Company picnic help

shooterrick

Master of the Pit

Original poster

OTBS Member

SMF Premier Member

Jan 13, 2008

2,035

20

South Louisiana

• Aug 6, 2008

• #1

I have or I should say my smoker has been recruited with me along to cook at company picnic. Pot luck on the sides so all I need to worry about is the meat and sauces and condiments. I plan on butts, brisket, and dogs for the kids. Will be about 40 adults. I plan on doing the butts and brisket the day before and leaving foiled to put back on the smoker to warm up while I throw some dogs on the top rack. Is this the wrong approach?

I have a large double roaster that is electric and figure I can keep it filled with the butt and brisket even though it is large. How many lbs of butt and brisket?

Rick

 

capt dan

Gone but not forgotten. RIP

OTBS Member

Nov 2, 2007

3,357

11

• Aug 7, 2008

• #2

sounds like the right approach to me. I would do 2 packers and 2 butts if it was me.

 

travcoman45

Master of the Pit

OTBS Member

Jan 19, 2008

4,118

34

A Holler in North Iowa

• Aug 7, 2008

• #3

Rick, rule a thumb is a 1/4 pound a cooked meat per person. Now, that could be 10 pounds a cooked product fer the 40 folks. I did a ratio of 2/3rds pork ta 1/3rd brisket, however, the brisket was a huge success an I coulda used more. I think ta be safe, I would do bout 7 1/2 pounds a each allowin fer seconds an all. Allways better ta have to much then not enough. Couple nice 8 pounders a each should do ya fine.

 

supervman

Smoking Fanatic

May 25, 2008

926

11

Minnesota

• Aug 7, 2008

• #4

Check out this thread.
http://www.smokingmeatforums.com/for...ad.php?t=20964

SKOL
V

 

dbryson

Fire Starter

Feb 13, 2008

37

10

Nampa, NV

• Aug 8, 2008

• #5

Welcome to the club. Check out the thread suggested by supervman. I'm in a similar situation.

 

L

lawdog

Smoking Fanatic

Nov 13, 2007

349

10

Ransom Canyon, TX

• Aug 8, 2008

• #6

I would go 2 and 2 on th meat (anything leftover comes home with the cook and goes great in beans or enchiladas). Sounds like u have it all under control, keep us updated

 

bbqgoddess

Master of the Pit

OTBS Member

SMF Premier Member

May 13, 2008

1,300

11

TEMPLE CITY, SO CALIFORNIA

• Aug 8, 2008

• #7

such a ditto here! for sure!!

 

lcruzen

Master of the Pit

OTBS Member

Apr 16, 2007

1,023

10

Hell, Michigan

• Aug 8, 2008

• #8

I'd max out the budget for the meat and send left overs home with the attendees.

 

dadwith4daughters

Meat Mopper

Jul 21, 2007

225

11

Orlando, FL

• Aug 8, 2008

• #9

Lcruzen is right on. My #1 rule: NEVER RUN OUT OF FOOD. I did the July 4th Neighborhood party for 275 and it was success with left overs. Here's a link to a spreadsheet I created to help with the figuring. Since you're only 40pp, this is probably more figurin' than you need. But heck, here you go.
http://www.smokingmeatforums.com/for...ad.php?t=18826

Good luck and have fun.