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My wife Dlaina has a younger brother who has requested brisket to be smoked for his wedding reception and needs ideas to serve it; I was thinking about using dollar rolls with a couple of sauces. I've done pulled pork many times and understand portion control but I've never cooked brisket in large quantities. I was thinking 6 servings per pound of finished meat using the dollar rolls.

We're very open minded and any other serving ideas would be greatly appreciated; also, there will be sides to compliment the meat.

Thanks so much in advance.
This might hit some of you like I said I boil my ribs, BUT..........I faced the same thing several years ago for 500. I used Sadlers precooked, sliced brisket from Sam's Club and people loved it. I just heated it covered in the oven and people loved it.

http://www.sadlerssmokehouse.com/prod_wh...brisk.html
(07-11-2013 12:42 AM)Larry Jacobs Wrote: [ -> ]This might hit some of you like I said I boil my ribs, BUT..........I faced the same thing several years ago for 500. I used Sadlers precooked, sliced brisket from Sam's Club and people loved it. I just heated it covered in the oven and people loved it.

http://www.sadlerssmokehouse.com/prod_wh...brisk.html

Get a rope.. shame shame shame on you LJ Angel
I thought EVERYONE boiled their ribs? Smile Soo Larry how did you figure the portions? Oscars meats here in Ogden has briskets for $2.49 a pound, Trent could could cook them all a few days in advance, foil and reheat in the smoker on site the day of the reception for the ambience. Unfortunately we'll be out of town so we won't be able to attend.
Lyle, When we do weddings, we figure about 30 servings per full flat. What we would do in the restaurant is cook a full flat and then cool it down. Once they were cold, we would slice them on a commercial meat slicer. We would usually end up with about 50 "standard sized" slices. This would usually fit into the 1/2 sized restaurant aluminum pans. Some folks will take 2 slices, others take 1 and some don't take any. It seems to work out just right for us. Of coarse, every crowd will vary.
If you slice them thinner, they work great on sandwiches. You could slice really thin and serve the slider sized sandwiches. You can really extend the yield of the meat this way. Served with a fry sauce cup sized cup of au jus, they make good French Dips, but that can get messy at a wedding.
Then just reheat the day of the wedding like you were thinking.
Mike,
Thanks so much for taking the time to respond, this info helps so much!! I'll pass it on to those who are putting this together. I know I haven't been too visible lately and I appreciate the fact that I can put it out there knowing I'll get the help I need. The members of the UBBQA are some if the best people I've ever had the pleasure of knowing!!

Thanks again,

Lyle
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