brisket for 100 - BBQ Central

Go Back   BBQ Central > General > Catering Corner
Click Here to Login
Thread Tools Display Modes
Old 10-29-2008, 10:32 AM   #1
dmtky's Avatar

Join Date: Sep 2008
Location: Berry, Kentucky
Posts: 239
brisket for 100

I'm doing a reception for 100. 2 meats, butts and brisket, want to be sure to send enough, cooking 8 butts but wondered about how many briskets to do, should I use packers or flat. thanks for any help.

Lang 84 original
BQGrills Pig Cooker
dmtky is offline   Reply With Quote
Old 10-29-2008, 11:20 AM   #2
Saint O'Que
Gary in VA's Avatar

Join Date: Mar 2005
Location: McGaheysville, Virginia
Posts: 1,411
100 people X .25 lb/person = 25 lbs finished product

at a safe average of 60% yield on Flats, I would do 42 lbs minimum

Make it easy on yourself... do them ahead of time... slice and foodsaver em, then do the boil in bag thing to reheat. (same for the pork) Just ask Tanehill Kid how easy that was.

Gary Cline
Gary's Barbeque
McGaheysville, Virginia

Barbeque. Sit back, relax, and let the smoke work it's magic!

You can't drink all day, unless you start in the morning.

Lang 84 Deluxe
Primo Oval XL
Weber Smokey Mountain
Weber 22" One Touch Gold
Brinkman Smoke - n - pit Pro
Cheap Table Top Grill
Weber Silver Gasser - she left me on 9/11/10
Gary in VA is offline   Reply With Quote
Old 10-29-2008, 12:55 PM   #3
BBQ Central College
monty3777's Avatar

Join Date: Apr 2008
Location: Iowa, Italy - in my heart and my blood!
Posts: 407
whole packers! I find that people who don't eat a lot a brisket tend to eat the brisket pieces cut from the area where the flat and the point are connected. They love that fat line that runs through the meat. I also do packers when I'm chopping. I guess I'm just partial to packers.

+1000 on the foodsaver method. Do your food ahead of time and give yourself plenty of time when doing that much meat - especially if this is your first time. Try and do it the night before and I promise you will hate life!
Horizon 24" offset
CharBroil Commercial Gas
Brinkmann Pitmaster

If there's a new way...I'll be the first in line...but it better work this time!
monty3777 is offline   Reply With Quote
Old 10-29-2008, 01:30 PM   #4
Official BBQ Central Mark
Pigs On The Wing BBQ's Avatar

Join Date: Apr 2005
Location: Akron New York
Posts: 6,922
Trust Gary, he knows his stuff!
The secret of life is honesty and fair dealing. If you can fake that,
you've got it made. -Groucho Marx (1890-1977)
Team Gruber Mister BBQ
KCBS Citified Judge 8282
Tomorrow is just your future yesterday
Pigs On The Wing BBQ is offline   Reply With Quote
Old 10-29-2008, 03:53 PM   #5
BBQ Centralite
Woodman's Avatar

Join Date: Jan 2005
Location: Mentor, Oh
Posts: 4,457
I'd go with flats simply because they finish more quickly! I'd go with 50 lbs of each meat, but I always have mucho leftovers. I don't like there to be any question! I usually figure 1 lb per person raw . Good luck. WM
"I was born to cook for people"
Woodman is offline   Reply With Quote
Old 10-30-2008, 03:37 PM   #6
Official BBQ Central Mark
Bill The Grill Guy's Avatar

Join Date: Jan 2005
Location: Virginia
Posts: 5,449
Originally Posted by Pigs On The Wing BBQ
Trust Gary, he knows his stuff!
Yep, he is a food saving nut.

Bill The Grill Guy
"Life, it's what you do between meals."
Bill The Grill Guy is offline   Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 08:43 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, vBulletin Solutions, Inc.