1. Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Group Cook Advice

Discussion in 'General Discussion' started by RiversideSm0ker, Aug 2, 2018.

  1. Guys,

    I am going to be doing a large cook for some people that I work with. I am going to guess there will be about 20 mostly male vehicle mechanics. Right now I am looking at pork butt for pulled pork and some chicken. For those of you that have served large groups in the past what kind of recommendations would you give me for how much meat to smoke? I was thinking legs and thighs for the chicken and then the pulled pork. Thanks in advance for advice and suggestions.

    George
     
  2. Oh and the meat is going to be smoked ahead of time and will be served from crock pots at the site. The chicken will probably be popped into an oven on site to be reheated. Thanks again.

    George
     
  3. oldsmokerdude

    oldsmokerdude Smoking Fanatic SMF Premier Member

    My rule of thumb is about 8 oz meat per person but up to 12 oz for big appetites (like male vehicle mechanics?). That is precooked weight. You should add in a few extra portions for seconds and of course you will want some leftovers.
     
  4. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    What Dude suggests plus 1.5 pieces of chicken. Bird is cheap and no one will complain about an afternoon break treat...JJ