Help with amount of food needed for cookout

[dohie]

So I cooked normally for a max of about 10-15 people on my silver smoker. My buddy wants me to help cook at his party coming up this weekend and is expecting about 40 people.

They want to cook brisket and baby backs. Can anyone recommend as guide as to how many racks and briskets I might need to cook for 40 peeps?

Thanks!
Dave

 

[bbqgoddess]

Hey there!
When I am planning and mind you this is not for professional cooking just for my peeps and parties at work..I plan 1/2 lb of meat per adult..little less for kidos depending also on the type of meat for kids..(hot dogs v.s. say brisket) just my .02
Good luck, don't forget to add a bumper in your time for the plateau....
May the smoke be with you!

 

[ronp]

Only my opinion, but would figure 1/4 rack of ribs depending which ones, and 4 oz of brisket cooked, remember that cooked is about 50% of raw. So 40 peeps = 160 ounces = 10 pounds of finished and probably 20 pounds raw.

You can always have left overs. It also depends on the sides that are available.

I hope this helps!! My mind is a little foggy right now 4 Miller Lites may be the problem.

Good luck!!
Ron

 

[meat-man]

You said it perfect Goddess

 

[gooose53]

I did a cook for work....about 40 people and did 1 brisket and 4 butts. Had plenty of leftovers.....I like the 1/2 lb per person too....gives you a little room to play...even for those BIG eaters. Good luck!

 

[bbq bubba]

10 racks of ribs and 20 lbs of brisket.

 

[dollarbill]

I would go with 1/4lb. per person if you are serving beans bread and slaw or any other sides along with it.

 

[dohie]

thanks all for the info, I have a good idea what to start with now.

I be sure to get some pics and let you know how it turns out.

 

[dohie]

Well my first attempt to cook for roughly 40 people and it turned out great. Everyone was happy with the food and begging for my info to cook at their own parties coming up for the summer/fall.

In all, I ended up with 3 large briskets and 14 racks of ribs. I also borrowed Dutch's awesome bean dish (thanks for sticky) and it was a big hit for everything.

Preped and soaked all the meat on thursday night, started the briskets at 1:30am Sat, and finshed everything (brisket, fatties, beans, ribs) at about 4:45pm and served around 5:45pm. Below are some of the pics over the course. I didn't get pics of everything, I will have to remember next time.

 

[cowgirl]

Everything looks great!! Congratulations on the success.

 

[daboys]

Great job Dohie. Looks really good.

 

[babyback]

That's one hell of a feast you got there!!!

 

[curious aardvark]

just to be clear :-) You started the smokers at 01:30.
And ate at around 16:45.
So were you up all night ? or did you let the smokers do their own thing while you slept ?
Good looking spread though :-)