the answers run the gamut of "1lb uncooked/ .5lb cooked" per person all the way to "there is no limit". We also question the price per lb that’s listed in the piece.
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My name is Josh, not Joey (surprise), and I reside in Central Ohio. I have been grilling since I could drive, and smoking for around 15 years. Over the past couple of years I have gotten more into just cooking, and really enjoy sous vide and the flat top. I find myself experimenting with different foods and new ways of cooking as an outlet to work stress. I use every piece of equipment I own regularly, with the exception of the electric smoker. That only gets brought out on occasion to make jerky.
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1lb/0.5lb raw/cooked per person is a good estimate. When I cooked briskets for a bachelor party, I used 0.75lbs cooked per person because I knew the age and appetite of the folks involved.
Costco nearby has prime packer briskets for $3.99/lb. Labor is expensive, so when you start looking at pre-trimmed pieces, you can easily get into the $9-12/lb range.
1lb raw/0.5lbs cooked in my estimate includes both trim loss and cooking loss. If you're buying a pre-trimmed brisket and not a packer, you'd only have to account for cooking loss. I'd say closer to 70% yield from a trimmed brisket.
Sadly, for NY, those brisket prices seem fairly on point for a trimmed brisket. It is rare to find a packer on a shelf here.. occasionally I can find one at Sam's Club for maybe $5/lb and have never seen one at Costco. Most often in supermarkets you'll find a trimmed brisket flat for $8-12/lb. Around the same price is you went to a butcher shop, if they even have it without special ordering.
1 lb per person is more than enough with plenty of leftovers. I can't imagine cooking a 10lb brisket and not having enough for 10 people to gorge themselves, especially if part of a bigger meal
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It depends on so many things....like are you feeding the Offensive line of a football team or a girl scout troop, are you letting them eat off a buffet or are you serving, how many sides are you serving, will there be dessert?
the Oline eating off a buffet with very few sides are gonna clean you out fast!!!!
@WillTravelForFood.....I use to feed my OLine every week during the summers and a lot of the season.....wow....unbelievable how much they can eat!!!...oh to be young again.
A few leftovers aren't the worst thing in the world; running out early might be. When I worked for a butcher shop, we used to recommend 1/2 pound of boneless meat per guest and 3/4 pounds of bone-in. I would go high and figure 3/4 pound. As has been pointed out though, also depends on a number of other variables.
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We recently had done a wedding, we served pulled pork and brisket as proteins and with all the sides we figured 1/2 lbs per. We also served the meats to make sure that was met. There was plenty for seconds, although the brisket did get cleaned up. There was pulled pork left.
I always assume I will have leftovers using 1/2 lb pre-cook when doing a large group, 2-3 sides, and a couple appetizers (moink balls are always a hit). Of course, I love leftovers for breakfast tacos, beans, chili, and other dishes, so I am happy to overcook.
The 1/2lb per person is reasonable IF (big IF) you have a typical crowd. That is normal folks, not BBQ fiends. Couples (so ~ half women who eat less on average) and especially if there are sides, etc too. Another factor is what other mains there are (BBQ chicken? Pulled pork? Ribs? Or just brisket?
Last edited by rickgregory; March 29, 2022, 09:51 PM.
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