Mark 2008-09-08 08:40:48
How many pounds of b*** to buy and then smoke for 30 adults? I was
Grant erwin 2008-09-08 08:40:48
Well, you’re going to buy some integral number of large hunks of meat. 25
pounds would maybe get you by, but I’d shoot a little higher. You lose a
lot in drippage and in skin/fat when you pull the meat.
Edwin pawlowsk 2008-09-08 08:40:50
Depends on what else you are having. Figure about 8 oz. of cooked meat per
person. Kids and dainty women, 4 to 6 oz, big guys 12 oz. Teenagers, about
Cam 2008-09-08 08:40:52
We throw a party every year for about 30 people. I make as much pulled
pork as will fit in my WSM. That’s about 32 pounds. We make a lot of
sides; potato salad, corn on the cob, cole slaw etc and the pulled
pork is a big hit but most years there is a little left over.
What are you cooking it in? If you have the capacity why not make too
much? Too much is good.
Tutall 2008-09-08 08:40:52
It does freeze up well.
What would you guys guess, about 30% of the original weight is lost
during the cook?
Hrbricker 2008-09-08 08:40:54
It’s surprising how little discussion is spent on net yield of various
BBQ products. I’ve never achieved more then 60% net yield from pork
butts. And it can be as low as 50% if there’s more fat or bone then
usual. I think my notes contain some yield data about ribs and chicken
too, but I’m not going to go look it up unless I have to.
So, you should plan for about a half pound (230 gm) cooked meat per
person. Less for women and children, more for teenage boys.
You need to start with about 15 kilos of raw butts. (That would be four
butts minimum or five to be reasonably safe assuming about 3 kilos/b***.)
Brick(Youth is wasted on young people)
Dimitri 2008-09-08 08:40:55
The bone in the Boston b*** is in the area of 15%
You’ll have another 10% moisture loss.
Ergo you’ll lose 20% to 25% off the top.
If you are having all men you can figure 1.5 sandwiches per person ( your
A healthy pulled pork sandwich will run 8 to 12 ounces.
Therefore you’ll need 45 sandwiches running 8 to 12 ounces cooked or 360 to
540 ounces of pulled pork. or 22.5 to 33.75 pounds of finished meat.
Based upon the bone and moisture loss you’ll need from 28 to 40 pounds.
Now if this is mixed company including kids cut by 1/3rd to 1/2.
The other point to consider is health issues.
Go here and read up before causing a problem;
Randy 2008-09-08 08:40:56
I weighed my last b*** cook, two 8 lb bone in butts gave me about 8.25
lbs of pulled meat. -RP
Nunya bidnits 2008-09-08 08:41:00
That’s a good thing for everyone to read no matter what they cook or how.
One thing I don’t see is anything about reheating vacuum sealed foods. I was
noting they do not recommend reheating cooked foods that have been chilled
in slow cookers or at lower temps. However the boil method of reheating
vacuum sealed barbecued meats means its being reheated at only 212 approx.
The point they make is that bacteria in cooked foods being brought up from a
cold temperature may hover too long in the 40-140 degree range if reheated
at lower temps, they recommend 350 to avoid having the chilled food hang in
that zone too long as it warms up. So how would that square up with the
MartyB in KC
Regforte 2008-09-08 08:41:01
Water at 212 F is quite a bit different than air at 350 F, even
though the temperature is lower. Different masses. Stick your hand
into a 350 F oven, then dip it into boiling water. You’ll notice
somewhat of a different sensation the second time.
Physics aside, it’s the time something spends in the danger
zone that matters, and not much else. Whether you’re boiling
frozen food in a bag, or heating it in an oven, it’s a function
of how long it takes for the core temp of the food to get above
140 F. The cross sectional area of the food is also a major
Randy 2008-09-08 08:41:20
A frozen vac sealed bag of PP will be hot in 30 minutes of boiling
water, I don’t think it would be in a 350 oven. Another option is to
thaw it for a few days in the fridge, and 10 minutes in boiling water is
all it will need. -RP
Mark 2008-09-08 22:39:52
Good comments from everyone. I’m going to go with between 30 and 35
pounds and will report back on the results late this weekend.