Feeding 40-60 for pulled beef??

[MatBirch]

I thought I had posted this, but it’s not in my stats anywhere, so I’ll try again. Please forgive me if I’ve done something wrong.
Last summer I had a bad go-round with a post surgery infection in my foot. As a thank you to all my co-workers, (who raised 2800$ for us), my bosses, family, etc., my wife and I are going to host a party. I was figuring on pulled beef. Make some sandwiches, some tacos, whatever...
how much do I need to plan on for 40 people? Is there a lbs/person rule of thumb?

Thanks!

 

[SonnyE]

I would figure a pound per person, based on my cooks.
We try to make more than needed. Then send some home with our guests.
Not everybody will take some home, but usually enough will.
So I hesitate, but would suggest 1 1/2 pounds per person.
My wife likes to hit the nail on the head. I like to have extra.

 

[hillbillyrkstr]

If it’s your only protein I’d go about 3/4 a pound per person. And remember if you buy a piece of meat that’s 10 pounds your gonna lose some of that weight while cooking. So keep that in mind. You planning on doing chuck roasts?

Scott

 

[MatBirch]

You planning on doing chuck roasts?

Scott

Well, I guess that brings up another question... recommendation? Best bang for the buck? I’m planning on smoking the day before to make sure I don’t paint myself into a corner on my smoking time.

 

[hillbillyrkstr]

Well I always use chuckies for pulled beef but I’m sure there are cheaper cuts that your could buy that’ll work out for such a big crowd. Someone will chime in I’m sure.

Scott

 

[Dafish13]

Assuming you're serving sandwiches, call it 4-6 oz per sandwich (midpoint of 5) times 1.5 sandwiches per person times 60 people assuming a shrinkage of 1/3 yields about 43 lbs of meat going on the smoker. I always want leftovers so I would think of 43 as the minimum. Just my 2 cents and how I would approach the question. Of course when push comes to shove I would panic about running out and go with a larger number.

 

[WillRunForQue]

I usually buy a whole chuck roll when I do pulled beef, assuming your smoker can hold it. Boneless and very little trimming needed where I get them at a local butcher. Post some pics!

 

[smokerjim]

I would say a chuck roll would the best also, but a chuck clod might work and usually a little cheaper, not sure how they would pull though