How much to cook

Pappy Q · 01-20-2013, 02:18 PM

I'm going to be feeding 100 college guys pulled pork and brisket, how much of each should I cook? Thanks for your input.

rib runners · 01-20-2013, 06:16 PM

Tom, If all guys, go with a 1/2 lb of meat apiece. If guys and gals you can cut that back abit......or if you have beans, cole slaw, chips, or other sides, then 1/3 lb.
I know they are going to get some good stuff. Tell Bernie hi.

Ron Yater

Pyle's BBQ · 01-21-2013, 01:02 AM

Are these sandwiches or just meat?

Pappy Q · 01-21-2013, 12:55 PM

Quote:

Originally Posted by Pyle's BBQ

Are these sandwiches or just meat?

serving with buns, so assume most will make a sandwich

Pyle's BBQ · 01-21-2013, 01:29 PM

Pork
100*6=600
600/16=37.5 lbs cooked pork
37.5/.6=62.5 lbs raw pork
.6 is the 60% yield for a pork put.

100*6=600
600/16=37.5 lbs cooked brisket
37.5/.5=75 lbs of brisket.
.5 is the 50% yield for a brisket.

You can adjust the amount of meat, but this is for 100 servings of each meat.

Jetmek · 01-23-2013, 05:40 AM

Why do you multiply the 100 guests by 6, and then divide the 600 by 16? what do those two values in the formula represent?

I am also going to cook brisket and pulled pork for my daughter's wedding reception. We are going to have approx. 80 guests, male and female. Not sure of the sides yet, but we are serving slider buns with the meats. Thank you to the OP for the thread, and for the replies thus far. :-)

KBird · 01-23-2013, 09:13 AM

I'm pretty sure he is talking about 100 guests times 6 ounces of meat per each, divided by 16 ounces per pound to determine how many total pounds needed. You could use 6 oz. or 8 oz. depending on how big the sandwiches are.

skikid00 · 01-24-2013, 10:05 AM

This is some cool info. i have no idea how much meats shrink when cooked. awesome!

Pyle's BBQ · 01-25-2013, 09:54 PM

Quote:

Originally Posted by KBird

I'm pretty sure he is talking about 100 guests times 6 ounces of meat per each, divided by 16 ounces per pound to determine how many total pounds needed. You could use 6 oz. or 8 oz. depending on how big the sandwiches are.

Thanks for the reply. I have been busy at work and forgot to check back here. Sorry I sometimes forget that I need to explain myself more.

JohnHB · 01-26-2013, 03:12 PM

Great advice from the brethren. One minor issue to consider is that the deman could be higher for one product over the other and:
1. You don't want anyone to miss out on their choice; and
2. Some leftovers will keep.
So I would add 20% to 25% on the accurate measures provided above.
John

Smoke House Moe · 01-26-2013, 04:40 PM

Thanks for the formula Pyle. I'm just starting. That will help.

01-20-2013, 02:18 PM	#1
Pappy Q Full Fledged Farker Join Date: 04-08-10 Location: Elk Creek, KY Downloads: 0 Uploads: 0	How much to cook I'm going to be feeding 100 college guys pulled pork and brisket, how much of each should I cook? Thanks for your input.

01-21-2013, 01:02 AM	#3
Pyle's BBQ Babbling Farker Join Date: 10-25-06 Location: Des Moines, IA Downloads: 0 Uploads: 0	Are these sandwiches or just meat? __________________ Bryan, Team: Pyle's BBQ; Good-One "Trail Boss" 60T; Homemade rig; 22" Weber Kettle w/rotisserie ring; Big A$$ Rotisserie; BGE-Small; Weber Kettle Gold, Weber OTS, New Braunfels offset smoker. Saddles BBQ Bistro Μολὼν λαβέ

01-21-2013, 01:29 PM	#5
Pyle's BBQ Babbling Farker Join Date: 10-25-06 Location: Des Moines, IA Downloads: 0 Uploads: 0	Pork 1006=600 600/16=37.5 lbs cooked pork 37.5/.6=62.5 lbs raw pork .6 is the 60% yield for a pork put. 1006=600 600/16=37.5 lbs cooked brisket 37.5/.5=75 lbs of brisket. .5 is the 50% yield for a brisket. You can adjust the amount of meat, but this is for 100 servings of each meat. __________________ Bryan, Team: Pyle's BBQ; Good-One "Trail Boss" 60T; Homemade rig; 22" Weber Kettle w/rotisserie ring; Big A$$ Rotisserie; BGE-Small; Weber Kettle Gold, Weber OTS, New Braunfels offset smoker. Saddles BBQ Bistro Μολὼν λαβέ

01-23-2013, 09:13 AM	#7
KBird Got Wood. Join Date: 08-22-12 Location: Rogers, AR Downloads: 0 Uploads: 0	I'm pretty sure he is talking about 100 guests times 6 ounces of meat per each, divided by 16 ounces per pound to determine how many total pounds needed. You could use 6 oz. or 8 oz. depending on how big the sandwiches are. __________________ Reverse flow homebuilt 250, Jenn-Air built in, 18" Weber. Red Thermapen at Christmas!

01-26-2013, 03:12 PM	#10
JohnHB Full Fledged Farker Join Date: 12-14-12 Location: Sydney NSW Downloads: 0 Uploads: 0	Great advice from the brethren. One minor issue to consider is that the deman could be higher for one product over the other and: 1. You don't want anyone to miss out on their choice; and 2. Some leftovers will keep. So I would add 20% to 25% on the accurate measures provided above. John __________________ When you stop horsing around it is time to fire up the BBQ & Smoker Last edited by JohnHB; 01-26-2013 at 03:14 PM.. Reason: Typing

01-20-2013, 06:16 PM	#2
rib runners Got Wood. Join Date: 08-04-09 Location: martinsville, indiana Downloads: 0 Uploads: 0	Tom, If all guys, go with a 1/2 lb of meat apiece. If guys and gals you can cut that back abit......or if you have beans, cole slaw, chips, or other sides, then 1/3 lb. I know they are going to get some good stuff. Tell Bernie hi. Ron Yater

01-23-2013, 05:40 AM	#6
Jetmek Found some matches. Join Date: 10-28-11 Location: Columbus, OH Downloads: 0 Uploads: 0	Why do you multiply the 100 guests by 6, and then divide the 600 by 16? what do those two values in the formula represent? I am also going to cook brisket and pulled pork for my daughter's wedding reception. We are going to have approx. 80 guests, male and female. Not sure of the sides yet, but we are serving slider buns with the meats. Thank you to the OP for the thread, and for the replies thus far. :-)

01-24-2013, 10:05 AM	#8
skikid00 Found some matches. Join Date: 01-21-13 Location: Boston, MA Downloads: 0 Uploads: 0	This is some cool info. i have no idea how much meats shrink when cooked. awesome!

01-26-2013, 04:40 PM	#11
Smoke House Moe Got Wood. Join Date: 09-13-12 Location: Robbinsdale Minnesota Downloads: 0 Uploads: 0	Thanks for the formula Pyle. I'm just starting. That will help. __________________ 2 - WSM 18.5, 1 - WSM 22.5, and 1 - ECB Smoke n Pit.