Pulled pork numbers help

n-2-que · 08-13-2010, 10:53 AM

I am looking for some guidance we are doing a charity event for 175 people just pulled pork sandwiches. i need to know about how much raw pork i need?

I need to sit down and weigh precooked and cooked and serving size to see how much i get out of a pork/brisket and such but have yet to do that as before i know it the food is gone LOL.

or does anyone have some kind of spreadsheet to help determine this all out?

big brother smoke · 08-13-2010, 11:42 AM

90lbs. of raw pork with 50% yield will give you 45. lbs. of cooked. This will give you 180 1/4 pork sammies. So you should probably do about 100 lbs of raw to be safe. or if you want bigger sammies go 120 lbs. of raw.

chambersuac · 08-13-2010, 02:38 PM

BBS knows his stuff - good luck.

cfbeagle · 08-14-2010, 09:42 AM

I figure butts cook down to 50%, then I figure 1/3 pound per serving. Then I package up whatever is left in 1lb. pkgs and sell at the end of the event. People always buy it. (probably won't be alot left tho.)

HBMTN · 08-14-2010, 07:03 PM

96lbs Raw is my 2 cents worth but I'd see what others say.

08-13-2010, 10:53 AM	#1
n-2-que is one Smokin' Farker Join Date: 11-08-06 Location: Iowa City, IA Downloads: 0 Uploads: 0	Pulled pork numbers help I am looking for some guidance we are doing a charity event for 175 people just pulled pork sandwiches. i need to know about how much raw pork i need? I need to sit down and weigh precooked and cooked and serving size to see how much i get out of a pork/brisket and such but have yet to do that as before i know it the food is gone LOL. or does anyone have some kind of spreadsheet to help determine this all out? __________________ Cook Brisket Bill - Cook - KCBS Judge Dianne- Go Getter - KCBS Judge Cooker CookShack- Fec100 BGE - Extra Large with Table Weber- 22 inch Kettle ______________ www.n2que.com

08-13-2010, 11:42 AM	#2
big brother smoke somebody shut me the fark up. Join Date: 05-03-06 Location: Ventura, CA Downloads: 0 Uploads: 0	90lbs. of raw pork with 50% yield will give you 45. lbs. of cooked. This will give you 180 1/4 pork sammies. So you should probably do about 100 lbs of raw to be safe. or if you want bigger sammies go 120 lbs. of raw. __________________ Peace and Smoke, BBS https://www.bigpoppasmokers.com/stor...nufacturer=314 My Weapons: Custom rig - Kandi, UDS; Bubba Keg; 22.5 WSM x 2; 18.5 WSM; BWS extended party; BWS Gator and an Onyx Oven; 29' ft Coachmen Leprechaun (Lola); Avatar by Grillman. Dan Chambers get well soon, so we can tell you to "Shut up Chambers"

08-13-2010, 02:38 PM	#3
chambersuac somebody shut me the fark up. Join Date: 04-02-09 Location: Manito, IL Downloads: 0 Uploads: 0	BBS knows his stuff - good luck. __________________ Dan Large BGE x 2, Small BGE, Big Steel Keg, WSM, 22" Weber Kettle, Charmglow Gasser, The Holy Smoked UDS and her sister UDS, and one custom trailer-ed smoker. The universe's fastest and most accurate Thermapen. (Replaced by Brethren) IMBAS Certified MOINK Ball maker Thanks, Grillman, for the avatar! And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV]

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08-14-2010, 09:42 AM	#4
cfbeagle Found some matches. Join Date: 03-18-09 Location: Macon, MS Downloads: 0 Uploads: 0	I figure butts cook down to 50%, then I figure 1/3 pound per serving. Then I package up whatever is left in 1lb. pkgs and sell at the end of the event. People always buy it. (probably won't be alot left tho.)

08-14-2010, 07:03 PM	#5
HBMTN is One Chatty Farker Join Date: 10-16-08 Location: Fairfield, Virginia Downloads: 0 Uploads: 0	96lbs Raw is my 2 cents worth but I'd see what others say.