Hey Wes,
I'm just posting a question, why going through all the work parting the birds??
We actually do Smoked and pulled Chicken for our events and I use skinless boneless leg meat. Ends the I like white meat vs dark meat issues. And I get a 70% yield from the raw product.
No real advice here, I take the per piece items out of play and then I figure 3 people per lb. Some will put it on a biun others on the plate.
Works for us pretty well.
Best of luck buddy
David
__________________
Q-To-U-BBQ in Cave Creek, Arizona (RIP 2020)
2010, 2011 and 2019 Best BBQ in N. Phoenix
Toys 4 BBQ'N Competition BBQ Team
4x Hunsaker Drum Smokers
FEC 100 (sold), FEC 120 (sold), FEC 240, FEC 500 (sold), PG 500
Shirley Fab 52 x 24 Patio (sold)
250 gallon trailered Moberg
|
