ಚಿಕನ್
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 05-08-2013, 07:18 PM   #1
BevoBurn96
Full Fledged Farker

 
Join Date: 12-29-12
Location: Clear Lake City, TX
Downloads: 0
Uploads: 0
Default Pulled Pork Portion

If I'm going to smoke pulled pork for 175, how many pounds of shoulder should I put on the pit? I usually get full shoulders at 30 lb each. Was planning to put on 90 lbs - does that sound about right?
__________________
Klose custom 43" Deluxe Grill Chef
Retired: modified NB Bandera (2000-2012), may it rest in pieces.

IMBAS Certified MOINK Baller
BevoBurn96 is offline   Reply With Quote


Unread 05-08-2013, 07:25 PM   #2
Bludawg
somebody shut me the fark up.
 
Bludawg's Avatar
 
Join Date: 07-04-09
Location: Jonesboro,Tx
Downloads: 0
Uploads: 0
Default

I figure a good samich is 1/3 lb (5.3 oz) your going to yield 50% after cooking so if my brain is working right you will need 130-140 lb raw weight.
__________________
I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC
Bludawg is offline   Reply With Quote


Unread 05-08-2013, 07:35 PM   #3
IamMadMan
Quintessential Chatty Farker
 
IamMadMan's Avatar
 
Join Date: 07-30-11
Location: Pemberton, New Jersey
Downloads: 0
Uploads: 0
Default

^ +1 he hit the nail on the head....
__________________
Humphrey's DownEast Beast W/BBQ Guru
IamMadMan is online now   Reply With Quote


Unread 05-08-2013, 07:36 PM   #4
71-South
is One Chatty Farker
 
71-South's Avatar
 
Join Date: 05-02-08
Location: Harrisonville, MO
Downloads: 0
Uploads: 0
Default

I agree w/ your 50% yield and your 1/3 lb. per sammy estimate, but not your math. If 1 lb. feeds 3 people, then it would take 58.33 lb. to feed 175 people (175/3). Assuming a 50% yield, that would put you needing one more 30 lb. shoulder for a total of about 120 lb. raw meat. A couple more things I'd consider are:

1) Will the crowd be a mix of men, women, and children? If not, you might want to adjust the amount of cooked meat you'll need.

2) Will they be serving themselves, or will you have someone putting the meat on the bun for them? If they serve themselves, they might go over your 1/3 lb. estimate.

3) I've read in the catering forum that the placement of the meat in the line (if self serve) can affect portion sizes as well. Put it at the end of the line so they've already put the sides on their plate.

I'd recommend asking the same question in the catering section of the forum (here). Those guys live and breathe this stuff.
__________________
UDS / UDS / Mini WSM
---
Hackers -n- Hogs Competition BBQ Team
Harrisonville, Missouri
Grip it. Rip it. Let the big hog eat!

71-South is offline   Reply With Quote


Thanks from:--->
Unread 05-08-2013, 07:37 PM   #5
71-South
is One Chatty Farker
 
71-South's Avatar
 
Join Date: 05-02-08
Location: Harrisonville, MO
Downloads: 0
Uploads: 0
Default

...of course my math figgerin could be what's questionable. It's been a long day. :)
__________________
UDS / UDS / Mini WSM
---
Hackers -n- Hogs Competition BBQ Team
Harrisonville, Missouri
Grip it. Rip it. Let the big hog eat!

71-South is offline   Reply With Quote


Unread 05-08-2013, 08:25 PM   #6
hamiltont
is One Chatty Farker
 
hamiltont's Avatar
 
Join Date: 05-24-10
Location: Kearney, NE
Downloads: 0
Uploads: 0
Default

130-140 lbs. raw is about right IMO. Never come up short. Also, use small buns. It helps reduce waste. If they're real hungry they'll come back for more. Good luck with your cook!!!
__________________
If Homebrew & BBQ aren't the answer, then you're askin' the wrong questions... Cheers!!!
hamiltont is offline   Reply With Quote


Unread 05-08-2013, 08:35 PM   #7
Ron_L
Moderator
 
Ron_L's Avatar
 
Join Date: 12-09-04
Location: Chicago 'Burbs
Downloads: 1
Uploads: 0
Default

Quote:
Originally Posted by 71-South View Post
...of course my math figgerin could be what's questionable. It's been a long day. :)
I think you figgered that out perfectly
__________________
"Ron Rico, Boss. You can call me Captain Ron..."

**** In the Greater Chicago Area? Join us for the Annual Northern Illinois Brethren Mid Winter Gathering - Jan. 24th, 2015

The Naked Fatty!

Equipment list temporarily removed
Ron_L is offline   Reply With Quote


Thanks from:--->
Unread 05-09-2013, 01:45 AM   #8
thirdeye
somebody shut me the fark up.

 
thirdeye's Avatar
 
Join Date: 01-14-06
Location: At home on the range in Wyoming
Downloads: 2
Uploads: 0
Default

All good suggestions so far.

I'm right in there with the 130-140 pounds (especially if you are cooking whole shoulders) because the yield is less on the picnic end than the butt end.

We use those plates with three compartments, and put the buns at the beginning of the line, followed by the sides, then some chips....and the meat at the end of the line. I like to be pulling some meat just to show off, but we have someone dishing up portions out of a Nesco roaster onto buns for portion control. The meat is drizzled with foil juices and sprayed with warm apple juice. 4 kinds of sauce are available, for self serve.

We make a hardy bean dish (like the Hog Apple Beans) with sausage and bacon in them. Sometimes we'll make 20 or so fatties and serve slices.

I know this sounds weird but we generally make a roaster full of sloppy Joe meat. Real good sloppy Joes, all from scratch. You would be surprised how well they fill any gaps in portions or appetites. And they are a good value. PM me if you want the sloppy recipe. I think my recipe is for 10# of meat.

You might have leftovers, pick-up some styro clam shell boxes, they work great.

If you expect kids, you can buy Sara Lee rolls and have sliders. We use nacho trays to serve sliders and sauce in. Also sliders work good for seconds.

__________________
~thirdeye~

KCBS - CBJ
Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy"
Oil Patch Horizontal

Visit my Cookin' Site by clicking HERE
Barbecue is not rocket surgery
thirdeye is offline   Reply With Quote


Unread 05-09-2013, 02:43 AM   #9
BigBellyBBQ
is One Chatty Farker
 
Join Date: 11-15-08
Location: Lake View, New York
Downloads: 1
Uploads: 0
Default

For raw weight of pork two of my math formulas are:
lite eaters / small roll .5 times number of people equals raw weight 87.5 lbs
med eaters / med roll .75 times number of people equals raw weight 131.5 lbs
this is for reference only, and same as above advice
remember hot n fast yeilds a little less product, and finnished product has a liuttle sauce on it..
tend to go to the larger side, left over is better than last ten people in line, no product..
__________________
TwinTech Pro Double, Backwoods Fat Boy, TwinTech Hawg Kooker, FE 400, SP SPK 700, Empty check book and understanding wife...sometimes..
BigBellyBBQ is offline   Reply With Quote


Reply

Tags
pulled pork

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 05:57 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.