MMMM.. BRISKET..
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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 11-28-2007, 03:40 PM   #1
Puppyboy
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Default How many pounds....

How many pounds of brisket & pulled pork should be cooked for 60 people?
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Old 11-28-2007, 04:29 PM   #2
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what size servings? (Approx)
is there other food?
is there going to be portion control?
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Old 11-28-2007, 05:12 PM   #3
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Still variables I need to have.
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Old 11-28-2007, 05:17 PM   #4
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About 90 lbs raw equals about 45 lbs cooked equals 3/4 lb food per person.

If the briskets are flats you could start with a little less.
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Old 11-28-2007, 05:56 PM   #5
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I figure 1# per person, (raw), and get around a 50% yield. Usually a little more.
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Old 11-28-2007, 06:05 PM   #6
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Will this be brisket OR pulled pork? Or brisket AND pulled pork? What I asking is will people have a choice of one or the other or can they have both?

I usually plan on a 60% yield and 1/2# meat per person. So a 10# raw brisket will give you 6#'s or cooked meat which will feed 12 people. So figure on 50#'s raw meat to feed 60 people once. If there will be seconds or if it is a buffet, add more accordingly.
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Old 11-29-2007, 04:27 AM   #7
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1/2 pound per person? Thats an appetizer....to me anyway.
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Old 11-29-2007, 11:47 AM   #8
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Yes but if there are women there, they won't eat nearly that much. Now if you are feeding a bunch of burly men, then all bets are off.
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Old 11-29-2007, 03:46 PM   #9
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Catering planner version 3.03 available now from http://www.bbq-review.com/forum/viewtopic.php?t=10 in the top post on this thread are the new versions of the Excel spreadsheet (.xls) and a Zipped version of the spreadsheet (.zip).

Now using the number of meats and the number of sides with an algorithm to calculate multiple meat / side figures.
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Old 11-29-2007, 06:35 PM   #10
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Quote:
Originally Posted by SoEzzy View Post
Catering planner version 3.03 available now from http://www.bbq-review.com/forum/viewtopic.php?t=10 in the top post on this thread are the new versions of the Excel spreadsheet (.xls) and a Zipped version of the spreadsheet (.zip).

Now using the number of meats and the number of sides with an algorithm to calculate multiple meat / side figures.
Algoritwhat! Just kidding really a neat tool!
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Old 11-29-2007, 08:08 PM   #11
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Quote:
Originally Posted by big brother smoke View Post
Algoritwhat! Just kidding really a neat tool!
Hey! Who you calling a TOOL?

Oh, you mean the spread sheet... just kidding too!

As usual if anyone finds a mistake in it please let me know, and I'll give you free use of the corrected version. Ooops I already do that anyway.
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Old 11-29-2007, 09:12 PM   #12
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Quote:
Originally Posted by drbbq View Post
About 90 lbs raw equals about 45 lbs cooked equals 3/4 lb food per person.

If the briskets are flats you could start with a little less.
I'm with Ray. If its a buffet, plan on 3/4 a person (cooked). You might get by with 1/2, but I wouldn't risk it.

If you can control portions, then you might get by with 1/4-1/3 per sandwich.
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Old 12-03-2007, 08:36 AM   #13
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http://www.azbbqa.net/catering/
This has a nice catering spreadsheet for free.
Check it out.
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Old 12-03-2007, 09:11 AM   #14
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Thanks for the feed back guys. This is the Christmas lunch at work. The sides and other stuff will be there. It will be set up buffet style. You can have both brisket and pork if you want and there will be no portion control.

I hooked my boss on smoking last year and he has gotten pretty good. It was his idea for us to cook the meat. This will give us a chance to show off and give the boss some braggin rights. There are a few of us that will be cooking the meat with me running point.
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Old 12-03-2007, 11:37 AM   #15
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Go get 'em!
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