Brisket how many pounds

My serving size of a half pound per person can also be adjusted. I am also assuming that you are working with a packer brisket and not a trimmed flat. The quality of your side dishes will also effect how much brisket folks will want.

Some classic sides that you could consider are:. If you have the chance, I suggest smoking more brisket than you need to feed your crew.

There is always the chance that one of your guests is going to be a heavy hitter and running out of food sucks. Thanks WTS!!! I was shooting for about 1lb per person uncooked plus sides!! You're right on track. My local stores usually carry flats weighing about 8 pounds. That should give you pounds cooked - usually enough for 8 if you have other stuff per WTS's suggestion If you're gonna have brisket, you might as well have some decent sausage to go with it, not to mention slaw, beans, corn on the cob, or whatever.

If you're still worried, you can always make some ABTs, 'Shroom bombs, Moinkballs, and the like to take some of the edge off before the main course is served. Tenpoint5 Member Extraordinaire Posts: 11, If you are feeding a college football team you will probably want at least a pound of meat per person.

A couple weeks ago I started with a 17 pound brisket and we had 6 adults, 2 10 year olds, and 3 younger children. The adults all ate quite a bit, the kids not so much, and I had probably 6 servings of leftovers when all is said and done. As a rule of thumb buy 1 pound of brisket per person you will be serving and you should have plenty.

Add a couple pounds to that number and you will most likely have some great leftovers as well. Usually I would rather cook two smaller briskets than one big one. So if I am feeding more than 15 people I will usually just cook two briskets rather than buying a larger one. A few pounds of leftover brisket never hurt anyone and it makes some great chili. Skip to content. Blake Dan August 13, No Comments.

Jump To Section. Is Brisket The Main Dish? Lunch Or Dinner Or Breakfast. What's The Event? Who Are You Serving? Second Servings. Keep your briskets wrapped in butcher paper bundled in a towel until you are ready to serve guests and only open one at a time. This will allow the brisket to rest in its juices for as long as possible, keeping warm and retaining all the moisture. As soon as you cut the brisket, it will have a hard time holding all its juices in and will cool down a lot faster.

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