Smoke for 40 people

[Mac LA]

So my brother is graduating from the Sheriff's academy in early August and I've been tasked with "catering" the celebrations. Yes, it's a bit early but it's sort of fun to plan so I'm trying to put together numbers now.

I'm not sure if it's because I'm stupid or tired (or both) but the math is not adding up in this formula below....???

A fellow forum member provided this formula but where do they get 666oz from? 40% of 400 is only an additional 160, so a total of 560, even adding another 10% on top of that only gives 616 - what am I misunderstanding?

4 oz/person x 100 sandwiches = 400 oz / 40% loss = 666 oz or 41.99 lb to start plus ~10% margin for error = 46lb.

Essentially just trying to figure the size of pork butt and brisket I should get.

Will a 15lbs of brisket and a 16+lb of butt get it done (31 or so lbs total)? I can try to find a bigger one each but so far these are the weights I've come across at Restaurant Depot.

Also, 4oz seems a bit low to me...

Any guidance would be appreciated.

Johnny

 

[Rich G]

You are figuring 40% loss, so if your target FINISH weight is 400, then you need to know what number 400 is 60% of (losing 40% of something, leaves you with 60% remaining.) ....or, 400=.6 x "x", or 400/.6="x", or 666.67.

If you want to check that math, then figure you have a starting weight of 666 oz, and you know your will have 40% loss.....that means you will end up with 60% of 666oz, which is 400oz.

Sheesh, isn't this a BBQ forum?!?!

I'm jet lagged, so hoping this makes sense to someone!

R

 

[Timothy F. Lewis]

First, it is NEVER too soon to start planning! Point of weight, I'm doing butts for twenty Saturday, two butts about twenty three pounds but, I am anticipating significant leftovers. I kind of figure why fire up for a small amount when it doesn't take that much more effort to go big!
Planning ahead will always make the finished day go easier, I had a teacher who always recommended making a time schedule. Some people find this funny but, they screw up more than I do!

 

[Mac LA]

You are figuring 40% loss, so if your target FINISH weight is 400, then you need to know what number 400 is 60% of (losing 40% of something, leaves you with 60% remaining.) ....or, 400=.6 x "x", or 400/.6="x", or 666.67.

If you want to check that math, then figure you have a starting weight of 666 oz, and you know your will have 40% loss.....that means you will end up with 60% of 666oz, which is 400oz.

Sheesh, isn't this a BBQ forum?!?!

I'm jet lagged, so hoping this makes sense to someone!

R

So I am stupid! Funny, how I can easily forget elementary maff... but I completely got it after that break down. Thanks for that!

Ok, Ok, I'm done with the math questions for this week...

First, it is NEVER too soon to start planning! Point of weight, I'm doing butts for twenty Saturday, two butts about twenty three pounds but, I am anticipating significant leftovers. I kind of figure why fire up for a small amount when it doesn't take that much more effort to go big!
Planning ahead will always make the finished day go easier, I had a teacher who always recommended making a time schedule. Some people find this funny but, they screw up more than I do!

True, true; I'd rather get everything in line now. Old me would have procrastinated until the last possible moment and it always bites me in the arse, but I somehow, do well under pressure. lol

6 oz/person x 40 = 240 oz / 40% loss = 400 oz or 25 lbs to start plus ~10% margin for error = 27.5lb

I change the portion to 6oz but here is my break down. so 30lbs I initially thought seems like it would get the job done.


Thank for the help and tips fellas.

Johnny

 

[Andre A]

My man you are forgetting about the sides, You need to take into account the sides and the bread. Also use buffet physcology, place the bread and all the high carb items first and the proteins last. Let the folks load up on those items first. By doing this you will have more than enough meat to go around.

As for the protein, if you have/ purchase to extra rack and about 8, filled with water, soda cans, you could easily fit one more butt and brisket in your cooker. Having said that with the price of beef vs pork and if you go with the bread, I would go with doing the extra butt.

 

[Mac LA]

My man you are forgetting about the sides, You need to take into account the sides and the bread. Also use buffet physcology, place the bread and all the high carb items first and the proteins last. Let the folks load up on those items first. By doing this you will have more than enough meat to go around.

As for the protein, if you have/ purchase to extra rack and about 8, filled with water, soda cans, you could easily fit one more butt and brisket in your cooker. Having said that with the price of beef vs pork and if you go with the bread, I would go with doing the extra butt.

I am going to do apps as well; chicken wings and various sausage to start. As for sides, I'm going to do Harry Soo's peach bbq beans, corn on the cobb, potato salad and maybe pasta salad (still mulling this over).

I like your buffet idea, and haven't even thought of bread; maybe some good pumpernickel!!!!

So, in your opinion 30-31 lbs of meat will not be enough for 40?
This may be a good excuse to order a cajun bandit stacker..lol The cost of the meat isn't really a consideration as the it's already covered so I def do not mind getting more.

 

[Bob Ivey]

I wouldn't worry about it but if you want to get more meat go for it. It sounds like more is warranted. It never hurts to have extra. Love those leftovers. What size is your WSM? Good Luck and enjoy

 

[Mac LA]

I wouldn't worry about it but if you want to get more meat go for it. It sounds like more is warranted. It never hurts to have extra. Love those leftovers. What size is your WSM? Good Luck and enjoy

Hey again Bob, true it never hurts to have more but it's just going to be tough to get everything on there at once, unless I add a grate or something as mentioned above.

I have a 22 WSM and a 22 kettle but never smoked anything on it (the kettle) and I plan to use run it for wings that day.

Thank you sir! I hope not to screw this up!

Johnny

 

[Bob Ivey]

Here is a thought, do the pork butts a day or two ahead of the event. It can easily be heated the day of the event. No one will know the difference and you will have an easier time of it. I have done 2 butts on the bottom rack of my WSM22 and a full packer brisket on the top rack. I could have probably gotten one or two more butts on that bottom rack. I think the smart move is to do the butts ahead of time. You could also then do two briskets on the WSM. I would plan on an overnight cook for the briskets because you want them to be ready ahead of time. Harry Soo told us in class that "BBQ is ready when it's ready, so don't hurry". You will do great with some planning. By the way, if you want to get the CB stacker then just do it. But do it because you want it and don't count on it for this cook unless you try it beforehand. You will do great. Buy the way, Harry's peach BBQ beans are great. They are even better the next day.

Hey again Bob, true it never hurts to have more but it's just going to be tough to get everything on there at once, unless I add a grate or something as mentioned above.

I have a 22 WSM and a 22 kettle but never smoked anything on it (the kettle) and I plan to use run it for wings that day.

Thank you sir! I hope not to screw this up!

Johnny

 

[Timothy F. Lewis]

A side is a side is a side, they will make up more than thirty percent of most(non carnivore) plates true enough but what do they know anyway? Make as much as you can possibly fit on the grill, you will not go wrong!
Apps, yeah I get that but, too many apps will fill (rookies, see above) up on them too. I am skipping the big load of them this feast, I don't have enough extra freezer space to keep them after dispatching the "spare" fridge.
Bob is dead on, doing the butts early, if it will make YOUR JOB easier, will most likely not be noticed. I will smoke tomorrow for Saturday feasting. Not more than two people on the guest list will have any clue. I will smoke during the day, pull later in the day, pan and refrigerate until Saturday, I will the reheat them while I stage everything else.
Do us all a favor, tell us how it all turns out? I'm sure you will be fine, this is a great source!
I'm doing some dogs for kids and maybe a handful of brats to slice for toothpick treats.
Don't worry, make sure there are ample beverages, good music, there will be plenty of food! The most important thing for you is to have fun too! I understand the pressure though.
If you really get stressed feel free to PM me and I will try to talk you down.
It'll be fine!

 

[MikeCantell]

Here is how I do it,1lbs per person for pulled meat fresh not finished,I like to have a 2nd meat for folks who don't like the first offering,beef or chicken at 1/2 the weight per person,left overs will always play a part.1/2 a cup of beans coleslaw ect makes a great meal that most wont forget,I haven't had a big cook in awhile but never had any body leave hungry or disappointed ,most of the time I end up with 3 meats of some sort,size of crowd ect sez what they are have cooked for 100 or so at times but 20-30 has been the average

 

[Len Dennis]

You are figuring 40% loss, so if your target FINISH weight is 400, then you need to know what number 400 is 60% of (losing 40% of something, leaves you with 60% remaining.) ....or, 400=.6 x "x", or 400/.6="x", or 666.67.

If you want to check that math, then figure you have a starting weight of 666 oz, and you know your will have 40% loss.....that means you will end up with 60% of 666oz, which is 400oz.

Sheesh, isn't this a BBQ forum?!?!

I'm jet lagged, so hoping this makes sense to someone!

R

Four oz / person is one sandwich per person finished meat weight. Gotta start somewhere.

After all, those Mickey D' quarter pounders start out with 4 oz RAW meat so less than this calculation. Sides didn't figure in because that question wasn't asked at the time..

Thanks Rich for putting it so clearly LOL.

 

[Mac LA]

Here is a thought, do the pork butts a day or two ahead of the event. It can easily be heated the day of the event. No one will know the difference and you will have an easier time of it. I have done 2 butts on the bottom rack of my WSM22 and a full packer brisket on the top rack. I could have probably gotten one or two more butts on that bottom rack. I think the smart move is to do the butts ahead of time. You could also then do two briskets on the WSM. I would plan on an overnight cook for the briskets because you want them to be ready ahead of time. Harry Soo told us in class that "BBQ is ready when it's ready, so don't hurry". You will do great with some planning. By the way, if you want to get the CB stacker then just do it. But do it because you want it and don't count on it for this cook unless you try it beforehand. You will do great. Buy the way, Harry's peach BBQ beans are great. They are even better the next day.

I've been fighting with myself about doing the butts ahead of time, but for some reason, weary of it (not sure why). I'll think it over some more but I'd really like to have everything fresh-ready if I can. The 16lb butt I've seen at Restaurant Depot are pretty long which why I was only thinking of doing 1, if I can squeeze 2 on there I'll do that (maybe a big one and a small one, with brisket on top).

The cook for sure will be an overnight-er, which is why I'm not too worried about doing the butt along with the brisket at the same time. Will go on around 10:30-11pm on Friday night to be ready around 2-3pm on Saturday. This timeline has been working for my brisket and butts thus far but I've never done 2 large pieces at once, so there's that....

You are completely right about the cb stacker. I don't think of myself as superstitious, but I'm trying not to do anything that I haven't done with my prior cooks so far. Example, I don't even want to freeze meat as I've only cooked fresh meat so far and do not want to introduce a variable into the mix (if that makes sense). So that said, I would NOT try a new piece of equipment for this job. lol.

About the beans!!! Right!!!! I wish I had not scarfed them down as soon as I got home! They were amazing and just have to make myself a small batch anytime I burn.

Thanks again to help me think this out Bob, and everyone else!

Johnny


Oh right after class I got home stated Harry's very line "BBQ is ready when it's ready, so don't hurry" but it didn't work... hahah

 

[Timothy F. Lewis]

Mike is pretty close to what I figure, and I ALWAYS have leftovers, that way I can just get some more beer the following day ( or send someone for more when the crowd thins) and have as low power a cleanup day following!
It'll be fine!

 

[Mac LA]

A side is a side is a side, they will make up more than thirty percent of most(non carnivore) plates true enough but what do they know anyway? Make as much as you can possibly fit on the grill, you will not go wrong!
Apps, yeah I get that but, too many apps will fill (rookies, see above) up on them too. I am skipping the big load of them this feast, I don't have enough extra freezer space to keep them after dispatching the "spare" fridge.
Bob is dead on, doing the butts early, if it will make YOUR JOB easier, will most likely not be noticed. I will smoke tomorrow for Saturday feasting. Not more than two people on the guest list will have any clue. I will smoke during the day, pull later in the day, pan and refrigerate until Saturday, I will the reheat them while I stage everything else.
Do us all a favor, tell us how it all turns out? I'm sure you will be fine, this is a great source!
I'm doing some dogs for kids and maybe a handful of brats to slice for toothpick treats.
Don't worry, make sure there are ample beverages, good music, there will be plenty of food! The most important thing for you is to have fun too! I understand the pressure though.
If you really get stressed feel free to PM me and I will try to talk you down.
It'll be fine!

You ALL are SUPER freaken AWESOME!!! I truly appreciate it all fellas, really!

I will for sure post and update along with pictures of the spread and hopefully happy faces. Ordering chafer dishes this weekend and going to get the ball rolling on everything else soon enough.

Thanks again Tim!

I'm def going to give more thought about cooking the butt(s) ahead if time.

Johnny

Here is how I do it,1lbs per person for pulled meat fresh not finished,I like to have a 2nd meat for folks who don't like the first offering,beef or chicken at 1/2 the weight per person,left overs will always play a part.1/2 a cup of beans coleslaw ect makes a great meal that most wont forget,I haven't had a big cook in awhile but never had any body leave hungry or disappointed ,most of the time I end up with 3 meats of some sort,size of crowd ect sez what they are have cooked for 100 or so at times but 20-30 has been the average

My mother always tells me 1lb per person and we ALWAYS have tone of leftovers, which is not a bad thing if I want folks to take food home and maybe get my name out there.

I may rework my numbers but I think 31lbs plus the chicken and other stuff will work. We shall see..lol

Thank for you input Mike!

Johnny

Four oz / person is one sandwich per person finished meat weight. Gotta start somewhere.

After all, those Mickey D' quarter pounders start out with 4 oz RAW meat so less than this calculation. Sides didn't figure in because that question wasn't asked at the time..

Thanks Rich for putting it so clearly LOL.

Hey Len, yeah, I'm just a donkey and didn't get it for some reason; thanks for the forumla though, it did give me a good starting point once Rich set me straight.

and yeah I wasn't concerned with calculating side at that time, just the meat.

Thank again!

Johnny

 

[Bob Ivey]

You know Johnny, you might want to do a dry run of a small brisket and a pork butt for the family in the next week or so. That will give you the opportunity to get a feel for doing a multiple meet cook. I would still try to do the butts ahead of time. Just a thought, why don't you email Harry and your class for advice. You have plenty of time and that gives you a huge advantage. What part of LA are you in?

 

[Mac LA]

You know Johnny, you might want to do a dry run of a small brisket and a pork butt for the family in the next week or so. That will give you the opportunity to get a feel for doing a multiple meet cook. I would still try to do the butts ahead of time. Just a thought, why don't you email Harry and your class for advice. You have plenty of time and that gives you a huge advantage. What part of LA are you in?

Think I will do that Bob; 4th of July sounds like a great opportunity to try your very idea. I've done brisket and ribs or butts and ribs but never 2 hunks of meat.

I might do that and email Harry. I'm also going to pick Kenny's brain about this. I'm actually working a 400 person wedding this weekend with him so I know I'll learn tons more about how to setup and process (I hope).

Downey area specifically (South East LA). Where the Carpenters lived once (everyone always tell me this)..lol

 

[Mac LA]

So after looking at some old picture logs of my cooks so far, I've realized that I have in fact done 2 butts at one time before so I feel a bit better about doing them both at once (brisket and butt).

I think I'd like the challenge, I seem to thrive off of pressure.

 

[JayHeyl]

My mother always tells me 1lb per person and we ALWAYS have tone of leftovers, which is not a bad thing if I want folks to take food home and maybe get my name out there.

You have to consider your guests. If you're having 40 fellow graduates of the police academy, 1 lb./person is probably a good number. If you're hosting a professional football team, I'd think more like 2 lb/person. If it's a fairly normal mix of men, women, and children, 1 lb/person will absolutely leave you with a ton of leftovers. (Unless you're inviting the locusts that masquerade as my nieces and nephews, in which case you better count on 3 lb/person plus 50% dropped on the floor.) Were it me, I'd figure 12 oz/man, 8 oz/woman, 6 oz/child, and you're still likely to have a lot left over.

I would also think really long and hard about getting ALL of it done at least a day ahead of time. That's a lot of people to disappoint if something goes wrong at the last minute. Do it a day ahead and if something messes up you have time to come up with an alternative. Plus, there will be more than enough to do just getting everything set up on the day of the event. Doing all that cooking and prep work AND getting everything set up would be a killer. Get as much done in advance as you possibly can. I've never cooked for more than 20 and I usually start two days in advance. I actually look for recipes that let me do a good deal of the work ahead of time.

Somebody made a comment above about making a schedule. My family laughed at me, but last Christmas I had a detailed schedule of everything that needed to be done and when I needed to start it. I left at least 15 minutes slack time between major items in case I got behind. When I wasn't behind, it gave me a few moments to catch my breath. The family wasn't laughing when the entree and five side dishes were all ready exactly on time.

 

[Timothy F. Lewis]

It was my high school "Meals in Minute" teacher who taught me the "time schedule" concept. She just passed a couple of years ago, I was lucky to make some contact with her before she died and she was quite pleased that I still used some of her methods. If you have a big gig to do and may be trying a few new things, the schedule is a great tool. My 28 dropped to 16 yesterday so, there are lots of leftovers, including a few frosty oil cans of Fosters! I am treating myself to a cool frosty beverage as the last cooler dries out before storing the banquet equipment in it and getting it to its home in the garage.