how many will beef brisket feed.

UGAVET

i have seen lots of postings here about how many pork butts would be needed to feed a certain number of people. I have done 1 beef brisket with good success recently and will soon be having an end of the summer office party. I would like to do beef brisket for about 30 people. the brisket i did previously was about 12.5 lbs packer. I noticed however that the yield or at least the perception was that the quantity of meat was much less than a pork but. obviously the brisket packer has a lot of fat in the point so weight wise not as much meat. My question is how many and what size briskets would anyone recommend to feed that many people. Should i do just flats of should i do packers for better results?

Unknown

Your brisket should yield approx 6 lbs finished weight. How many that will serve will depend on the crowd. I always play it safe and have plenty. I would figure on at least 8 oz per person, depends on what else you are serving and your group.

Car Wash Mike

UGAVET,
Are you trimming those packers up? If you want just brisket, get the flats. If you want to impress, get trimmed briskets, take the point like most people and turn them into burnt ends.
I always figured 1/4 lb per person for sides (2 sides) 1/3 lb. finished meat.
Good luck. [p]Mike

thirdeye

UGAVET,[p]Between shrink and trim (before and after cooking) of a packer, we figure on keeping 50% of the raw weight. I agree with CWM on serving some burnt ends. They are very popular at my shindigs.[p]~thirdeye~

gman

I agree

okesmokie

Car Wash Mike, whats the deal on turing the point into burnt ends. i have never that before

Car Wash Mike

okesmokie,
Burnt ends are huge in the Kansas City area. A lot of people like the burnt ends better than sliced brisket.[p]Mike

okesmokie

Car Wash Mike,what i need to know is how do you cook them. separate from the rest of the brisket, on the brisket or what is the Procedure?
thanks mike

Car Wash Mike

okesmokie,
I seperate the point when the flat is at 195ish. I wrap the point and put back on egg until about 210. Chop up, add bbq sauce and enjoy. I will post a pic of some tonight if camera works. I saved my burnt ends from the Labor Day brisket.
Mike

Car Wash Mike

<p />okesmokie,
Also, I save them for baked beans as well.[p]Mike

okesmokie

Car Wash Mike,
thats what i was looking for. thanks mike