View Full Version : Am I close?
04-21-2009, 09:35 PM
Okay...got the call today to smoke the meat for a graduation reception in mid May. 60 adults plus children and they want briskies and butts.
25 lbs uncooked x 55% yield = 13.75 lbs x 16 oz = 220 oz / 5 oz serving = 44 sandwiches
25 lbs uncooked x 60% yield = 15 lbs x 16 oz = 240 oz / 5 oz serving = 48 servings
Think this is enough?
Second part...and probably the tough part. I've got one WSM 22" to smoke this on. I've got enough room to do the butts in one cook and the briskets in one cook. Which would you do first?
If the reception was Sunday afternoon...cook the pork Friday night and then cook the beef Saturday night?
Looking for any and all suggestions!! Thanks.
04-23-2009, 09:51 AM
Anyone? Anyone? Bueller? Bueller?
04-23-2009, 10:16 AM
Numbers look good....consider this...you can do the butt's up today and finish, pull and vacu-suck and serve that day with reheating. Briskies I'd serve fresh. Just my thought. Scott
big brother smoke
04-23-2009, 11:49 AM
I would up my numbers to 60 sammies a piece. Is this not what they are paying for this event?
04-23-2009, 11:53 AM
The big question is are you splitting the meat or serving a portion of each?
Personally I'd offer a serving of each / plate, so 60 x 4 = 240 / 16 = 15 lbs x 2 = 30 lbs pork butts, the same figuring on the brisket is around 25 lbs, this should give you enough for 4 Oz of each meat / plate. These figures are tight for an accurate count of 60, if you really have more guests, you'll be short on meat, if the count is lower there'll be leftovers.
04-23-2009, 01:14 PM
I saw that there are 60 Adults + CHILDREN. How many children and what are they going to eat? What age constitutes a "Child"? 12-17 years? A handfull of those and you'll be ordering pizza real soon.
04-23-2009, 01:44 PM
Not at my house, the kids love the pp just as much as the adults. Scott
04-23-2009, 03:39 PM
I believe anyone in their teens is being considered at adult. The meat will be served buffet style...like every graduation party i've ever been to. You take what you want. The amount of raw meat is my big question????
Serving the briskets fresh was my plan all along. Thanks for the confirmation.
04-24-2009, 07:56 AM
Here is what I would do and have done and it works just great....
Butts are gonna take longer to cook than the briskets in almost all cases, therefore you need to take that into consideration. On Saturday morning put on the butts cook them throughout the day and they will get plenty of smoke flavor, then when you feel it is time to put on the briskets (timing wise), wrap the butts place them on a pan and put them into your kitchen oven and continue cooking them overnight at about 200 degrees. They will be ready to come off when the briskets do in the morning. This is really a no-brainer in that it is very hard to overcook these butts if you are gonna make sammies. The pork will be very moist and tender.
04-24-2009, 10:50 AM
That is a fantastic idea. Thank you so much for your input. This forum is absolutely invaluable b/c of folks like all of you.
vBulletin® v3.8.7, Copyright ©2000-2014, vBulletin Solutions, Inc.
Copyright ©2000-2014, The BBQ Brethren Inc. All Rights Reserved