I'm looking for some direction.
Let's say you were doing an event and expected to feed say around 1,000 servings of sliced pork sandwiches or brisket. How much pork/brisket would you need and what size servings are suggested?
What portion/weight are you using for brisket/pulled pork sandwich?
Slappin that bass like some delerious funky preist!!!
UDS, Half Pint (Mini UDS), Weber, ProQ 20, Kegrilla
*250 gallon cooker- 'The Meat Beast!!'*
British BBQ Championships
Grand Champion 2008
British BBQ Society - Southern Championship
Grand Champions 2009