Real simple gig, brisket for 50-75, need confirmation on #s please.

walrus79 · 09-25-2012, 11:30 AM

So, my second small cooking/catering gig is coming up and again need some confirmation or additional feedback on estimates. Customer simply wants sliced (flat and point meat) and sauced brisket for 50-75 guests for a reception. I'm thinking I'll need about 50lbs precooked to yield 30lbs cooked meat. This will give me about right between 1/3 and 1/2 lb per serving (factoring for 75 servings). This will be pretty much the only protein there with several sides I'm told.

Do these #s seem accurate? I'm wondering if my pre to cooked weight yield is too low at 40% loss...should I make that 50% and start with 60lbs?

Thanks brethren for the any and all feedback.

Twelvegaugepump · 09-25-2012, 11:46 AM

I always cook a little more than the math tells me, especially if people are not used to good Q and/or it is the only protein. Brisket reheats well for whomever is paying you. My parents taught me to never run out of food for those you are serving. My 2 cents. 40% loss is a reasonable average. Assuming 1/3 of a pound for brisket is where I think there may be an issue.

42BBQ · 09-25-2012, 03:35 PM

I would say add 10% to your max estimate, you certainly don't want to under deliver at a reception. And if you make an extra brisket above what you are thinking now, charge accordingly and you have nothing to lose.

That being said, I'm not a caterer so there are better qualified guys to answer that.

09-25-2012, 11:30 AM	#1
walrus79 Knows what a fatty is. Join Date: 07-22-11 Location: Springfield, VA Downloads: 0 Uploads: 0	Real simple gig, brisket for 50-75, need confirmation on #s please. So, my second small cooking/catering gig is coming up and again need some confirmation or additional feedback on estimates. Customer simply wants sliced (flat and point meat) and sauced brisket for 50-75 guests for a reception. I'm thinking I'll need about 50lbs precooked to yield 30lbs cooked meat. This will give me about right between 1/3 and 1/2 lb per serving (factoring for 75 servings). This will be pretty much the only protein there with several sides I'm told. Do these #s seem accurate? I'm wondering if my pre to cooked weight yield is too low at 40% loss...should I make that 50% and start with 60lbs? Thanks brethren for the any and all feedback. __________________ aka Nancy, Cap'n, Brown Liquor BBQ, Large Big Green Egg, MABA Member, KCBS CBJ

09-25-2012, 11:46 AM	#2
Twelvegaugepump is one Smokin' Farker Join Date: 08-21-11 Location: Menasha, WI Downloads: 1 Uploads: 0	I always cook a little more than the math tells me, especially if people are not used to good Q and/or it is the only protein. Brisket reheats well for whomever is paying you. My parents taught me to never run out of food for those you are serving. My 2 cents. 40% loss is a reasonable average. Assuming 1/3 of a pound for brisket is where I think there may be an issue. __________________ KCBS Certified Judge Weber Gasser Weber 18" circa 1965 2 22" Weber Silvers and 1 22" Weber Gold King Pig UDS Tejas Charcoal 2452 Grill, 28" discada Char Griller King Kamado 1 Smokey Joe and 1 Mini WSM Currently building a 22' Portable Kitchen www.bullybbq.com

09-25-2012, 03:35 PM	#3
42BBQ is One Chatty Farker Join Date: 06-26-10 Location: Manheim, PA Downloads: 0 Uploads: 0	I would say add 10% to your max estimate, you certainly don't want to under deliver at a reception. And if you make an extra brisket above what you are thinking now, charge accordingly and you have nothing to lose. That being said, I'm not a caterer so there are better qualified guys to answer that. __________________ Meadowcreek SQ36 with 2nd grate, 1991 Weber Performer w/ SS table, UDS, gasser.-Glenn-