First smoke for a larger party, need planning help

[Chris Heekin]

Hoping y’all can give me some advice here. I’ve been smoking for several years for my family, I’ve done brisket, pork butt, ribs, wings, and sides, a bunch of times. But it’s always for a smaller gathering.

This coming weekend, I’m cooking for a party that will be between 20-30 people. I’m trying to figure how to judge how much food to bring.

I’m thinking along the lines of a larger brisket, two pork butts, My guess is about a half pound of meat per person (cooked) so if I’ve got a 15-20 lb brisket and a couple of 8-10 pound butts, gives me plenty.
If I get those done and wrapped in the cooler by 1pm (party starts at 5pm), that gives me time to put sides in the smoker and be ready to leave by 4pm.

The party host will also be making salads, some additional smaller sides as well.

Am I figuring this right? Any tips for a first time catering?

 

[chef jimmyj]

That should be fine...JJ

 

[Gonna Smoke]

Unless they're big eaters, that'll be plenty of meat for that group.

Only advice I'll offer is to allow PLENTY of time to get things cooked. Don't try to time the cooking to finish right before time to eat.

 

[JLeonard]

Sounds like a good plan. Where do I need to be with plate and fork in hand?>

Jim

 

[SmokinAl]

Here is a spreadsheet that will help you out.
Al

 

[SmokingUPnorth]

I did my first big cook (about 30 people including kids) for my daughters birthday a few weeks ago. At first I was stressing. I ended up doing two 9lb ish butts and a couple tri tips. I was Over thinking it at first, thinking ok cook it overnight blah blah it had to be ready at noon for the party. But I ended up just doing the butts the day before, and vacuum sealing them. Then about an hour and a half before the party boiled the bags and they turned out great. Along with the tri tip we had some Buffalo chicken dip and Mac n cheese and it was plenary of food. Next time I’ll do the same. Cook the day before, bc honestly it’s easier and people won’t know and will still love it.

 

[bauchjw]

Sounds like a good plan to me! That’s plenty of food. UPNorth has a good point, Reducing the stress by doing the butts a day before may not be a bad way to go.

 

[Chris Heekin]

Guys, thanks for all the help!
The amount of food wound up being more than enough, and the guests absolutely loved it.
I wish I had read your advice, UPNorth, before I started. I was actually in the middle of starting my cook around the same time you wrote it. Although it all worked out.smoking a large brisket and three large butts took quite a bit longer than I anticipated; I had to skip two additional sides I had planned to smoke because I couldn’t get the meat out early enough.
Still, the guests never knew they were missing anything, and everyone raved about the food. So, thanks again!