I'm sure that Bubba's going to sound off soon, but I have a couple of questions...
Are you serving or is it a serve your self? If your serving, you can control the portions and keep it toward the Oz area... if you're not serving I think I would plan on 6oz...
Are you looking at a 50%/50% mix between brisket & Pork?
Is there going to be any other foods there that would compete with your food?
Are you serving sandwiches or just on a plate?
They should be able to give you a half way decent number a week before... I would then add an additional 10% for extras. I would always rather have extra than not enough...
I would also plan on just making an extra butt and extra brisket for the auction... This meat I would have already pulled and sliced, cryo-sucked, and frozen so they don't have to worry about it when the winning bidder gets home. They can just put it in the freezer.
Hope this helps...
Race Fast, Cook Slow, and Enjoy Life!
If it don't come off a smoker, it's just a side dish!
Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.