400 pork sandwiches

even injected , butts will yeild about 1/2 of raw, sauced pulled I get a 5 pounds in a 1/2 tin from a 9 pound butt.. so thats my formula,,so if I need 100 pounds of cooked, I would cook 180,

I typically get about a 60% yield on butts. So to get 100lbs finished product I would cook 170-175lbs raw.

I get a bit higher than 60 it seems, though I don't measure it so closely most of the time. I do cook my butts in a foil pan, which may help retain some weight with the drippings...

I usually pour the drippings out into something else (another pan?), pull/chop/whatever i'm going to do, then re-introduce 1/3-1/2 of the liquid back in, and toss the pork in it. It's loose - i eyeball it how much I pour back in, never measure. It's done when it's done kinda deal.

Still though, I'd wager that a 8lb butt yields every bit of 6 lbs cooked, so that's around 75%.

So i'd be looking at 130-140lbs raw by my watch. Either way - just make more than you think you'll need. If it's one less thing to worry about, your cook will go much smoother without you worrying if it's enough.

180-200lbs of raw butts is what you need because 50% loss is my rule of thumb. I know many will chime in and say they get 6-% or 65% yield and yes so do I sometimes. My yield averages 55-60% but sometimes you get a case of butts or scenario that will less. At 180lbs with a 60% yield you will have 108lbs of pork allowing you to make 432 1/4lb sandwiches if you get a 50% yield off of that you will have 90lbs of meat and have enough for 360 1/4 sandwiches and an angry customer who has 40 people with no BBQ.

Still though, I'd wager that a 8lb butt yields every bit of 6 lbs cooked, so that's around 75%.

Can I have the name of your pork supplier? I am loooosing lots of money...if you get 75 pounds out of 100 pounds raw awesome, as the hawgs up here just cant compare

I'd find it hard to get a 75% yield even cooking boneless and with the fat cap removed. 20 years of cooking experience says 55% yield max. Remember, after you've made the 400 units any leftover can be enjoyed by your family or frozen for later.

BigBellyBBQ said:

Still though, I'd wager that a 8lb butt yields every bit of 6 lbs cooked, so that's around 75%.

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Maybe so if you are cooking it to safe eating temperatures and going balistic on it with a big a$$ cleaver but if you cook it to 190* plus where it will pull you won't see that kind of yield. Weigh it sometime before and after and you will be surprised.

HBMTN said:

Maybe so if you are cooking it to safe eating temperatures and going balistic on it with a big a$$ cleaver but if you cook it to 190* plus where it will pull you won't see that kind of yield. Weigh it sometime before and after and you will be surprised.

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that was a quote from previuos post, not me as the the hawg meat I cook gets me about 55%, and thats been injected, I need the name on where to get the 75% producing hawgs!!!