Am I close?

huskercheese · Apr 21, 2009

Okay...got the call today to smoke the meat for a graduation reception in mid May. 60 adults plus children and they want briskies and butts.

My numbers:

Butts -
25 lbs uncooked x 55% yield = 13.75 lbs x 16 oz = 220 oz / 5 oz serving = 44 sandwiches

Briskets -
25 lbs uncooked x 60% yield = 15 lbs x 16 oz = 240 oz / 5 oz serving = 48 servings

Think this is enough?

Second part...and probably the tough part. I've got one WSM 22" to smoke this on. I've got enough room to do the butts in one cook and the briskets in one cook. Which would you do first?

If the reception was Sunday afternoon...cook the pork Friday night and then cook the beef Saturday night?

Looking for any and all suggestions!! Thanks.

huskercheese · Apr 23, 2009

Anyone? Anyone? Bueller? Bueller?

Yakfishingfool · Apr 23, 2009

Numbers look good....consider this...you can do the butt's up today and finish, pull and vacu-suck and serve that day with reheating. Briskies I'd serve fresh. Just my thought. Scott

big brother smoke · Apr 23, 2009

I would up my numbers to 60 sammies a piece. Is this not what they are paying for this event?

SoEzzy · Apr 23, 2009

The big question is are you splitting the meat or serving a portion of each?

Personally I'd offer a serving of each / plate, so 60 x 4 = 240 / 16 = 15 lbs x 2 = 30 lbs pork butts, the same figuring on the brisket is around 25 lbs, this should give you enough for 4 Oz of each meat / plate. These figures are tight for an accurate count of 60, if you really have more guests, you'll be short on meat, if the count is lower there'll be leftovers.

TOPS BBQ · Apr 23, 2009

I saw that there are 60 Adults + CHILDREN. How many children and what are they going to eat? What age constitutes a "Child"? 12-17 years? A handfull of those and you'll be ordering pizza real soon.

Yakfishingfool · Apr 23, 2009

Not at my house, the kids love the pp just as much as the adults. Scott

huskercheese · Apr 23, 2009

Thanks guys...

I believe anyone in their teens is being considered at adult. The meat will be served buffet style...like every graduation party i've ever been to. You take what you want. The amount of raw meat is my big question????
Serving the briskets fresh was my plan all along. Thanks for the confirmation.

tony76248 · Apr 24, 2009

Here is what I would do and have done and it works just great....

Butts are gonna take longer to cook than the briskets in almost all cases, therefore you need to take that into consideration. On Saturday morning put on the butts cook them throughout the day and they will get plenty of smoke flavor, then when you feel it is time to put on the briskets (timing wise), wrap the butts place them on a pan and put them into your kitchen oven and continue cooking them overnight at about 200 degrees. They will be ready to come off when the briskets do in the morning. This is really a no-brainer in that it is very hard to overcook these butts if you are gonna make sammies. The pork will be very moist and tender.

huskercheese · Apr 24, 2009

That is a fantastic idea. Thank you so much for your input. This forum is absolutely invaluable b/c of folks like all of you.

Thanks again.

Am I close?

huskercheese

Guest

huskercheese

Guest

Yakfishingfool

Babbling Farker

big brother smoke

somebody shut me the fark up.

SoEzzy

Full Fledged Farker

TOPS BBQ

Full Fledged Farker

Yakfishingfool

Babbling Farker

huskercheese

Guest

tony76248

is Blowin Smoke!

huskercheese

Guest

Similar threads