I am smoking for a "Country Style" wedding on Saturday.
Was told to expect 100 guest ......... Men, Women and children.
Have decided to up the servings to 150.
I brought home 9 9lb butts from the Butt Vault. (80 lbs)
Figuring on 50% loss and 1/3 lb per serving.
That will give me 120 servings.
The problem is that they also want "Pulled or Shredded Beef"
They want 60% pork (which I have enough) and 40% beef.
Looks like I need 20 lbs of COOKED beef.
Select Brisket here is $1.59 and Chuch roast is $1.99, which both will work.
How much raw of each do you guys think I need?
Heck, cook it in pans, and count that juice as some "cooked weight"...
Sooo... 25-30lbs?
Fractional weight loss should be about the same as pork.
Ok, so if I understand this correctly, you want to serve 150 people 1/3 lb of 60% pork and 40% beef with a 50% loss during cooking sooooo.
150 people X 1/3 lb per person = 50 lbs.
60% of that would equal 30 lbs of pork
40% of that would equal 20 lbs of beef
at 50% loss during cooking the total would need to be 100 lbs instead of 50 lbs
so
60% of 100 lbs would equal 60 lbs of pork.
40% of 100 lbs would equal 40 lbs of beef.
Quote from: KevinG on November 17, 2010, 05:51:55 PM
Ok, so if I understand this correctly, you want to serve 150 people 1/3 lb of 60% pork and 40% beef with a 50% loss during cooking sooooo.
150 people X 1/3 lb per person = 50 lbs.
60% of that would equal 30 lbs of pork
40% of that would equal 20 lbs of beef
at 50% loss during cooking the total would need to be 75lbs instead of 50lbs
so
60% of 75 lbs would equal 45 lbs of pork.
40% of 75 lbs would equal 30 lbs of beef.
Let's check that math - 75 lbs with 50% weight loss = ???
50 lbs finished is right. At 50% weight loss start with 100 lbs
60% pork = 60 lbs raw, 30lbs cooked
40% beef = 40 lbs raw, 20 lbs cooked
That's why I need to stop doing math on toilet paper. Corrected.
Quote from: KevinG on November 17, 2010, 06:49:20 PM
That's why I need to stop doing math on toilet paper. Corrected.
;D ;D ;D ;D
I'm siding with BLSH on this, and I like round #s. 100 pounds raw.
Butts go on/come out nekkik, but I would put pan(s) on the rack(s) under the brisket/chuckies to catch some beefy goodness.. (put some cheap red wine in the pans, perhaps some rough chopped onions/peppers, then use that juice at the end to mix back in w/ the chopped/shredded beef)
Part of the shredded beef might be the Shoulder clod in my freezer sliced into roast.
Gonna make a decision in the morning after praying about it all nite.
The Wedding place has a HUGH commerical Kitchen.
They has 4 Double (Gas) ovens.
It is a summer (Baptist) encampment for kids.
I'll have to bring my Whiskey in a flask! (or two)
I wuz kinda picturing something like Caney's "Liquid Gold" braise (for brisket)...
With the onions, peppers, beef juice, and all...
Thinkin' juicy beef sammies...
30lbs... I dunno...
Probably lose more weight with chuck than bottom round (?)
I like what Snelly has done and also what Begolf did with his Chuck roast.
There will be sauce available if it taste like cr@p. ;D
I don't think that will happen, but it could.
Not gonna try a "new" or "different" smoker.
Gonna use the Bradley's to get the job done.
(And the oven)
Quote from: classicrockgriller on November 17, 2010, 08:33:29 PM
Not gonna try a "new" or "different" smoker.
C'Mon Man!!!! (
MNF is molding my new LINGO)
PUT THAT BAD BOY ---ERRR----
FAT BOY TO WORK!
Quote from: KevinG on November 17, 2010, 06:49:20 PM
That's why I need to stop doing math on toilet paper. Corrected.
I just figured it was "management math", the kind that engineering and business management likes to use. ;)