Cooking brisket for 60 and need some advice

Unknown · April 2009

I have an XL and a large to work with, plus some grid extenders.

Using the extenders, I can get (I'm guessing) two packer briskets from my butcher or three large flats from Costco on the XL. I can get two flats on the large.

Anybody have suggestions for which cut and how much I need, given that I am cooking for 60 people? Should I just stick with the flats? I love the moistness of the packer cuts but they take up a lot of space!

Thanks in advance for any input.

BB

fishlessman · April 2009

dont know the quantity for briskets that you will need, but you can get more than that on the eggs. i can do two 8 pound flats and two 8 pound butts on a large all at the same time.

Panhandle Smoker · April 2009

This may or may not help but I recently cooked 12 Boston butts for 300. I had to stand them up on end. I did move them around a little during the cook as not all of the meat was covered by the plate setter. All turned out well. I have only done brisket once and it was a large 14# packer. I have always heard to figure 1/4 pound per person. Some will eat light and some pig out but it is a decent average.

5 on the large

7 of the larger ones on the XL

johann · April 2009

Hrm, wonder if you could double up platesetters to cover more meat? Would be more thermal mass too. Prolly ruin airflow though

Celtic Wolf · April 2009

You are going to need 1/4 to 1/3 pound per serving of cooked meat. You are going to lose approx. 50% raw to cooked weight during the cooking process.

60 people / 3 = 20 pounds of cooked product. Forty pounds of raw product.

You are looking at five 8 pound flats.

Cooking brisket for 60 and need some advice

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