smoking beef for 30 people

Discussion in 'Beef' started by jossh27, Jul 5, 2016.

  1. jossh27

    jossh27 Newbie

    Having a bbq for about 30 people. Is there a formula for beef per person- if so what is it? I'm thinking brisket or top butt as a friend can get good deals on both. Be great
     
  2. noboundaries

    noboundaries Smoking Guru OTBS Member SMF Premier Member

    The caterers will give you one response, usually 1/4 lb to 1/3 lb per person.  I'm half Italian.  My grandmother and mom taught me if there aren't leftovers that people want to take home the meal was a total failure.  I shoot for 1/2 lb per person, more if they are a hungry bunch.  For 30 people, pick up a 12-15 lb brisket.  You'll be fine. 
     
  3. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    1/4 to 1/3 Pound per person? For a VEGAN' TEA PARTY, maybe! [​IMG]  Just messing with ya, Ray. You are correct that many online charts say 4oz servings but I can tell you from experience that unless the party is Ladies...4oz is not enough.

    For a single Protein 8 Ounce " Cooked " minimum. Men eat more, Ladies and kids, less. Brisket has a 50% Yield and Top Butt higher at 70%...

    So, the Math...30 servings X 8oz each = 240 oz Cooked Beef / .5 %yield = 480 oz Raw Brisket needed / 16 = 30 Pounds Raw Brisket Needed...JJ
     
  4. hardcookin

    hardcookin Master of the Pit

    JJ is spot on. The other week I smoked a 13lb brisket for about 12 people and it was gone in 20 mins.
    Everyone usually hits brisket hard.
     
    Last edited: Jul 7, 2016
  5. sauced

    sauced Master of the Pit

    Yes sir....at a minimum, 8 oz cooked per person. If you have more meat eaters, might have to increase it a bit more. The Chef's numbers are correct!
     
  6. jossh27

    jossh27 Newbie

    Thanks everyone! So with brisket its safe to say you need about 1 pound raw per person because you only yield half that amount cooked
     
  7. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Yep...After trimming to 1/4" cap and cooking. The Top Butt is leaner and you cook no more than Medium so there is less weight loss from trim and cooking, thus a greater yield...JJ
     
  8. noboundaries

    noboundaries Smoking Guru OTBS Member SMF Premier Member

    [​IMG]   Happy to get the ball rolling on this thread!  Looking forward to the pics! 
     
  9. jossh27

    jossh27 Newbie

    Whoa, hold the phone!! Trimming cap!? I have some research to do
     
  10. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Hey, if you want to leave the full Fat Cap on, you can. Here is a great Video on how it's done...JJ

     
  11. jossh27

    jossh27 Newbie

    That's a great video and really there's not much to trimming the cap-i think I'll be fine. Im using a wood pellet, electric smoker. Complete temperature control- basically a oven so i should be able to nail this brisket provided i don't over cook it
     

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