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How much Brisket?

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    How much Brisket?

    I'm smoking brisket for a potluck in September for about 30 people. When I did some pulled pork I figured 1# per person uncooked. Does that work for brisket also?

    #2
    I typically yield 40-42% on brisket as opposed to 50% on pulled pork. 30 pounds will get you about 1/4 pound cooked meat per capita.

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      #3
      18 pounds of uncooked will serve about 5 oz. per person with left overs.

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        #4
        Before trimming figure 40% yield. Then figure how many men and 3/4 lb. woman 1/2 lb. and kids 1/4 lb. or hamburgers or hotdogs for them. Add an extra few lbs. for extras and planned overs for sandwiches for you the next day. Brisket heats up nicely in the microwave.

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          #5
          I have 2-16# briskets plus I'll make some butter bath chicken thighs. I'm sure some one else will bring some meat also. Thanks everyone

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            #6
            IMO 2 16 lb briskets before trimming will disappear in a heartbeat. Cook plenty of chicken, some don't like beef anyway.

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            • ofelles
              ofelles commented
              Editing a comment
              my thoughts exactly

            #7
            Briskets & Boston Butts (pulled pork)




            50 people 20lbs finished meat requires 40 lbs raw meat

            30 12 24

            25 10 20

            20 8 16

            15 6 12

            12 5 10

            10 4 8

            8 3.2 6.4

            6 2.5 5



            6.4 ounces serving finished meat per person




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              #8
              Lucky you ain't cookin for me. Been known to eat more than 5 lbs in a sitting. Calculate with all the trimmings and green stuff about .5 kilos per average person.

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              • ofelles
                ofelles commented
                Editing a comment
                Hopefully there are not Argentinians there! Couple three of you guys and we all go hungry!

              #9
              Lot of good thoughts here so I won't worry about redundantly stating more numbers. I'll just say EVERY brisket cook I do I try to plan for leftovers and there's always much less leftover that I'd hoped, even with plenty of sides. So whichever equation you use, err on the side of cooking too much, because leftover good brisket is a wonderful thing!

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