How Many Briskets???

[Bukmstr]

Hello my fellow BBQ Guru's

I have been asked to cook for a party that will have approx. 75 people, How many briskets should I attempt to make with some for left overs??? Thanks for the input!

-Buk-

[Zeeman]

If that's all da meat, 5 , 10-12 pound whole briskets should do ya. With some sides of course.
z

[Tex BBQ]

Buk,

Figure one brisket for every ten people and you will have leftovers. Remember.....that is if you have the hump on the brisket for chopped meat and use the flat for sliced.

Mike

[txpgapro]

I'd figure 5 briskets that are close to 15# each. You will have leftovers.

[SCOTT]

I figure 1 brisket per person and you will have leftovers :D

[rstcso]

I figure 1 brisket per person and you will have leftovers :D

And some very good friends :lol: .

Five should give you enough for about 1/2 lb/person.

[vinman]

I'm thinking I'd like 5 :wink:
You can take the leftovers before you give them up too.
By the way...I hear they're called "plan aheads"

[Zeeman]

5 nice briskets, cooked to 200*, chopped/pulled with plenty of buns and sauce, makes plenty of sammies. At least 20 - 25 per brisket.
z

[vinman]

Now you got me all hungry Z :lol: :lol: :lol:

[danj217]

I noticed someone mentioned using the flat for slices, and the "hump" for chopped brisket. Is the "hump" what you guys refer to as the "point"? If so, in competition cooking, do you all trim this piece off? Sorry for going off the path of the original question :oops: :oops:

[rstcso]

I noticed someone mentioned using the flat for slices, and the "hump" for chopped brisket. Is the "hump" what you guys refer to as the "point"? If so, in competition cooking, do you all trim this piece off? Sorry for going off the path of the original question :oops: :oops:

Never have cooked in competition, but the "point" would be the end of the brisket "flat" that is not as thick and comes to a point, literally. I guess the "hump" would be the part of a packer brisket that's separated from the flat by a layer of fat. This piece usually has higher fat content and the direction of the grain is perpendicular to the direction of the grain of the flat, so if you're going to slice it, separate the two pieces first.

Welcome and congratulations, danj217. Your first post and you've already hijacked a thread :lol: .

[Thom Emery]

:lol:

[Bukmstr]

Thanks All for the number. I will start my planning and see what happens.......Good Cookin to everyone! :D

[TexLaw]

I noticed someone mentioned using the flat for slices, and the "hump" for chopped brisket. Is the "hump" what you guys refer to as the "point"? If so, in competition cooking, do you all trim this piece off? Sorry for going off the path of the original question :oops: :oops:

Never have cooked in competition, but the "point" would be the end of the brisket "flat" that is not as thick and comes to a point, literally. I guess the "hump" would be the part of a packer brisket that's separated from the flat by a layer of fat. This piece usually has higher fat content and the direction of the grain is perpendicular to the direction of the grain of the flat, so if you're going to slice it, separate the two pieces first.

Welcome and congratulations, danj217. Your first post and you've already hijacked a thread :lol: .

Actually, the point is the "hump" that everyone's talking about in this thread. It is that other muscle that is separated from the flat by that layer of fat. The pointy part of the flat is just a pointy part of the flat. :D

In a competition, one submits slices of the flat.


TL

[Michiana Mark]

I'll vote with z . 5 should be plenty. chop the points after they're seperated, and slice the flat. Makin me hungry.

[Michiana Mark]

Oh slice off those burnt ends, and leave those at home. You wouldn't want to serve anything that burnt to your guest. :D :D :D

[rstcso]

Actually, the point is the "hump" that everyone's talking about in this thread. It is that other muscle that is separated from the flat by that layer of fat. The pointy part of the flat is just a pointy part of the flat. :D

In a competition, one submits slices of the flat.

I knew I shouldn't have tried to answer this :oops: .