Backyard cooking for 500 people! - Page 2

Demosthenes9 · 09-20-2019, 12:48 AM

Will echo what others have said, but have questions as well. Are you cooking full packers or just flats? Asking this because flats will have a higher yield percentage than full packers, i.e. 150lbs of trimmed flats in cryo will serve more than 150lbs of full packers.

If that's 150lbs of untrimmed packers, you'll be woefully short as you can figure about a 60% yield, or about 90lbs of cooked meat. Even at 4oz (1/4lb) servings, that's only 360.

sudsandswine · 09-20-2019, 01:06 AM

Quote:

Originally Posted by Demosthenes9

If that's 150lbs of untrimmed packers, you'll be woefully short as you can figure about a 60% yield, or about 90lbs of cooked meat. Even at 4oz (1/4lb) servings, that's only 360.

A 60% yield on post-trimmed weight is probably more realistic. Using Costco packers as an example, i have a 20-25% loss right off the bat just from a moderate to slightly aggressive trim and then a 60% yield off that. 16lb brisket > 12lb post trim > 7lb yield. Which is more like 45ish % yield to untrimmed weight (unless you count serving hard white unrendered fat to guests). 150 raw > 50% post trim/cook yield = 75lbs x 1/3lb per person (probably low if guests are doing self service) = ~227 servings.

Demosthenes9 · 09-20-2019, 02:46 AM

Quote:

Originally Posted by sudsandswine

A 60% yield on post-trimmed weight is probably more realistic. Using Costco packers as an example, i have a 20-25% loss right off the bat just from a moderate to slightly aggressive trim and then a 60% yield off that. 16lb brisket > 12lb post trim > 7lb yield. Which is more like 45ish % yield to untrimmed weight (unless you count serving hard white unrendered fat to guests). 150 raw > 50% post trim/cook yield = 75lbs x 1/3lb per person (probably low if guests are doing self service) = ~227 servings.

heh, thanks. That would explain why even though I always cook extra, there never seems to be as much left over as I would have expected :-)

WvQ · 09-20-2019, 05:24 AM

Thanks for the input people. Hopefully to put everyone at ease a little here is how this will work. The group I’m cooking for is buying the meat and dropping it off. I’m only cooking it, so it’s up to them on how much they want cooked. For prep. I have help coming today at 3pm and then I’m planning on starting the cook around 5pm.

Bigbears BBQ · 09-20-2019, 08:06 AM

WVQ
Good luck with your cook and take plenty of pics, keep us posted along the way.

KClandcruiser · 09-20-2019, 08:18 AM

Get it! I'm excited to see how this works out. Good luck on the cook!

WvQ · 09-20-2019, 08:25 AM

Quote:

Originally Posted by KClandcruiser

Get it! I'm excited to see how this works out. Good luck on the cook!

Thanks, I’ve been having brisket practice on weekends for a month. Trying to get this down. So far the UDS’s are like an easy bake oven and aren’t hard at all to tend. The vertical with the cover requires wood every hour, but is consistent. The Brinkman leaked worse than the Titanic and once this event is done is going away with no regrets.

Mikhail · 09-20-2019, 08:47 AM

Just a thought - maybe others can chime in on if this is a good idea. Is it too late to have them get chuckies? Less trim work for you, probably get more on the cookers, similar results.

Oh, and are you planning on cooking the day (or night) before?

WvQ · 09-20-2019, 08:59 AM

Quote:

Originally Posted by Mikhail

Just a thought - maybe others can chime in on if this is a good idea. Is it too late to have them get chuckies? Less trim work for you, probably get more on the cookers, similar results.

Oh, and are you planning on cooking the day (or night) before?

I start today 5pm, cook through night and serve 12pm tomorrow

Mikhail · 09-20-2019, 09:09 AM

Smart move!

Herkster · 09-20-2019, 11:00 AM

Watching intently! Good luck!

CookinAt225 · 09-20-2019, 12:15 PM

I just catered a wedding for 125 people which I smoked off 25lbs of pulled pork and 40lbs of chicken for. They slaughtered the pulled pork and I had 5 pieces of chicken left. Just using a calculator 65 / 125 = 0.5 lbs of meat per person. 150 / 500 = 0.3 lbs per person. keep in mind also this is uncooked weight and with brisket you will have some waste while trimming, so 0.3 will probably turn out to be maybe 0.2lbs per person, or less even. I would start with a minimum 200lbs of meat and go from there.

toys4dlr · 09-20-2019, 12:26 PM

I've had to slice 200 cooked lbs of brisket, took me an hour and half. Crazy labor intesive. Good luck,

WvQ · 09-20-2019, 12:33 PM

Quote:

Originally Posted by CookinAt225

I just catered a wedding for 125 people which I smoked off 25lbs of pulled pork and 40lbs of chicken for. They slaughtered the pulled pork and I had 5 pieces of chicken left. Just using a calculator 65 / 125 = 0.5 lbs of meat per person. 150 / 500 = 0.3 lbs per person. keep in mind also this is uncooked weight and with brisket you will have some waste while trimming, so 0.3 will probably turn out to be maybe 0.2lbs per person, or less even. I would start with a minimum 200lbs of meat and go from there.

This is not the only meat being smoked

Victory · 09-20-2019, 12:41 PM

Cooking for 500 people seems like a pretty daunting task. But cooking 150lbs of brisket seems pretty manageable

09-20-2019, 05:24 AM	#19
WvQ Full Fledged Farker Join Date: 07-04-13 Location: Reedsville, West Virginia Name/Nickname : WvQ	Thanks for the input people. Hopefully to put everyone at ease a little here is how this will work. The group I’m cooking for is buying the meat and dropping it off. I’m only cooking it, so it’s up to them on how much they want cooked. For prep. I have help coming today at 3pm and then I’m planning on starting the cook around 5pm. __________________ A Hope A Dream and a Lang 84

09-20-2019, 08:06 AM	#20
Bigbears BBQ is One Chatty Farker Join Date: 12-19-15 Location: Belford NJ	WVQ Good luck with your cook and take plenty of pics, keep us posted along the way. __________________ Jesse Big Bear Ramirez Super fast purple thermapen GMG JB OG PBC Gen 1Weber performer

09-20-2019, 08:18 AM	#21
KClandcruiser is one Smokin' Farker Join Date: 02-28-18 Location: KCMO Name/Nickname : Erik	Get it! I'm excited to see how this works out. Good luck on the cook! __________________ UDS, Weber 22", 500 gallon offset

09-20-2019, 08:47 AM	#23
Mikhail Babbling Farker Join Date: 06-27-15 Location: Cincinnati OH Name/Nickname : Mik	Just a thought - maybe others can chime in on if this is a good idea. Is it too late to have them get chuckies? Less trim work for you, probably get more on the cookers, similar results. Oh, and are you planning on cooking the day (or night) before? __________________ PK Classic Grill, Weber One Touch 22" Copper, Broil King Signet 320

09-20-2019, 09:09 AM	#25
Mikhail Babbling Farker Join Date: 06-27-15 Location: Cincinnati OH Name/Nickname : Mik	Smart move! __________________ PK Classic Grill, Weber One Touch 22" Copper, Broil King Signet 320

09-20-2019, 12:48 AM	#16
Demosthenes9 is Blowin Smoke! Join Date: 04-29-10 Location: Louisville	Will echo what others have said, but have questions as well. Are you cooking full packers or just flats? Asking this because flats will have a higher yield percentage than full packers, i.e. 150lbs of trimmed flats in cryo will serve more than 150lbs of full packers. If that's 150lbs of untrimmed packers, you'll be woefully short as you can figure about a 60% yield, or about 90lbs of cooked meat. Even at 4oz (1/4lb) servings, that's only 360.

09-20-2019, 11:00 AM	#26
Herkster On the road to being a farker Join Date: 08-06-14 Location: North Central Iowa	Watching intently! Good luck!

09-20-2019, 12:15 PM	#27
CookinAt225 Is lookin for wood to cook with. Join Date: 09-09-19 Location: Elkton, MO Name/Nickname : ~	I just catered a wedding for 125 people which I smoked off 25lbs of pulled pork and 40lbs of chicken for. They slaughtered the pulled pork and I had 5 pieces of chicken left. Just using a calculator 65 / 125 = 0.5 lbs of meat per person. 150 / 500 = 0.3 lbs per person. keep in mind also this is uncooked weight and with brisket you will have some waste while trimming, so 0.3 will probably turn out to be maybe 0.2lbs per person, or less even. I would start with a minimum 200lbs of meat and go from there.

09-20-2019, 12:26 PM	#28
toys4dlr is one Smokin' Farker Join Date: 08-02-07 Location: Phoenix, AZ Name/Nickname : David	I've had to slice 200 cooked lbs of brisket, took me an hour and half. Crazy labor intesive. Good luck, __________________ 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

09-20-2019, 12:41 PM	#30
Victory On the road to being a farker Join Date: 10-04-13 Location: From the Land of Pleasant Living	Cooking for 500 people seems like a pretty daunting task. But cooking 150lbs of brisket seems pretty manageable