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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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Unread 01-03-2014, 07:41 PM   #1
Teebody
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Default How much brisket??

I am sure this has been asked and answered a hundred times but here goes one O one...How much brisket would it take to feed 200 people at a wedding reception?
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Unread 01-03-2014, 08:32 PM   #2
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I would aim for 70 lbs cooked weight. It seems the yield is about 50%, so I'd start with about 140 lbs raw weight.
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Unread 01-03-2014, 09:28 PM   #3
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My figures are right with midwest kc. That is figured on 5oz per person plus 10% buffer. I would maybe bump those numbers up some if there will not be buns.
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Unread 01-04-2014, 04:03 PM   #4
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Thanks for the help. We have cooked some pig roast benefits for folks and the local Fire Department but pulled pork is more forgiving than brisket. Any other suggestions that could help out some newbies?
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Unread 01-04-2014, 05:29 PM   #5
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Quote:
Originally Posted by Teebody View Post
Thanks for the help. We have cooked some pig roast benefits for folks and the local Fire Department but pulled pork is more forgiving than brisket. Any other suggestions that could help out some newbies?
Make sure you have the meat cooked and done at least an hour ahead of the time you are going to serve. This gives the brisket time to rest and you a buffer for slicing. Brisket will hold really well in a cooler or hot box with no extra heat for a few hours.
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