Yield on a chuckie-Shopping complete

Bluesman · 12-04-2012, 10:43 AM

Going to smoke a Chuckie for my office Christmas party. I was thinking about a 10# would yield 70% or 7#. Figuring on 1/4# sammie would give me 28 sammies. Does this sound right? Going to feed about 20 folks. With additional sides and such this may be just about right. Let me know your thoughts.

IamMadMan · 12-04-2012, 10:49 AM

Quote:

Originally Posted by Bluesman

Going to smoke a Chuckie for my office Christmas party. I was thinking about a 10# would yield 70% or 7#. Figuring on 1/4# sammie would give me 28 sammies. Does this sound right? Going to feed about 20 folks. With additional sides and such this may be just about right. Let me know your thoughts.

It sounds right, but from experience I have learned to intentionally go over the amount required as a buffer for the heavy eaters. Worst case scenario is you make someone happy by giving the left-overs away.

HeSmellsLikeSmoke · 12-04-2012, 10:51 AM

Let me say first thing, I am on the "leftovers are good and running out of meat is bad" side.

I would estimate more like 50-60 percent yield and 1/3 lb per serving.

centexsmoker · 12-04-2012, 11:06 AM

I agree to err on the up side. It's only a few $ per lb so more is better than less. I did one this weekend and the yield was way higher than a brisket or butt. Was kind of surprised. I think you are OK on your 70% assumption but still think you should go a little more. My guess is that people don't get to eat awesome food like this very often (you would be shocked how the other half eats) and there will be some dudes "who just can't stop eating it". There's always a few in a crowd (same people that will talk to you about it in March...."dude, remember that meat you made at the Christmas party?......)

Bluesman · 12-04-2012, 11:10 AM

So from the consensus it looks like I need to add more meat. Think I'll do (2) 8# chuckies and bring 4 dozen rolls. This would account for anywhere between a 1/3# - 1/4# sammie. thanks folks.............

Michael Cowley · 12-04-2012, 11:56 AM

Well I got a chuckroll that was 28.71lbs and it yielded right at 15lbs

centexsmoker · 12-04-2012, 12:07 PM

Quote:

Originally Posted by Michael Cowley

Well I got a chuckroll that was 28.71lbs and it yielded right at 15lbs

whoa. Much more like a butt or a brisket. I would have thought that but mine did not have that much shrinkage. I was suprised. didn't weigh it after but I could tell it wasn't as pronounced as a normal brisket or butt.

Better be safe and go with more meat. Shame

Michael Cowley · 12-04-2012, 12:16 PM

Well after pulling I put in vac seal bags and each bag weighed 5lbs except the last one it was like 4.11

Bluesman · 12-04-2012, 02:58 PM

So i picked up a 19.71# chuck roll. Have done this many times and never write anything down

Anyway figured I rub it down with coarse salt, pepper, onion, and garlic powder. Rest overnight and then smoke tomorrow until 160* internal then transfer to a pan with yellow peppers, red onions and some beef stock. Cover until finished. Let rest then start pullin. Thanks for the help. I'll post PRON later. Found some really nice Kaiser rolls and horsey sauce to go with it all. Sorry for the phone pic can't find my camera

Harbormaster · 12-04-2012, 06:22 PM

Sounds like you got it figured out Bluesman. Your co-workers are in for a real treat! Plan on being a hero the next day.

Fon du Lac is not that far of a drive if, ya know, you need some help eating and everything.

Bluesman · 12-04-2012, 06:28 PM

Quote:

Originally Posted by Harbormaster

Sounds like you got it figured out Bluesman. Your co-workers are in for a real treat! Plan on being a hero the next day.

Fon du Lac is not that far of a drive if, ya know, you need some help eating and everything.

Thanks Brother. The party is in Edgerton and you're more than welcome to come on down.

bluetang · 12-04-2012, 06:32 PM

Looks like you're in like Flynn. They will def be eatin good

Harbormaster · 12-04-2012, 06:37 PM

Quote:

Originally Posted by Bluesman

Thanks Brother. The party is in Edgerton and you're more than welcome to come on down.

Thanks for the offer! But ever since the infamous "Cheez-Wiz/Saran Wrap incident" of 1988, I'm not allowed within the Edgerton city limits anymore.

Bluesman · 12-04-2012, 06:39 PM

Quote:

Originally Posted by Harbormaster

Thanks for the offer! But ever since the infamous "Cheez-Wiz/Saran Wrap incident" of 1988, I'm not allowed within the Edgerton city limits anymore.

Hey, I know people, who know people.............Your're good to go. Wear a mask and tell them you're batman

12-04-2012, 10:43 AM	#1
Bluesman is One Chatty Farker Join Date: 01-01-10 Location: Fond du Lac, WI Downloads: 0 Uploads: 0	Yield on a chuckie-Shopping complete Going to smoke a Chuckie for my office Christmas party. I was thinking about a 10# would yield 70% or 7#. Figuring on 1/4# sammie would give me 28 sammies. Does this sound right? Going to feed about 20 folks. With additional sides and such this may be just about right. Let me know your thoughts. __________________ "98" Green Weber Performer "95" Black Weber Platinum - Dumpster find workin' on it "00" Weber Simpsons OTG 22.5 WSM Smokin' Bucky UDS Weber Q100 Weber Q200 Faster than the Speed of Light Red Thermapen, Certified MOINK Ball Maker Proud Member of the Zero's Club with Voodoo Soup.. Last edited by Bluesman; 12-04-2012 at 03:55 PM..

12-04-2012, 10:51 AM	#3
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont Downloads: 0 Uploads: 0	Let me say first thing, I am on the "leftovers are good and running out of meat is bad" side. I would estimate more like 50-60 percent yield and 1/3 lb per serving. __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-73, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

12-04-2012, 11:10 AM	#5
Bluesman is One Chatty Farker Join Date: 01-01-10 Location: Fond du Lac, WI Downloads: 0 Uploads: 0	So from the consensus it looks like I need to add more meat. Think I'll do (2) 8# chuckies and bring 4 dozen rolls. This would account for anywhere between a 1/3# - 1/4# sammie. thanks folks............. __________________ "98" Green Weber Performer "95" Black Weber Platinum - Dumpster find workin' on it "00" Weber Simpsons OTG 22.5 WSM Smokin' Bucky UDS Weber Q100 Weber Q200 Faster than the Speed of Light Red Thermapen, Certified MOINK Ball Maker Proud Member of the Zero's Club with Voodoo Soup..

12-04-2012, 06:22 PM	#10
Harbormaster Quintessential Chatty Farker Join Date: 07-14-06 Location: Wyocena, WI Downloads: 0 Uploads: 0	Sounds like you got it figured out Bluesman. Your co-workers are in for a real treat! Plan on being a hero the next day. Fon du Lac is not that far of a drive if, ya know, you need some help eating and everything. __________________ Clark My Boys: Joseph (EI); Andrew (EE); Daniel (EE) My Toys: 10 WSMs (B, C, DH, DA, EZ, DZ, EO, DU, DR, EE/DU mutt); Brinkman Cimmaron; Chuckwagon Cooker; 22.5" OTG (DT); Two 22.5" Bar-B-Kettles; One 18.5" Bar-B-Kettle; Smokey Joes (A, K); Genesis Silver C (DU); 3 WGAs (EZ, DE, N); 3 SJPs (DT, DU, DR). "For when democracy becomes tyranny, those of us with rifles still get to vote"

12-04-2012, 06:32 PM	#12
bluetang Quintessential Chatty Farker Join Date: 08-06-10 Location: Stuart, Fl Downloads: 0 Uploads: 0	Looks like you're in like Flynn. They will def be eatin good __________________ Homegrown 120 Gallon Reverse Flow, Homey, the Homegrown Kettle, 3 UDS's, 3 Stack Pro Q Excel 20, 18.5" Elderly(but not retired) WSM, 150lb Capacity Homegrown Electric and a CA gasserrrr Bicycle Fast Polder Thermo, Indisputably Fastest Purple Thermapen, SAI Satay Grill Thanks landarc for the avatar!

12-04-2012, 11:06 AM	#4
centexsmoker Full Fledged Farker Join Date: 09-22-12 Location: Austin, TX Downloads: 0 Uploads: 0	I agree to err on the up side. It's only a few $ per lb so more is better than less. I did one this weekend and the yield was way higher than a brisket or butt. Was kind of surprised. I think you are OK on your 70% assumption but still think you should go a little more. My guess is that people don't get to eat awesome food like this very often (you would be shocked how the other half eats) and there will be some dudes "who just can't stop eating it". There's always a few in a crowd (same people that will talk to you about it in March...."dude, remember that meat you made at the Christmas party?......)

12-04-2012, 11:56 AM	#6
Michael Cowley Got Wood. Join Date: 07-19-11 Location: Severn, MD Downloads: 0 Uploads: 0	Well I got a chuckroll that was 28.71lbs and it yielded right at 15lbs

12-04-2012, 12:16 PM	#8
Michael Cowley Got Wood. Join Date: 07-19-11 Location: Severn, MD Downloads: 0 Uploads: 0	Well after pulling I put in vac seal bags and each bag weighed 5lbs except the last one it was like 4.11