Starting with a 16 pound whole packer brisket, USDA Prime, that trims to 12.5 pounds. Wrap it in foil when it reaches 150 degrees F. and cook it to an internal temperature of 203 degrees F. Let the foil-wrapped brisket rest wrapped in a beach towel in a cooler for two hours. How many people will that feed if that's the only meat at the meal? Following are some pictures of my briskets.
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As pkadare advises 1/2 pound a person should be safe, but if want to try to pin point it the ages of your guests, whether they are male or female and the quality of your cook, which I believe will be excellent, all can make a difference.
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Am I right in understanding you trimmed 3.5 lbs? Seems like a lot to me. I didn’t weigh the last beast I did, but I don’t think I was anywhere near that.Last edited by Razor; July 3, 2019, 11:34 AM.
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I usually plan on one pound of the full, untrimmed packer per person. Between trimming and shrinkage that usually works out to a bit more than a half pound per person. And add 3 or 4 pounds for leftovers.
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I figure 5-6 ounces of cooked brisket per person. It’s a little over 1/3 pound. 9 pounds will serve about 25 people. A brisket will have about 43% waste. Which is about a 16 pound brisket.
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It really depend on the group you are feeding. I had 8 total of 10 up last year with a 12 pounder after trimming, and they dang near ate all of it. I may have had enough for a sandwich. So plan on your crowd. Women and kids will eat less men will eat more and big men will a lot more.
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Generally speaking...count on 1/2lb per person...
BUT...if my brother and his son are invited...that would feed two. LOL
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LOL I know what ya' mean I come from a family of big men. Say all over 6 feet, 200 lbs. You might say when we have a Steiner reunion with 80 people we like to eat. We always figured on a pound. At a typical reunion back in the early 70's when 8 or 10 of us were playing HS footfall we needed that meat. I weighed, 240 back then. LOLLast edited by mountainsmoker; July 5, 2019, 08:06 PM.
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