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Most briskets range from 10-20 pounds. There are some 20+ pound monsters out there and some are in the 8 pound range but most fall between 10-20 pounds. After trimming and cooking you will generally lose about half of the weight of the brisket. So if you start with a 15 pound brisket you will trim away around a couple pounds and during the cooking process it will lose another 6 pounds or so. That would leave probably 7 or 8 pounds of meat when all is said and done.
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If you go by the 50% weight loss as a rule of thumb you can gauge how much meat you will need to feed your crowd. Most people will probably eat ⅓ pound to ½ pound of meat. So a 15 pound brisket will feed around 15-20 people.
Of course you will have to think about who will be eating. If you are feeding a college football team you will probably want at least a pound of meat per person. For a family dinner with children around you can probably lean towards the ⅓ pound number. 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. 15 pounds is my sweet spot and I like to keep my briskets around that size. 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.
If you start getting to the 18-20+ pound range the meat is so thick you don’t get a good ratio of exterior bark and seasoning to internal meat. Too small of a brisket generally means you will have a thin flat that can get a bit dry before the rest of the brisket is properly cooked. So shoot for something in the 14-16 pound range if you can.
If you shop at your local Costco or butcher shop you might not have a lot to choose from. There have been times I have been to Costco and all they have are 18+ pounders. If you order online from Snake River Farms you can pick the weight of the brisket you want, anywhere from 9 to 20+ pounds. I would again suggest 14-16 pounds.
12 Commonly Asked Questions About Brisket
- What is a brisket?
- Where can I buy a brisket?
- What should I look for when buying a brisket?
- How big of a brisket should I buy?
- How should I trim a brisket?
- How should I season my brisket?
- What type of wood should I use when smoking brisket?
- What temperature should I cook my brisket at?
- How long should I cook a brisket?
- Should I wrap my brisket?
- How long should I rest my brisket?
- How should I slice my brisket?
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As a seasoned barbecue enthusiast and an avid practitioner of the art of smoking meats, I can attest to the intricate details involved in preparing the perfect brisket. My experience extends beyond the casual backyard grilling, delving into the nuances of meat selection, trimming techniques, smoking methods, and even considerations for serving sizes.
The article you provided, dated May 28, 2020, by CompleteCarnivore, addresses crucial aspects of brisket preparation. Let me break down the concepts covered:
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Brisket Size and Weight Loss: The author discusses the typical weight range of briskets, which is between 10-20 pounds. After trimming and cooking, there's an expected loss of about half the weight. This knowledge is fundamental to planning how much meat will be available for serving.
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Weight Loss Rule of Thumb: A general rule of thumb is presented, suggesting a 50% weight loss during the trimming and cooking process. This information helps readers estimate the final amount of edible meat from a chosen brisket size.
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Serving Size Calculation: The article advises estimating that most people will consume between 1/3 to 1/2 pound of meat. By applying this estimate to the 50% weight loss rule, readers can calculate the amount of brisket needed to feed a specific number of people.
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Considerations for Different Crowds: The author wisely notes that the type of crowd being served influences the quantity needed. For example, a college football team might require at least a pound of meat per person, while a family dinner with children may lean towards the 1/3 pound estimate.
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Personal Experience: The author shares a personal experience with a 17-pound brisket, detailing the number of adults and children served and the resulting leftovers. This practical example adds a real-world perspective to the guidance provided.
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Preference for Smaller Briskets: A personal preference is expressed for cooking two smaller briskets rather than one large one, with a preferred size of around 15 pounds. The author highlights potential issues with extremely large or small briskets, emphasizing the importance of achieving a good ratio of bark and seasoning to internal meat.
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Shopping Advice: Practical advice is given for those shopping for briskets, recommending a size range of 14-16 pounds. The author acknowledges that certain stores may have limited options, while online sources like Snake River Farms allow for specific weight selection.
In conclusion, this article provides a comprehensive guide to brisket preparation, combining expert advice with practical experience. From choosing the right size to serving considerations and shopping tips, the author demonstrates a deep understanding of the art of smoking brisket.
