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Catering, Food Handling and Awareness *OnTopic* Forum to educate us on safe food handling. Not specifically for Catering or competition but overall health and keeping our families safe too. |
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06-30-2013, 11:48 AM | #1 |
Knows what a fatty is.
Join Date: 05-17-12
Location: Grand Junction CO
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How Many Brsikets
So I am cooking for a family event later this summer. everyone wants brisket.
Question is how many for aprox 40 people. Average size I get are in the 10-13lbs range. There will be other sides of course, I was thinking maybe 4 total but tell me if i would need more. Thanks in advance. |
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06-30-2013, 01:23 PM | #2 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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Four sounds like the right amount to me. Prolly have some left over, which is good.
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Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
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06-30-2013, 01:47 PM | #3 |
Knows what a fatty is.
Join Date: 05-17-12
Location: Grand Junction CO
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07-01-2013, 08:35 AM | #4 |
is one Smokin' Farker
Join Date: 06-22-09
Location: Eastpointe, Mi
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Four 12 pound briskets should yield around 60-65 6oz portions.
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Craig...Chief cook and pot washer, Prince of Peace Lutheran Church (LCMS) |
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07-01-2013, 09:21 AM | #5 |
On the road to being a farker
Join Date: 07-15-12
Location: Farmerville, LA
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65 X 6 = 390
390 / 16 = 24.375 24.375 / 4 ~ 6. So does a brisket typically loose half due to trimming and rendering? I've always wondered but never tested it. Thx |
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07-01-2013, 10:19 AM | #6 |
is one Smokin' Farker
Join Date: 06-25-11
Location: Mishawaka, IN
Name/Nickname : Jeremy
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Most people use 50% loss as a safe estimate (for pork butts, too), but every piece of meat will be slightly different and real world loss may be less. But at 50% you err on the side of having a little more meat than you need instead of not enough.
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07-01-2013, 07:23 PM | #7 |
is one Smokin' Farker
Join Date: 03-20-09
Location: Kansas
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I agree with marubozo. The 50% loss number is a good standard to use. We find that both pork butts and packer briskets lose between 40% to 50% from cooking. It all depends on the quality/leanness of the product. We calculate a 50% loss just to be safe. We calculate our loss on every cook and have found that it has been holding steady at 45% loss. We use the same supplier each time so the product quality is uniform. That extra 5% gives us a little buffer in finished quantity.
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Do I smell SMOKE????? |
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07-01-2013, 07:39 PM | #8 | |
Quintessential Chatty Farker
Join Date: 08-01-12
Location: Fairfield, Florida
Name/Nickname : Dave
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Quote:
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I'm Dave Got a bunch of cooking toys and a custom metal fabrication shop where I spend my time building all sorts of smokers & outdoor cooking gear. |
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07-01-2013, 08:50 PM | #9 | |
Babbling Farker
Join Date: 10-25-06
Location: Madrid, IA
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Quote:
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Bryan, Team: Pyle's BBQ Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle rotisserie ring; Big A$$ Rotisserie; New Braunfels offset smoker; Weber Smokey Mountain; Backyard Bombers BBQ HJM Μολὼν λαβέ |
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07-02-2013, 08:23 AM | #10 |
Knows what a fatty is.
Join Date: 07-19-11
Location: Severn, MD
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Yea your about right! I always overshoot and figure 8oz per person and 50% loss so if your serving 40 people I would get at least 40lbs raw of briskets so if yiour getting 14lbrs your would have some left. You also have to figure a 14lbr will lose 1.5-2lbs at least for trimming the fat and now your at 12lbs then you figure it will shrink down to 6lbs after cooking and more fat rendering. so at 6lbs you can feed 12-8oz portions so yea going 4 briskets would definitely cover you. A good rule of thumb also is
No sides --8oz meat 1 side-- 6oz meat 2 or more sides--4oz meat |
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