Rick Kramer
TVWBB All-Star
I'm going to cook up some whole briskets Fri. night for a party Sat. afternoon (5-5:30) and I'm only supplying the meat. They've requested it to be sliced, but if I decide to add some burnt ends into the mix I'm quite sure they won't mind. I'm figuring on about 1/3 lb of meat per person. So I'm thinking (3) 12 lb briskets should be enough meat.
The questions: This is for some friends of ours and thier fellow horse club/stable members. I have no problem doing the burnt ends for them. I'd actually prefer to do them simply because they taste so darn good and around here they are simply unheard of. Thing is, I'm not sure what the quantities of each should be. If it was just sliced, I was figuring about 15 lbs of meat would be plenty. My figures say that's about 45 servings. Am I close? I'm open to suggestions.
I've never cooked my briskets in foil before and they still come out pretty darn good. Earned 3rd place twice with it in KCBS comps this year. But I've been watching my partner do the foil method and I must admit they do seem juicier than mine. So if I decide to do burnt ends, I'm going to divide the brisket at whatever temp is suggested (when I find that post) and then wrap the flat in foil with some added liquid and continue to cook the point without. If I do only sliced then I'll wrap the whole brisket. I'm fairly confident I can pull this off even if it's only my first time trying it (foiling). But beings it's for a party, should I?
Lastly, I could use a good recipe for the amount and type of liquid to add to the foil and/or something to put in the bottom of the serving pan/roaster to lay the meat in/on. I'm sure if I add enough liquids to the foil I can use the remants of that in my serving pan. Would a steak sauce marinade (maybe diluted) be good to use in the foil? Or could it possibly be too overpowering?
Thanks for any advice or tips (or links) you would like to offer up. It's just the first time I've served up sliced brisket to a group of folks and I'm a little nervous.
Why couldn't they've order pulled pork? I've got that down to a science!
Rick
The questions: This is for some friends of ours and thier fellow horse club/stable members. I have no problem doing the burnt ends for them. I'd actually prefer to do them simply because they taste so darn good and around here they are simply unheard of. Thing is, I'm not sure what the quantities of each should be. If it was just sliced, I was figuring about 15 lbs of meat would be plenty. My figures say that's about 45 servings. Am I close? I'm open to suggestions.
I've never cooked my briskets in foil before and they still come out pretty darn good. Earned 3rd place twice with it in KCBS comps this year. But I've been watching my partner do the foil method and I must admit they do seem juicier than mine. So if I decide to do burnt ends, I'm going to divide the brisket at whatever temp is suggested (when I find that post) and then wrap the flat in foil with some added liquid and continue to cook the point without. If I do only sliced then I'll wrap the whole brisket. I'm fairly confident I can pull this off even if it's only my first time trying it (foiling). But beings it's for a party, should I?
Lastly, I could use a good recipe for the amount and type of liquid to add to the foil and/or something to put in the bottom of the serving pan/roaster to lay the meat in/on. I'm sure if I add enough liquids to the foil I can use the remants of that in my serving pan. Would a steak sauce marinade (maybe diluted) be good to use in the foil? Or could it possibly be too overpowering?
Thanks for any advice or tips (or links) you would like to offer up. It's just the first time I've served up sliced brisket to a group of folks and I'm a little nervous.
Why couldn't they've order pulled pork? I've got that down to a science!
Rick
