Tony Coloma
TVWBB Super Fan
This caught my attention.
one big cow
one big cow
One big brisket
- Thread starter Tony Coloma
- Start date
Karl Quist
TVWBB Pro
That's a biggun. Imagine all the delicious leftovers you could have with that, or just feed the neighborhood.
Darryl - swazies
TVWBB Emerald Member
Might have to start the evening before.........................just in case.
Joe Anshien
TVWBB Platinum Member
Holy Cow.
Tony Coloma
TVWBB Super Fan
225° until the next eclipse...
Kevin L (NKY)
TVWBB Diamond Member
I just bought a 15.6 lb brisket Prime ar Costco yesterday for cook later this month. And I am going to feed 45 to 60 people with this, I could feed a whole town with one that size...
Timothy F. Lewis
TVWBB 1-Star Olympian
They must eat like birds! A 15 pounder would feed ten around here!
That is a monster brisket Tony, enjoy it!
I need to get one out of the freezer and have a few folks over!
Brett-EDH
TVWBB Hall of Fame
that's 5.54 oz per person pre cook weight, minus 25% loss due to shrinkage and trimming, you're at 4.16 oz per person, which is around one slice of brisket.
i am confused by your math. my calcs are at 45 people for your 15.6# brisket.
average person eats 8-12 oz of cooked brisket. if they like bbq, and smoked meats, that "average" person will eat 16 to 20 oz per person from my own experiences and budgeting.
please expand on your post. i seek to learn something.
EDIT: some friends tell me their going to wear stretchy pants when they come over for bbq. all to maximize their opportunity.
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Brett-EDH
TVWBB Hall of Fame
i think cooking a frozen brisket would be one heck of an experiment. it's gotta be good. holding all that moisture as it slowly comes to temp and cooks.
Ummm.... What @Brett-EDH said.
I've done a few cooks for 60-70 people. Granted, we ALWAYS had a few leftovers. Generally 2 16-20 lb. packer briskets, a couple of pork butts and 4 chickens. My personal opinion is that you're rather significantly underestimating this, unless you've got a massive pile of other food coming in.
Timothy F. Lewis
TVWBB 1-Star Olympian
That was not my idea but, now that you say it…..
Brett-EDH
TVWBB Hall of Fame
based off my recent NY strips cook. yeah, the brisket will take hella longer, but so what. put it on earlier and keep it 250F. i need to read and learn more why the NY steaks came out so tender from freezer to WSK, smoke and cook.
Timothy F. Lewis
TVWBB 1-Star Olympian
I’m listening…
I’m not sure I could squeeze the 18 pounder on in frozen state, the thermometer could go in pretty much anytime after the thing thaws so, the reasoning may be sound.
Bob Erdman
TVWBB Pro
