In the grocery store, brisket is typically called "beef brisket."
Cooked brisket should not be unrefrigerated for more than 2 hours. At that point, it should be re-heated or refrigerated.
2 hours
5 to 10 pounds in one cut is the normal range.
A brisket is below the chuck in beef. Because of this, if not cooked properly, it will become tough and stringy. Following a good recipe is essential if a cook wants a successful, delicious brisket.
You can smoke brisket months in advance and keep it if you store it properly.
This is a very good way to store this food. It will stay good for a year or two. Freezing is the best way to keep meats cooked or raw.
the marinate stuff you put on it, the meat will be very flavorful considering that the marinate was on it that long
No too risky
Yes, it freezes and keeps that way very well.
For a plate sale, it's generally recommended to allocate about 1/3 to 1/2 pound of cooked brisket per person. Therefore, for 450 people, you would need approximately 150 to 225 pounds of cooked brisket. Keep in mind that brisket shrinks during cooking, so it's advisable to start with a larger raw weight, typically around 60% more, resulting in about 375 to 450 pounds of raw brisket. Adjustments can be made based on the specific appetite of your guests and other menu items.
Estimate approximately 4oz per (Adult) guest. So that's 4 guests per pound of cooked meat or about 25 pounds of cooked brisket. Remember a brisket looses approximately 20% of it raw weight when cooked. Average brisket weights 9-12lbs lets call it 10lbs for easy math. when cooked it will serve at about 8 lbs and so you would buy 3 briskets that each weigh slightly more than 10 lbs. Brisket is a very fatty coarse meat that shrinks markedly when cooked; when smoking, experienced grill masters expect 40-50% shrinkage. Even cooked low and slow in the oven, you lose at least 1/3. In addition, unless you are just making sandwiches, 1 pound cooked only serves 3 people in party type situations. I allow 1 pound raw for each 2 persons. ellenskitchen.com