ブタ
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Catering, Food Handling and Awareness > Catering, Vending and Cooking For The Masses.

Notices

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.


Reply
Thread Tools
Unread 03-02-2013, 06:30 PM   #1
rdberry76
Found some matches.
 
Join Date: 02-22-12
Location: Henderson,ky
Downloads: 0
Uploads: 0
Cool 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
rdberry76 is offline   Reply With Quote
Unread 03-02-2013, 06:33 PM   #2
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: San Leandro, CA
Downloads: 0
Uploads: 0
Default

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.
__________________
Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
landarc is online now   Reply With Quote
Unread 03-02-2013, 09:10 PM   #3
rdberry76
Found some matches.
 
Join Date: 02-22-12
Location: Henderson,ky
Downloads: 0
Uploads: 0
Default

Thank you for your help. Now my question is they want burnt ends, how does that figure in to my equation?
rdberry76 is offline   Reply With Quote
Unread 03-02-2013, 09:14 PM   #4
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: San Leandro, CA
Downloads: 0
Uploads: 0
Default

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?
__________________
Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
landarc is online now   Reply With Quote
Unread 03-02-2013, 10:05 PM   #5
rdberry76
Found some matches.
 
Join Date: 02-22-12
Location: Henderson,ky
Downloads: 0
Uploads: 0
Default

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
rdberry76 is offline   Reply With Quote
Unread 03-02-2013, 10:26 PM   #6
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: San Leandro, CA
Downloads: 0
Uploads: 0
Default

hope it helps you out
__________________
Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
landarc is online now   Reply With Quote
Thanks from:--->
Unread 03-02-2013, 11:16 PM   #7
BBQ Nuts
Knows what a fatty is.
 
Join Date: 02-27-11
Location: Fairfax, VA
Downloads: 0
Uploads: 0
Default

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
BBQ Nuts is offline   Reply With Quote
Thanks from:--->
Unread 03-03-2013, 10:40 AM   #8
HBMTN
is One Chatty Farker
 
Join Date: 10-16-08
Location: Virginia
Downloads: 0
Uploads: 0
Default

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
HBMTN is offline   Reply With Quote
Thanks from: --->
Unread 03-03-2013, 10:33 PM   #9
Triple T BBQ
Full Fledged Farker
 
Join Date: 12-20-11
Location: SE, Minnesota
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by landarc View Post
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.
Landarc is dead on acturate as usual. I was going to post pretty much the same estimate on brisket. Its a hard meet to make profit on if people don't know what they are buying vs. pulled pork. I would prep more than you need as others have said, you are the one that looks bad. Get them to cover 110-115 people in the price and you should be very safe.
__________________
Triple T BBQ - CBJ 2012-2014 [url]http://www.bbq-brethren.com/forum/showthread.php?t=123061[/url]
Triple T BBQ is offline   Reply With Quote
Thanks from: --->
Unread 03-06-2013, 11:36 AM   #10
PorkQPine
Full Fledged Farker
 
Join Date: 12-10-07
Location: Roseville, CA
Downloads: 0
Uploads: 0
Default

Looks like yield is 55-60% of raw weight.
__________________
PorkQPine
PorkQPine is offline   Reply With Quote
Unread 03-14-2013, 08:34 AM   #11
luke duke
is One Chatty Farker
 
Join Date: 01-16-10
Location: Dallas, TX
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by landarc View Post
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.
You trim a chitload more than I do.
luke duke is offline   Reply With Quote
Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 05:09 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts