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The Official Brisket Thread

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  • Bo Diddley
    replied
    I reviewed the last several pages of this thread, and ran across these posts after CJF's mishap with the bee poison. Got another good chuckle from them.

    Originally posted by BigFatMeanie View Post
    Bees are your friends. I can see eliminating wasps, because they suck, but bees are handy to have around the place.
    Originally posted by Lost Student View Post
    That's mosquitos you're thinking of.
    Originally posted by Pelado View Post
    Reminds me of my fifth grade teacher, Mrs. Williams. She didn't seem to understand why we were all laughing when she told us that babies suck.

    Leave a comment:


  • Bo Diddley
    replied
    Originally posted by CJF View Post


    Things have been insanely busy lately but I just replied to Bo in PM. I agree with everything JL has said but the calculations on number of servings. After trimming and shrink in the cook I usually yield about 55% of original weight. So 4 18 pound briskets I’ll get about 40 pounds of brisket. I figure a serving roughly is about .3 of a pound. So 40 pounds would yield about 130 servings. I figure 25% will come back for seconds so if I’m serving 100 people I’ll need 125 servings. It’s close, but when you’re watching margins, it works well. Back yard church gatherings are kind of anyone’s guess. But 60-70 people should be more than well fed with 40 pounds of finished brisket.

    That said, JL is 100% right on one very important suggestion. Go with pork.
    Yeah, I might go with pork just to show off my range of ability. (I can follow the Dude's recipes as good as anyone.) I cooked a brisket for a bishopric dinner last week, and he blabbed to the activities committee, so they changed from hamburgers to seeing if I'd do brisket.

    Last year I cooked hamburgers for the ward in my smoker. Last time I do that as it was a pain to clean-up afterwards. I like to get the frozen angus patties from Costco, smoke them on low smoke for an hour, then finish on the sear box. I think with the volume I had to reduce the smoke time to 30 minutes, but they were still good. I use a strong smoke like mesquite.

    Leave a comment:


  • CJF
    replied
    Originally posted by Jeff Lebowski View Post

    There is a lot of fat in a brisket that you either trim off or it cooks down. It seems crazy, but in my experience a brisket will only feed a dozen or so people. I would be shocked if you could feed 60-70 people with three briskets, but I could be wrong. CJF should chime in (or you could PM him).

    My advice would be to forget about the brisket and do pulled pork instead. You could easily feed that big a crowd with 4 big butts. 1 butt = 15-20 people when you do it on sandwiches.

    Things have been insanely busy lately but I just replied to Bo in PM. I agree with everything JL has said but the calculations on number of servings. After trimming and shrink in the cook I usually yield about 55% of original weight. So 4 18 pound briskets I’ll get about 40 pounds of brisket. I figure a serving roughly is about .3 of a pound. So 40 pounds would yield about 130 servings. I figure 25% will come back for seconds so if I’m serving 100 people I’ll need 125 servings. It’s close, but when you’re watching margins, it works well. Back yard church gatherings are kind of anyone’s guess. But 60-70 people should be more than well fed with 40 pounds of finished brisket.

    That said, JL is 100% right on one very important suggestion. Go with pork.

    Leave a comment:


  • Pelado
    replied
    Originally posted by All-American View Post

    I cooked a pork butt this Saturday for a family gathering. Worst one I have ever done. I trusted a relative to get it in on time, which he didn’t, and when he did it was still half frozen such that I had to cook at high temp to get it done with less than an hour before serving time (so not enough for a full hold). It was still good. Reviews from nephews and nieces included comments such as “if you worked at Arby’s you could earn a thousand dollars a day” and “this is really good chicken.”

    Pork is forgiving. I’d do that if I could.
    Those comments are the best.

    Leave a comment:


  • All-American
    replied
    Originally posted by Pelado View Post

    He asked if someone liked your post, would that mean they liked big butts. I liked your post and then posted my reply. It's not my fault you're slow.
    I cooked a pork butt this Saturday for a family gathering. Worst one I have ever done. I trusted a relative to get it in on time, which he didn’t, and when he did it was still half frozen such that I had to cook at high temp to get it done with less than an hour before serving time (so not enough for a full hold). It was still good. Reviews from nephews and nieces included comments such as “if you worked at Arby’s you could earn a thousand dollars a day” and “this is really good chicken.”

    Pork is forgiving. I’d do that if I could.

    Leave a comment:


  • Jeff Lebowski
    replied
    Originally posted by Pelado View Post

    He asked if someone liked your post, would that mean they liked big butts. I liked your post and then posted my reply. It's not my fault you're slow.
    Fair enough. I forgive you.

    Leave a comment:


  • Pelado
    replied
    Originally posted by Jeff Lebowski View Post

    Dang it, pelado. He pitched that softball to ME.
    He asked if someone liked your post, would that mean they liked big butts. I liked your post and then posted my reply. It's not my fault you're slow.

    Leave a comment:


  • Jeff Lebowski
    replied
    Originally posted by Bo Diddley View Post

    So getting back to the holding thing, have you ever cooked briskets staggered like that and adjusted the hold times? What's the max hold time you would consider?
    You can hold brisket for 24 hrs easily as long as it is tightly sealed so that it won't oxidize. I would hold at 160.

    I have told the story a few times, but I toured the pits at Blacks BBQ in Austin one time and they had at least 50 briskets they were cooking. They looked mostly done and they told me that all of the ones I was looking at were to be served the next day.

    Leave a comment:


  • Jeff Lebowski
    replied
    Originally posted by Pelado View Post

    I cannot lie.
    Dang it, pelado. He pitched that softball to ME.

    Leave a comment:


  • Jeff Lebowski
    replied
    Originally posted by Copelius View Post

    If someone were to like this post would that mean that by inclusion they like big butts?
    Yes, I like big butts and I cannot lie!

    Leave a comment:


  • Pelado
    replied
    Originally posted by Copelius View Post

    If someone were to like this post would that mean that by inclusion they like big butts?
    I cannot lie.

    Leave a comment:


  • Copelius
    replied
    Originally posted by Jeff Lebowski View Post

    There is a lot of fat in a brisket that you either trim off or it cooks down. It seems crazy, but in my experience a brisket will only feed a dozen or so people. I would be shocked if you could feed 60-70 people with three briskets, but I could be wrong. CJF should chime in (or you could PM him).

    My advice would be to forget about the brisket and do pulled pork instead. You could easily feed that big a crowd with 4 big butts. 1 butt = 15-20 people when you do it on sandwiches.
    If someone were to like this post would that mean that by inclusion they like big butts?

    Leave a comment:


  • Bo Diddley
    replied
    Originally posted by Jeff Lebowski View Post

    There is a lot of fat in a brisket that you either trim off or it cooks down. It seems crazy, but in my experience a brisket will only feed a dozen or so people. I would be shocked if you could feed 60-70 people with three briskets, but I could be wrong. CJF should chime in (or you could PM him).

    My advice would be to forget about the brisket and do pulled pork instead. You could easily feed that big a crowd with 4 big butts. 1 butt = 15-20 people when you do it on sandwiches.
    So getting back to the holding thing, have you ever cooked briskets staggered like that and adjusted the hold times? What's the max hold time you would consider?

    Leave a comment:


  • Bo Diddley
    replied
    Originally posted by Jeff Lebowski View Post

    There is a lot of fat in a brisket that you either trim off or it cooks down. It seems crazy, but in my experience a brisket will only feed a dozen or so people. I would be shocked if you could feed 60-70 people with three briskets, but I could be wrong. CJF should chime in (or you could PM him).

    My advice would be to forget about the brisket and do pulled pork instead. You could easily feed that big a crowd with 4 big butts. 1 butt = 15-20 people when you do it on sandwiches.
    I think the planning factor I remember was one pound brisket per person precooked, which is probably closer to 4 briskets. I did mention the pulled pork when they approached me about it, and they'll be good with that as well. I might go that direction just to be safe.

    Leave a comment:


  • Jeff Lebowski
    replied
    Originally posted by Bo Diddley View Post
    I might be cooking brisket for the YSA Ward I'm in. They're telling me 60-70 people on the high end, so that's probably, what, three large (18#) briskets? Or would you go with four? That also probably means staggering my cooking, with two of them holding for longer than the other one or two.

    I typically smoke for 5 hours and finish in the oven for another 4-5 hours, and hold for 6 hours. To make that all work, I'd either have to lengthen the hold time on the first batch and/or shorten the hold on the second batch. What would be the happy medium I should go for?
    There is a lot of fat in a brisket that you either trim off or it cooks down. It seems crazy, but in my experience a brisket will only feed a dozen or so people. I would be shocked if you could feed 60-70 people with three briskets, but I could be wrong. CJF should chime in (or you could PM him).

    My advice would be to forget about the brisket and do pulled pork instead. You could easily feed that big a crowd with 4 big butts. 1 butt = 15-20 people when you do it on sandwiches.

    Leave a comment:

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