How many Pounds per person of Pulled Pork should I plan?

OK, here's my problem. My wife's school is planning a fund raiser and she's told me that they are going to do a Pulled Pork lunch sale and I've been voluntold that I'll be cooking these things. I'm not worried about cost's and anything, that's being taken care of with the school's credit card, so there's really no cost to me except charcoal, wood, and my time. Meat, seasoning,s anything else, goes on them. Some of you old-timers here will remember me and know I can cook. I've just never cooked for a large group before. I've never been a caterer and never really wanted to be. I just liked to smoke meat, have a drink, and enjoy the comradery.

Just not sure, how many butts I should plan on. They typically do these and sell between 50-75 meals when they do these things.

So, I'm wondering, how many, per-cooked, pounds per meal should I plan to be cooking for these meals? They will be packaged in the standard 3 hole clam shell with beans and slaw and will either be served with roll or a bun( that hasn't been decided yet) so it can be either a meal or sandwich.

I'm not doing this to make money for myself, just the group. It's one of many different fund raisers they have planned so this won't be do all or end all money making event. I just basically need to have a decent idea of how much I should plan on prepping and cooking in order to have enough.

I was thinking, about 1lb per meal to take into consideration pre-cook vs. post cook weight. I still don't know if that would be too much or not enough.

Thank you all in advance for your input and advice. It will be greatly appreciated.

Thanks all for the input. I was thinking about buying 70(ish)lbs of meat so there would be plenty. whatever is left, the wife's coworkers can take home.

Montana Jack said:

Lots of info on this if you search the threads. Had same question and decided on about 80 lbs pre-cook to feed a 100. I think this is generous, but can freeze leftovers. Anyone have thoughts about rotating butts in the Shirley during cook to account for different temps. Using a 24 X 42, 2 shelf cabinet doors. Temps hotter toward firebox and vary between shelves. Never cooked this many butts so just wondering whether I should move them around during cook. Thanks

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I'll be going back to my roots, and the roots of this site and using my 2 Bandera style smokers. They served me well years ago, when I used to cook a lot and do a lot of meats at one time for the love and hobby of it all. You'll definitely want to move them around during the cook, especially if there is a significant temp difference between areas of your cooker.