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Unread 04-11-2013, 08:23 AM   #2
bizznessman
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I am making a few assumptions here.

Assumption #1: Your pork butts average 8.5 lbs and your packer briskets average 14 lbs (these weights are what my sources provide).

You should calculate a 45% loss in weight in cooking both types of meat. (this could vary anyplace between 40% - 50% so I use 45% as an average).

Assumption #2: You will serve 6 oz of brisket and pork to each person. (this is a LOT of meat so there could be a fair amount of meat leftover)

Using these numbers you can expect to produce approximately 41 servings of brisket and approximately 75 servings of pork. Therefore your 2 packers and 6 butts will produce plenty of meat for 40 people. If food costs are an issue you could cut the number of butts down to 4 and that should still yield approximately 50 servings of pork.

For the sides I would suggest one pan (equivalent to a full size steam table pan) of each.

Calculations:
PORK:
6 - 8.5 (butts) 34 lbs raw less 45% cook loss
(6 X 8.5 lbs) - 22.95 lbs = 28.05 lbs net cooked pork,
28.05 lbs x 16 oz = 444.80 oz divided by 6 oz = 74.8 servings

Brisket:
2 - 14 (briskets) 28 lbs raw less 45% cook loss
(2 X 14 lbs) - 12.60 lbs = 15.40 lbs net cooked pork,
15.40 lbs x 16 oz = 246.40 oz divided by 6 oz = 41.07 servings

Hope this helps.
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