That’s exactly how I’d do mine. I use Traeger pellet smokers and get great results. People want me to make briskets all the time. I’m definitely considering making it a side business. Thanks for sharing. You got a new subscriber.
I have 4 briskets and two pork shoulders to do tomorrow. Thanks for putting this out. Slicing and packing them like that is going to make this a whole lot easier.
Great Video! Thank you for sharing your knowledge. How do you slow down or stall oxidation with your brisket? Many times my brisket comes out great, but after 30 min or less the meat begins to oxidize and it is not the same quality. I have only sliced what we needed and kept the rest wrapped, however, it is still not the same. Especially, when I cook for my family which wants left overs the next day. What steps can you share to keep the brisket at the highest quality as it was right off the smoker? Thanks!
Joe I thought I commented on this, or was it on a Facebook post. Either way, This is the reason I link you when cleaning a Brisket. Thanks brother and stay safe.
Brother T! Thank you so much for the kind words brother. That beef knuckle was really good. I'm thinking is was mislabeled because I saw pictures of beef Knuckle and it looked nothing like what I smoked. LOL I'm going back to the store to see exactly what it was I purchased.👍🏼
Can you do a video on how to price a job for catering BBQ? I’m really getting into BBQ and it’s something I would consider doing after retirement or on the weekends as a part time business
@@SmokinJoesPitBBQ I may have to grab one next time I am at Restaurant Depot and give it a go. I am loving these old catering vids. By the way, the lil chain saw had me cracking up.
Great video as always! Few questions: 1) What are your thoughts/experiences with trimming and/or seasoning in advance? 2) How long can you hold a brisket in a warming oven without affecting the quality? Thanks!
I know im just some random guy, but i trim and season over night, and I let my brisket rest for about 8 hours at 175ish degrees and it improves it in my eyes.
Very late to respond, but... I get the best results by salting up to 48 hours in advance, wrapping in plastic, then into the fridge... then add the rest of the rub (in my case it's just pepper and a little Lowrys) right before putting on the pit... The salt will penetrate nice and deep this way. The rub does not penetrate, so why make an unnecessary mess. Part 2) I hold mine in the oven at lowest setting (170 F) all day sometimes (10-12 hours)....
@@jordesign Nice tips! Does pre-salting affect the texture and/or meat color? Also, do you bring the brisket up to room temp before or after adding the seasoning (assuming you bring it up to room temp)?
@@davidchavarria2992 Typically I pull the brisket from the fridge, get the fire going, then add the rub. It's kind of half way to room temp when I add it. The texture is not affected with the pre-salting (dry brine) in any way. I had been doing my ribs this way for a long time (Meathead's Memphis rub style), and finally tried it with brisket and the results were fantastic.
Dang Joe !......beautifully done excellent trimming, seasoning and cutting tutorial I'm sure your customers were quite happy. I've leaned a lot watching this video oh and yes WHAT ABOUT THE KNUCKLE LOL what was the end result LOL 😆. You and the family stay safe and be good out there .
Howdy Stephen! So I went back to the store and figured out that it was not a beef Knuckle. The beef knuckle is more round and looks like a ball. I don't know what it was but it may have been a shoulder clod. #MYSTERYMEAT 🤣
Also ppl u heard what Joe said his knives are very sharp yes some of his hand positions in the wrong spot but hes a pro n knows his positioning for the more greener ppl also keep you're back edge towards u... great videos Joe kick sum butts lol
Great looking briskets! Did you remove tuning plates to get more smoke on the briskets close to the fire box? Also curious if you leave them in when smoking meat only on left side of the chamber. Thanks!
Hello BK, I slide the damper out that's close to the firebox and I leave the plates on when I cook only on the left side. This smoker cooks well without the tuning plates too. Thanks for watching.👍
So I don’t forget thank you for all the great knowledge you give us it helps my question is I noticed that you had a pop up that said don’t got straight to your cambro or cooler until 145 or 160 to if so how long do you think it stays at this temp or does it need help maintaining this temperature?
Ok. I’m sure this is a dumb question, but the point Slices are always thicker than the flat slices. Why is that? Will a point slide fall apart if thinner bc of all the fat in it? Great video as usual.
Perfectly done brother... Working from home has me watching tons of videos on Motorcycles and BBQ lol. Just came across your channel. Love it brother, keep bring great content! RGV
Awesome video. It was nice to see how you precut it up. How long was it between cutting it and serving? I do all of the cooking for our RWT clinics up here in the Portland area. This year was supposed to be 12 of them but as you know a lot of them have been canceled. I've done up to 5 briskets and will sometimes do tri tips or ribs depending on the amount of people.
Hello DJ, most of my neighbors ate it as soon as I dropped them off. I kept them in my Cambro warmer and put some ajus in every tray to keep the brisket moist. As long as you keep it warm, you have about 2 or 3 hours to eat and still be warm. Stay safe buddy.
Hi Joe, Really Enjoy Your Videos, when you probe for tenderness and doneness, do you probe through the side or on top of the brisket...and at what area of brisket? Thickest part of flat? Thanks in advance.
Hello Leidy! Usually on the thickest part of the point. The flat right in the middle as well. It should feel like butter. The brisket will be tender where the flat and point meet because of the amount of fat so I don't usually probe there. I only prone once I know the brisket is almost ready to keep from punching holes all over the brisket.👍🏼
Hey Smoking Joe, how do you pre-rub several briskets? Do you season & trim first, wrap in plastic, and then place in fridge? I have to cook 30 briskets next week and don't want to wrap in plastic wrap. Can I trim and season and just throw them in a airtight container with ice?
Hello Greg, if you have a fridge that will hold the briskets, I would hold them in the fridge. Trim, and season and place them is deep pans with no plastic wrap. I always have a bottle of rub with me at the smoker just in case I lose some rub but you'll be okay. You can also use a large Cambro and place a tray of ice at the bottom to hold your briskets. That's a huge cook!🤘 I love to help with a large cook like this. 🤘 Good luck.
I would love to see what you can do with all the trimmings left over!! I’m not sure if u have a meat grinder but I bet those would be really tasty burgers!
K I have a question I have a draft party at 1 o'clock a couple Saturdays from now. I would love to cook a brisket for the party but I know I don't have enough time day of ( I could get up super early but I need to be Sharpe and rested to draft well). So I was hoping to cook it the day before. My fear is if I re-heat the brisket it will be dry then all my friends will be judge my bbq based on a dry brisket. How would you do this? Love the videos just subscribed!!!!
As you werr trimming that 1st brisket all I could think of was... boy those cuts will make a beautiful lasagna soon. A minimal great hamburgers. Thanks for sharing the vid was great!
@@SmokinJoesPitBBQ Beautiful! I just purchased a sausage stuffer. I am waiting until the lock downs are over to shop around for some good casings. I am new to sausage making. Post a vid and I will be the 1st to watch!
On another funny note, shopping around for a YS640s and saw that beast of a pit you have on their website. First thing I thought was who the heck is gonna spend that much on a pit???? Then I see this the next morning lol.... Obviously worth it!
Joe, great video. How often did you spritz once your bark was set? Did you notice any difference between the briskets that were fat cap up and fat cap down? Thanks!
Beautiful Joe! Thanks for sharing this. So you basically use the two on the right for tuning plates? Then do you go fat cap down on the left ones when you rotate? Awesome job and as always I learned a ton!
Hello James! Absolutely you can do that. If you don't have a top shelf, do it cap cap down on the bottom shelf. If you do have a top shelf, move it to the bottom towards the end and crank up the temp.🤘
@@SmokinJoesPitBBQ thanks!! Where I think I've been going wrong at is putting in the cooler while it's still 200 degrees or whatever to preserve temp while it sits. Gonna try leaving it on the counter and then holding it.
great trim and looks amazing, assume you sliced because of request from customer? Great information too, I started my small bbq business day of the first lockdown in the UK so its been interesting! Love your cooks and thanks for the vids.
Just a question, do you do this as a business while following all regulations? Or do you this as a side hustle/hobby to make some extra cash? Is it necessary to go through regulations and and have a clean inspected commercial kitchen to cater BBQ to family friends and locals? Basically can I sell bbq on the low and make cash and is that risky?
Here you go Jared. Check this out at Amazon.com KUTT Knife Sharpener Edge, Professional Chef Kitchen V Sharpener, Auto Adjust Technology, Compact for Easy Storage, Sharpens Hones Polishes Dull Chef Knives, Ergonomic Design, Cut Resistant Glov www.amazon.com/dp/B07CZC6W3Q/ref=cm_sw_r_other_apa_i_soMKEbK9F3KSQ
You would need 9 17 pound briskets. You'll trim about 2 to 3 pound of fat off them. The serving should be 1/3 pound per person. Remember you'll lose half the weight of a brisket during a cook.
Been doing this for years and I can't tell you how much I enjoyed this video. Very well done, and to the point. Made me dad-gum hungry!!!! Thanks!
That’s exactly how I’d do mine. I use Traeger pellet smokers and get great results. People want me to make briskets all the time. I’m definitely considering making it a side business. Thanks for sharing. You got a new subscriber.
Looks phenomenal! And great looking smoker
I have 4 briskets and two pork shoulders to do tomorrow. Thanks for putting this out. Slicing and packing them like that is going to make this a whole lot easier.
Nice smoker!!! Wish you would show more of it. Like your fire box and what not.
I'll show more of that on my next video. 👍
Great Video! Thank you for sharing your knowledge. How do you slow down or stall oxidation with your brisket? Many times my brisket comes out great, but after 30 min or less the meat begins to oxidize and it is not the same quality. I have only sliced what we needed and kept the rest wrapped, however, it is still not the same. Especially, when I cook for my family which wants left overs the next day. What steps can you share to keep the brisket at the highest quality as it was right off the smoker? Thanks!
Man you work brisket like a pro!!! Great informative video Joe!
Thank you Anderson!🤘
Very kind of you to help your neighborhood out Joe. Stay Safe bro! 😎👍
Thank you Jason!🤘 Love my neighbors.
Joe I thought I commented on this, or was it on a Facebook post. Either way, This is the reason I link you when cleaning a Brisket. Thanks brother and stay safe.
Hey Tommy! You commented on both buddy. I appreciate you watching!🤘
Nice on Joe! Thanks for the video!
Thank you for watching Filiberto. 👍🏼
Brother you Are a inspiration thank you so much for sharing your techniques and secrets. The brisket looks amazing how did the beef knuckle turned out
Brother T! Thank you so much for the kind words brother. That beef knuckle was really good. I'm thinking is was mislabeled because I saw pictures of beef Knuckle and it looked nothing like what I smoked. LOL I'm going back to the store to see exactly what it was I purchased.👍🏼
Can you do a video on how to price a job for catering BBQ? I’m really getting into BBQ and it’s something I would consider doing after retirement or on the weekends as a part time business
That inside color looks perfect
Thank you Victor. It was really good buddy. 👍
Joe great job i enjoyed watching all of this my friend keep tubing
Thank you Chris!🤘
Thanks for sharing brother! Very nice of you!!
Good work. Learned some stuff. Thank you.
Thanks so much for watching Lindsey 👍🏼
The video was very helpful keep the videos rolling in
Thank you for watching!👍
Nice looking briskets Joe.
Thank you bro! 🤘
Nice Joe! I like that idea to lay the point pieces on top of the flat! JUICY!!!!!!!
Brother Ric Ric! Thanks for watching my friend. Gotta keep it juicy. 🤘
Definitely a pro tip!!
Joe so far it has very enjoyable to watch the competition. I am a big fan of Gallery Backyard BBQ 👍
Thanks Jim.👍
Are there any houses near you for sale? :)
There is actually one really nice one. My life would be complete if you moved into my hood.😁
Great comment
Those briskets look absolutely delicious. Great job sir
Thank you Jesse!🤘
@@SmokinJoesPitBBQ awesome job Joe keep up those awesome videos.
Looks amazing
Thanks Paul!🤘
Beautiful Briskets
Thank you Lafoe!🤘
Just listened to the intro and I am excited to watch this video. people need to do more catering gig videos. Only one is Dash from Ugly drum smokers
Thanks Poppa! I'll definitely be showing more of my catering videos. 👍🏼
Wow that was amazing work joe
Thank you Stephen!👍
Excellent demonstration thanks Joe, very good for beginners like myself. Cheers
Hello Marky! Thanks so much for watching buddy.🤘
I am sooo glad I stumbled upon these old videos. That brisket in the half pan was a work of art. Curious how the knuckle turned out.
It was really good too. It's crazy how similar they looked.
@@SmokinJoesPitBBQ I may have to grab one next time I am at Restaurant Depot and give it a go. I am loving these old catering vids. By the way, the lil chain saw had me cracking up.
Looks fantastic Smokin Joe. Thanks for sharing! Lots of pressure providing briskets for fee AND shooting a video. Great job!👍
Great video as always! Few questions: 1) What are your thoughts/experiences with trimming and/or seasoning in advance? 2) How long can you hold a brisket in a warming oven without affecting the quality? Thanks!
I know im just some random guy, but i trim and season over night, and I let my brisket rest for about 8 hours at 175ish degrees and it improves it in my eyes.
Very late to respond, but... I get the best results by salting up to 48 hours in advance, wrapping in plastic, then into the fridge... then add the rest of the rub (in my case it's just pepper and a little Lowrys) right before putting on the pit... The salt will penetrate nice and deep this way. The rub does not penetrate, so why make an unnecessary mess. Part 2) I hold mine in the oven at lowest setting (170 F) all day sometimes (10-12 hours)....
@@jordesign Nice tips! Does pre-salting affect the texture and/or meat color? Also, do you bring the brisket up to room temp before or after adding the seasoning (assuming you bring it up to room temp)?
@@davidchavarria2992 Typically I pull the brisket from the fridge, get the fire going, then add the rub. It's kind of half way to room temp when I add it. The texture is not affected with the pre-salting (dry brine) in any way. I had been doing my ribs this way for a long time (Meathead's Memphis rub style), and finally tried it with brisket and the results were fantastic.
You nailed it again Joe! Those slices looked amazing. I bet those deliveries brightened up some lives. Kudos to you.
Hello Brian! Yes sir buddy!🤘
Looking good Joe.. Love a good brisket trimming video.. I watch most of You and Ricer and I think your audio sounds great on my end..
Hey Joe! Thanks for watching buddy. My sound isn't bad but having that cord attached can be a hassle sometimes. Looking for options. 👍🏼
Awesome job Joe! Great process.
Hello Jimmy, hope you're doing well buddy. Thanks for watching.👍🏼
What a enormous amount of effort for getting the job done 👍
Hey Joe,
Do you deliver warm? How do you recommend your customers heat it up if it's for later? Thanks!
If you where to to charge what would you charge.? Looked like a whole brisket per container. So what would you charge per container.? Thx
Oh man! The bark on those babies looked epic!
Great Job dude!
Thank you buddy!🤘 That bark was insane!
Great work. Guy is got passion for bbq.
Great video ... Very informative and I learned alot from it ... Stay well and safe Joe
Thank you John! Hope you're doing well and staying safe my friend.🤘
Pretty good idea when placing it in the tray!
Thank you for watching.👍🏼
Great video! Thanks for the tips!
Thank you Hilario! 🤘My grandfather had a brother named Hilario. 👍
Perfect. Thank You Joe.
Dang Joe !......beautifully done excellent trimming, seasoning and cutting tutorial I'm sure your customers were quite happy. I've leaned a lot watching this video oh and yes WHAT ABOUT THE KNUCKLE LOL what was the end result LOL 😆. You and the family stay safe and be good out there .
Howdy Stephen! So I went back to the store and figured out that it was not a beef Knuckle. The beef knuckle is more round and looks like a ball. I don't know what it was but it may have been a shoulder clod. #MYSTERYMEAT 🤣
@@SmokinJoesPitBBQ Well at least it tasted delicious thanks for letting me know buddy. You and the family stay safe God Bless.
@@CookingwithStephennJacklyn you too my friend.🤘
Great video as always
Also ppl u heard what Joe said his knives are very sharp yes some of his hand positions in the wrong spot but hes a pro n knows his positioning for the more greener ppl also keep you're back edge towards u... great videos Joe kick sum butts lol
Mustard? I love it. It's been at least a year since I've put mustard on a brisket but it will be on my next one. Thank you!
Hello Forrest! Can't even taste the mustard. Thanks for watching buddy.🤘
Awesome educational videos! What kind of Paprika do you use? Thanks for what you do!
Hello Mark, I normally used Spanish paprika or smoked paprika. Thanks for watching.👍
Great video Joe!
Thank you Guy!🤘
Great looking briskets! Did you remove tuning plates to get more smoke on the briskets close to the fire box? Also curious if you leave them in when smoking meat only on left side of the chamber. Thanks!
Hello BK, I slide the damper out that's close to the firebox and I leave the plates on when I cook only on the left side. This smoker cooks well without the tuning plates too. Thanks for watching.👍
Great video great content my question is how many people were the 8 briskets for smoke on brother
Awesome video! Thank you 🙏
Thanks Thomas 👍🏼
Thanks Joe
Thanks for watching Dan!👍🏼
I did like ur Video very informative - how do calculate the cost to smoke a brisket for a catering gig?
Man that’s a very well done video! Thanks for sharing this!
So I don’t forget thank you for all the great knowledge you give us it helps my question is I noticed that you had a pop up that said don’t got straight to your cambro or cooler until 145 or 160 to if so how long do you think it stays at this temp or does it need help maintaining this temperature?
Ok. I’m sure this is a dumb question, but the point Slices are always thicker than the flat slices. Why is that? Will a point slide fall apart if thinner bc of all the fat in it? Great video as usual.
Yes they will. I use an electric knife so I can get thinner slices but traditionally they're cut a little thicker. 👍🏼
Thank you! I have a question.... Shouldn't you wait to slice it until it's delivered?
Either way works. I keep my briskets warm so they don't dry out. 👍🏼
Perfectly done brother... Working from home has me watching tons of videos on Motorcycles and BBQ lol. Just came across your channel. Love it brother, keep bring great content! RGV
Hey Rey! Thanks so much for watching brother!🤘
Great videos, I really appreciate your help. In catering, would it hurt the brisket if I wrap with the FLAT on bottom in the juice???
Congrats on your appearance on the news! Thank you for doing something to serve your community! Subscribed!
Hello Jack! Thanks so much for watching. It felt really good doing this for our fire department. 👍🏼
Looks great.
Thank you!🤘
Awesome video. It was nice to see how you precut it up. How long was it between cutting it and serving? I do all of the cooking for our RWT clinics up here in the Portland area. This year was supposed to be 12 of them but as you know a lot of them have been canceled. I've done up to 5 briskets and will sometimes do tri tips or ribs depending on the amount of people.
Hello DJ, most of my neighbors ate it as soon as I dropped them off. I kept them in my Cambro warmer and put some ajus in every tray to keep the brisket moist. As long as you keep it warm, you have about 2 or 3 hours to eat and still be warm. Stay safe buddy.
Really like these kind of tutorial videos, I always pick up something new that I like or want to try. Great job on this one for sure!
Hey Mark! Thanks for watching buddy. Glad you enjoyed the video.👍🏼
Delicious. How much is a whole brisket.?
$165
How do you Charge For catering a brisket , with today's price? Thanks Sam
How'd the beef knuckle turn out?
Hi Joe, Really Enjoy Your Videos, when you probe for tenderness and doneness, do you probe through the side or on top of the brisket...and at what area of brisket? Thickest part of flat? Thanks in advance.
Hello Leidy! Usually on the thickest part of the point. The flat right in the middle as well. It should feel like butter. The brisket will be tender where the flat and point meet because of the amount of fat so I don't usually probe there. I only prone once I know the brisket is almost ready to keep from punching holes all over the brisket.👍🏼
Hey Smoking Joe, how do you pre-rub several briskets? Do you season & trim first, wrap in plastic, and then place in fridge? I have to cook 30 briskets next week and don't want to wrap in plastic wrap. Can I trim and season and just throw them in a airtight container with ice?
Hello Greg, if you have a fridge that will hold the briskets, I would hold them in the fridge. Trim, and season and place them is deep pans with no plastic wrap. I always have a bottle of rub with me at the smoker just in case I lose some rub but you'll be okay. You can also use a large Cambro and place a tray of ice at the bottom to hold your briskets. That's a huge cook!🤘 I love to help with a large cook like this. 🤘 Good luck.
I would love to see what you can do with all the trimmings left over!! I’m not sure if u have a meat grinder but I bet those would be really tasty burgers!
Hello Nick, I'm actually in the market for a meat grinder. I'll be making burgers and sausage.👍🏼
Great video . How do u make sure the Brisket isn't dry by the time customer gets it . Once you slice meat up all the juice comes out.
You can wrap and hold the brisket in a warmer or even a cooler wrapped in a towel for hours on end.
Slice when you’re ready to eat!
K I have a question I have a draft party at 1 o'clock a couple Saturdays from now. I would love to cook a brisket for the party but I know I don't have enough time day of ( I could get up super early but I need to be Sharpe and rested to draft well). So I was hoping to cook it the day before. My fear is if I re-heat the brisket it will be dry then all my friends will be judge my bbq based on a dry brisket. How would you do this? Love the videos just subscribed!!!!
As you werr trimming that 1st brisket all I could think of was... boy those cuts will make a beautiful lasagna soon. A minimal great hamburgers. Thanks for sharing the vid was great!
Hey D! I saved them to hopefully make some sausage soon. 🤘 Thanks for watching.👍🏼
@@SmokinJoesPitBBQ Beautiful! I just purchased a sausage stuffer. I am waiting until the lock downs are over to shop around for some good casings. I am new to sausage making. Post a vid and I will be the 1st to watch!
Very helpful, Thanks Brotha!
Thank you Jordan.👍🏼
Way to go joe!!!!
Thank you Rolando.🤘
looks good Joe!! you had that puppy loaded down!!
Yeah buddy! Pepe put in some work!🤘
Joe your a pro man!!! 👏
I try, just a passionate backyard BBQ guy.🤘
On another funny note, shopping around for a YS640s and saw that beast of a pit you have on their website. First thing I thought was who the heck is gonna spend that much on a pit???? Then I see this the next morning lol.... Obviously worth it!
LOL! Yeah Rey, they're beast mode smokers for sure. I'm blessed to have them for sure.🤘
Joe, great video. How often did you spritz once your bark was set? Did you notice any difference between the briskets that were fat cap up and fat cap down? Thanks!
Hey there, I spritz about every 40 minutes.No too much difference on the fat up or down. The placement is important so you don't burn up the meat.👍🏼
Man that looks great.
Thank you Kevin.👍🏼
Great video! Do you wrap the tray in foil before putting in the cambro?
I'll let them cool down a little in the butcher paper and then place them in the Cambro. 🤘No Foil.
Is a cambo a warming unit? If so, do you keep it warm the entire time till delivery? How long can they be held at 160
Good one!
Thanks Ivy!👍
Don't the slices dry out pretty quickly if you pre slice them? Especially the flat?
That has been my experience and I was wondering the same thing.
Beautiful Joe! Thanks for sharing this. So you basically use the two on the right for tuning plates? Then do you go fat cap down on the left ones when you rotate? Awesome job and as always I learned a ton!
Would you recommend cooking fat cap down on a pellet smoker also?? I'm still struggling with end results to my liking.
Hello James! Absolutely you can do that. If you don't have a top shelf, do it cap cap down on the bottom shelf. If you do have a top shelf, move it to the bottom towards the end and crank up the temp.🤘
@@SmokinJoesPitBBQ thanks!! Where I think I've been going wrong at is putting in the cooler while it's still 200 degrees or whatever to preserve temp while it sits. Gonna try leaving it on the counter and then holding it.
What does a costumer do with sliced brisket? Where can it be used? Out of curiosity! Xx
Great job interesting view of catering love your videos what camera are you used in this video, it's like your in my room unreal
Thank you Al! I use a Nikon D5600.👍🏼
Can you make a video on how you sharpen your knives???
GREAT JOB !!!
Knowledge gonna try this right here
Thank you Mike!👍
Great content!!!
Thank you Franco!🤘
great trim and looks amazing, assume you sliced because of request from customer? Great information too, I started my small bbq business day of the first lockdown in the UK so its been interesting! Love your cooks and thanks for the vids.
How much would you charge for full briskets, pulled pork?
Just a question, do you do this as a business while following all regulations? Or do you this as a side hustle/hobby to make some extra cash? Is it necessary to go through regulations and and have a clean inspected commercial kitchen to cater BBQ to family friends and locals? Basically can I sell bbq on the low and make cash and is that risky?
Always follow your local regulations.👍
What are the regulations for you? What hoops can i expect to jump through? In general. I know every location has different regs.
Hey Joe, why the difference in slice thickness with point and flat?
Mainly because the point is much more tender than the flat. I do that so it doesn't fall apart. 👍🏼 Great question.
Joe this is a great video. Do you have a link to the knife sharpener that you use?
Here you go Jared. Check this out at Amazon.com
KUTT Knife Sharpener Edge, Professional Chef Kitchen V Sharpener, Auto Adjust Technology, Compact for Easy Storage, Sharpens Hones Polishes Dull Chef Knives, Ergonomic Design, Cut Resistant Glov www.amazon.com/dp/B07CZC6W3Q/ref=cm_sw_r_other_apa_i_soMKEbK9F3KSQ
Thanks!
How many briskets would you cook for 200 people if you were serving pulled pork and chicken along with the brisket?
You would need 9 17 pound briskets. You'll trim about 2 to 3 pound of fat off them. The serving should be 1/3 pound per person. Remember you'll lose half the weight of a brisket during a cook.
How much do you charge a brisket
How many people will one brisket feed for a normal catering event with side dishes? Thanks!
Great question Tom. Usually about 1/2 pound per person. 👍🏼
@@SmokinJoesPitBBQ Got it. Thanks!