I might need some help!

[classicrockgriller]

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?

[hal4uk]

Heck, cook it in pans, and count that juice as some "cooked weight"...
Sooo... 25-30lbs?

[BuyLowSellHigh]

Fractional weight loss should be about the same as pork.

[KevinG]

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.

[BuyLowSellHigh]

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

[KevinG]

That's why I need to stop doing math on toilet paper. Corrected.

[classicrockgriller]

That's why I need to stop doing math on toilet paper. Corrected.

;D ;D ;D ;D

[squirtthecat]

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)

[classicrockgriller]

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.

[classicrockgriller]

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)

[hal4uk]

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 (?)

[classicrockgriller]

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)

[hal4uk]

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!

[BuyLowSellHigh]

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.   ;)