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smoking beef for 30 people

post #1 of 11
Thread Starter 
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
post #2 of 11

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. 

post #3 of 11

1/4 to 1/3 Pound per person? For a VEGAN' TEA PARTY, maybe! :ROTF 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

post #4 of 11
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.
Edited by hardcookin - 7/7/16 at 5:03pm
post #5 of 11
Quote:
Originally Posted by hardcookin View Post

JJ is about 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.

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!

post #6 of 11
Thread Starter 
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
post #7 of 11
Quote:
Originally Posted by jossh27 View Post

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

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

post #8 of 11

:beercheer:  Happy to get the ball rolling on this thread!  Looking forward to the pics! 

post #9 of 11
Thread Starter 
Whoa, hold the phone!! Trimming cap!? I have some research to do
post #10 of 11
Quote:
Originally Posted by jossh27 View Post

Whoa, hold the phone!! Trimming cap!? I have some research to do

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

 

post #11 of 11
Thread Starter 
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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