How much brisket to feed 100 guys

[JLeonard]

There ya go.
Just added a vocalist and a bass player !
Will work for brisket

Keith

I dont know....They hear me sing they might send me up the road to the Presbyterians!
Jim

 

[912smoker]

I dont know....They hear me sing they might send me up the road to the Presbyterians!
Jim

Can you sing tenor ?
Ten or twenty miles down the road

 

[Ringer]

Ok so looking at this label, would you guys freeze this or just let it ride until I cook on the 18th. They are cryovac'd

 

[thirdeye]

Well, you have no idea how much age time is already on that brisket, because that information is on the end of the cases. The 'use by' date on the label is a courtesy guess when the store printed that label because most home fridge temps are closer to 40° instead of proper wet aging temps like in the walk-in cooler.

If it was packed 15 or 20 days ago (and you could confirm this) I would have no problem adding another 10 or 12 days of wet aging in my beer fridge. But if it had 30 days of aging 10 or 12 more days is pushing my personal limit.

 

[Ringer]

Well, you have no idea how much age time is already on that brisket, because that information is on the end of the cases. The 'use by' date on the label is a courtesy guess because most home fridge temps are closer to 40° instead of proper wet aging temps in the walk-in cooler.

If it was packed 15 or 20 days ago (and you could confirm this) I would have no problem adding another 10 or 12 days of wet aging in my beer fridge. But if it had 30 days of aging 10 or 12 more days is pushing my personal limit.

Yeah I was hoping to see a kill date or something that would be of more help but no such luck

 

[thirdeye]

Yeah I was hoping to see a kill date or something that would be of more help but no such luck

With the quantity you are buying, they should have given you a case price, and if you asked, they probably would have brought out a couple of cases so you could pick them all around the same weight. And when you have cases out, you can see the kill date. My Sam's Club is cool enough to let me pick briskets or other primals like a beef tenderloin from the cases because I tell them I'm wet aging and don't want product from the meat case.

 

[Ringer]

With the quantity you are buying, they should have given you a case price, and if you asked, they probably would have brought out a couple of cases so you could pick them all around the same weight. And when you have cases out, you can see the kill date. My Sam's Club is cool enough to let me pick briskets or other primals like a beef tenderloin from the cases because I tell them I'm wet aging and don't want product from the meat case.

Yeah unfortunately I only have 3 krogers within 75 miles of me. When I got to the first one, they were sold out and said there was a truck coming tonight with more. When I got to the second one there were 3 left. I still need to get a few more so I'm waiting for the truck then there is another one about 40 miles south of that one If I strike out...

 

[thirdeye]

Yeah unfortunately I only have 3 krogers within 75 miles of me. When I got to the first one, they were sold out and said there was a truck coming tonight with more. When I got to the second one there were 3 left. I still need to get a few more so I'm waiting for the truck then there is another one about 40 miles south of that one If I strike out...

I guess that's to be expected with all the shipping problems right now.

You might mention that you are cooking for a free Church event and see if they make a deal. Our Kroger affiliate has been very generous with meats for the competition team I cook on. We do mention them on a banner, but for example the last contest they gave us 40 thighs, 4 spare ribs, a brisket and 2 pork butts.

 

[Ringer]

I guess that's to be expected with all the shipping problems right now.

You might mention that you are cooking for a free Church event and see if they make a deal. Our Kroger affiliate has been very generous with meats for the competition team I cook on. We do mention them on a banner, but for example the last contest they gave us 40 thighs, 4 spare ribs, a brisket and 2 pork butts.

Thanks! That's a great idea, I may mention that. I'm either going back later tonight or early tomorrow. I'll probably call before I go this time...lol

 

[OldSmoke]

I think they're all of the Methodist faith

It‘s all about the cookies man.

 

[Ringer]

I ended up getting 6 briskets in the 14-18 lb range.

 

[thirdeye]

I ended up getting 6 briskets in the 14-18 lb range.

Briskets never cook the same, but having them close in weights always helps.

I'm not sure what kind of sides you will have, but at the largest event I cook at we arrange the main serving line like this: Plates, forks, napkins, bread/buns, salads, beans, sloppy Joes, hot dogs, lamb, pork, brisket (when we have it). After the meat station there is a dessert table.

Over the years we have learned that meaty beans and sloppy joes allow the main meats to go further. And hot dogs are not just popular with the kiddies. Some use a scoop of sloppy Joe filling on their dogs. The beans are along the lines of KeriC's Hog Apple beans, with some sausage and apple pie filling. We steam-cook the hot dogs in a beer/water mix, then move them to foil pans on the cool end of the smoker. This turns them a little darker and bumps the flavor. The sloppy Joes are a jazzed up version and are quite good.

 

[Ringer]

95 lbs of brisket went on this morning around 10. Seasoning is true to Texas just s&p. I will keep everyone posted but I'll be feeding the beast for the next 12 hrs at least.

When it is done and cold ill separate the points and make some burnt ends.

 

[Sven Svensson]

All briskets will be sourced from certified vegetarian cows.

Reminds me of this clever ad

 

[Ringer]

4 out of 6 - done

 

[912smoker]

Looking mighty good there Mr Ringer !

Keith

 

[SmokinEdge]

4 out of 6 - done

Sign me up. Looks fantastic.

 

[Nefarious]

4 out of 6 - done

Yea, where is the end of the line.

 

[Ringer]

Yea, where is the end of the line.

All done now. I'm going to put them in the fridge after they rest for an hour or 2. Once cold I'll separate the points and cube them for burnt ends and slice the flats then reheat on the smoker the day of.

 

[pineywoods]

They look good