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03-03-2013, 10:40 AM | #8 |
is Blowin Smoke!
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 |
03-03-2013, 10:33 PM | #9 | |
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Join Date: 12-20-11
Location: SE, Minnesota
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Quote:
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03-06-2013, 11:36 AM | #10 |
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Join Date: 12-10-07
Location: Roseville, CA
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Looks like yield is 55-60% of raw weight.
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PorkQPine |
03-14-2013, 08:34 AM | #11 | |
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Join Date: 01-16-10
Location: Dallas, TX
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