For those that do whole hog

[Wicked Smoke BBQ]

My new smoker will allow me to jump up to doing whole hog for events. How do you figure the size of the hog needed to feed x amount of people?

 

[CT-Mike]

I typically estimate 1 pound per person. You can adjust downwards if there will be a lot of children. This should yield ~ 1/2# per person, which is fairly standard if it is the only protein.

 

[Bbq Bubba]

I typically estimate 1 pound per person. You can adjust downwards if there will be a lot of children. This should yield ~ 1/2# per person, which is fairly standard if it is the only protein.

What kind of hogs are you cooking to yield 50%?

I also figure 1 lb per person but it only yields about 1/3 lb serving per person.

 

[Cook]

1# per person is the gold standard in North Carolina...and there have been one or two whole hogs cooked in this state.

I would, however, put a limit on the size of hog/party you'll cater for with this format. The smaller the hog, the less quality it'll be for barbecue in my opinion. Give a minimum size limit to the hog...whatever you're comfortable with.

 

[Cook]

And yes...you won't yield 50%...but the 1# per will get you to where you need to be.

 

[gtr]

+1 on one pound raw per person.

 

[CT-Mike]

You folks are right, I was thinking 50% yield on butts. Not so much on whole hogs due to all the bones,

 

[northern smokey]

I go with the 1 pound per person as well and have never even come close to running out.