Two Meats for 50

My general rule is Pork Butts yield about 50% weight and Briskets yield about 60% weight.

With 35lbs of Pork Butts, you'll yield about 17 pounds of pulled pork. That's 52-68 servings depending on whether you do 1/3lb or 1/4lb servings.

With 39lbs of brisket, you'll yield about 23 lbs of cooked brisket. That's 69-92 servings.

Whether 2 or 3 meats on a buffet I'd plan on one portion of each per person. If the cost is too high I'd say OK how many people get brisket, how many for pork anf how many for chicekn with 3 meats. If they say some of each plan on 1` piece of chicken and 4 oz of pork or brisket and 2 or 3 ribs if St Louis cut. Work put pricing from there.

For brisket it kind of depends on what all you serve. If just the flat you'll get about 6 lbs max for a 13 lb packer. So 3 = 50 servings fine. Now if you serve some sliced point as part of the brisket then you will have more product.

Butts - 5 sounds about right.

Size of serving drives cost as well. With 2 meats a lot of folks say 4 oz each. But if it's a buffet then you need to know what else is being served and you may want slightly larger servings. And how the buffet is setup will impact how much meat people take. If you don't do the sides and don't setup the buffet I'd cook at least what you plan.

So you have around $110- $120 for cost of meat and that means at least 9 or 10 per person in my books.

Now one other thing. I don't like having others bring in food for a buffet and I just supply the meat. Any of the sides can be mishandled and therefore could make people sick but you'll be the one that gets blamed in all likelyhood. I will supply meat only but give them trays of chilled meat and they have to heat along with the ohter dishes. Make them take liability. No guarantee it works but worth trying.

For 50 people, I'd bring a 1/4# serving of each meat, so you'll need to start with 25 pounds raw each. Pair it with a salad, starch and veggie. I'd charge $600 to drop off, $750 if you need to serve it.