How much meat for 150

AJP · 04-20-2010, 05:23 PM

We are planning a deal at work and I need to feed 150 with pork and brisket about how much of each do I need assuming we have a few sides?

getyourrubonbbq · 04-20-2010, 06:17 PM

How do you plan on doing the meats? Sliced, chopped. .

big brother smoke · 04-20-2010, 06:43 PM

I'd do around 80 lbs. of pork and around 75 lbs brisky raw. YMMV!

AJP · 04-20-2010, 07:39 PM

I was thinking sliced brisket, chopped or pulled pork.

hardy02ttu · 04-21-2010, 05:38 AM

We always figure it as a pound of raw per head

Bbq Bubba · 04-21-2010, 06:23 AM

150 people @ 1/4 pp = 37.5 lbs cooked = 75 lbs raw of each meat.

thunter · 04-21-2010, 01:15 PM

Assuming 6 oz. per serving of each meat, assuming there will be 1 serving of each meat per guest and, taking into account a 60% yield after the meat is cooked, I estimate:

56 lbs. of each meat cooked to feed your guests. This means you will need roughly 78 lbs. of each meat raw to achieve that outcome.

This is based on my Catering Worksheet I created to help me with events and I usually come out with a little extra meat but I'd rather err on the side of having a little too much as opposed to running out early and having a bunch of hawngry guests giving me the finger! lol! :)

Also, make sure you price things out correctly so that the gig is worth your while. Just for the meat you are looking at about $6.80 per person just to get a 20% profit margin which means you get to walk with about $550 after costs which is not bad for a company event and lots of word of mouth advertising! :)

CrackerJack from KC · 04-21-2010, 01:25 PM

I just did exactly what you are talking about. We had 150 people show up. I had 80 pounds of brisket, and 85 pounds of pulled pork and we had about 15 pounds of pulled pork to much, but I have to caviat that by saying we let people eat and then make an additional offering to take togo boxes home of the leftover meat.

Without the take home promotion, I bet we could have gotten away with 70 pounds of brisket and 60 pounds of pulled pork (raw numbers). Brisket was way more popular when I did it. If you want more detail on what we did, send me a PM.

AJP · 04-21-2010, 05:33 PM

I have the luxury of ordering from sysco so I save a bit of money there. Cost isnt an issue as I wont be paying for the meat and I am doing this for free. i just needed an idea of what to tell them to order if they want it done.

bam · 04-21-2010, 06:33 PM

Quote:

Originally Posted by hardy02ttu

We always figure it as a pound of raw per head

Ditto

gsmith · 04-21-2010, 07:11 PM

I would do 83 lbs of pork butts and 75 lbs of brisket flats which should yield about 1/2 lb of meat per person

04-20-2010, 05:23 PM	#1
AJP Full Fledged Farker Join Date: 02-01-10 Location: Manhattan, KS	How much meat for 150 We are planning a deal at work and I need to feed 150 with pork and brisket about how much of each do I need assuming we have a few sides? __________________ Pit Boss 820FB, Blackstone Patio Oven, 24" Discada

04-20-2010, 06:17 PM	#2
getyourrubonbbq Take a breath! Join Date: 11-02-08 Location: Cordova, TN	How do you plan on doing the meats? Sliced, chopped. . __________________ James Stephens Extreme BBQ Trailers Cordova, TN. [URL="http://www.extremebbqtrailers.com"]www.extremebbqtrailers.com[/URL]

04-20-2010, 06:43 PM	#3
big brother smoke somebody shut me the fark up. Join Date: 05-03-06 Location: Ventura, CA	I'd do around 80 lbs. of pork and around 75 lbs brisky raw. YMMV! __________________ Peace and Smoke, BBS Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us" My weapons: Humphrey's Smokers

04-20-2010, 07:39 PM	#4
AJP Full Fledged Farker Join Date: 02-01-10 Location: Manhattan, KS	I was thinking sliced brisket, chopped or pulled pork. __________________ Pit Boss 820FB, Blackstone Patio Oven, 24" Discada

04-21-2010, 01:15 PM	#7
thunter is One Chatty Farker Join Date: 03-21-06 Location: Indianapolis, IN	Assuming 6 oz. per serving of each meat, assuming there will be 1 serving of each meat per guest and, taking into account a 60% yield after the meat is cooked, I estimate: 56 lbs. of each meat cooked to feed your guests. This means you will need roughly 78 lbs. of each meat raw to achieve that outcome. This is based on my Catering Worksheet I created to help me with events and I usually come out with a little extra meat but I'd rather err on the side of having a little too much as opposed to running out early and having a bunch of hawngry guests giving me the finger! lol! :) Also, make sure you price things out correctly so that the gig is worth your while. Just for the meat you are looking at about $6.80 per person just to get a 20% profit margin which means you get to walk with about $550 after costs which is not bad for a company event and lots of word of mouth advertising! :) __________________ Tony Hunter Pit Happens! Smokefleet Command Lang 48 Patio - "Enterprise" Weber 22.5 Premium Kettle - "Galileo" Weber SmokeFire EX6 - “Defiant”

04-21-2010, 05:38 AM	#5
hardy02ttu On the road to being a farker Join Date: 08-15-09 Location: Lubbock, TX	We always figure it as a pound of raw per head

04-21-2010, 06:23 AM	#6
Bbq Bubba somebody shut me the fark up. Join Date: 05-03-07 Location: New Baltimore, Mi.	150 people @ 1/4 pp = 37.5 lbs cooked = 75 lbs raw of each meat.

04-21-2010, 01:25 PM	#8
CrackerJack from KC Full Fledged Farker Join Date: 01-15-08 Location: Overland Park, KS	I just did exactly what you are talking about. We had 150 people show up. I had 80 pounds of brisket, and 85 pounds of pulled pork and we had about 15 pounds of pulled pork to much, but I have to caviat that by saying we let people eat and then make an additional offering to take togo boxes home of the leftover meat. Without the take home promotion, I bet we could have gotten away with 70 pounds of brisket and 60 pounds of pulled pork (raw numbers). Brisket was way more popular when I did it. If you want more detail on what we did, send me a PM. __________________ Kamado Joe (4) 18.5" WSMs Weber OTG 26.75" Traeger 070 Stoker Worlds Fastest "Green" Thermapen "Not a competition cook, just a guy who loves eating and cooking Q."

04-21-2010, 05:33 PM	#9
AJP Full Fledged Farker Join Date: 02-01-10 Location: Manhattan, KS	I have the luxury of ordering from sysco so I save a bit of money there. Cost isnt an issue as I wont be paying for the meat and I am doing this for free. i just needed an idea of what to tell them to order if they want it done. __________________ Pit Boss 820FB, Blackstone Patio Oven, 24" Discada

04-21-2010, 07:11 PM	#11
gsmith Full Fledged Farker Join Date: 02-23-09 Location: NE Connecticut	I would do 83 lbs of pork butts and 75 lbs of brisket flats which should yield about 1/2 lb of meat per person

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