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gone smokin opening day

FM Former Member
well it has taking awhile but opening this fathersday weekend just freaking out a little bit i dont know why but i am.i dont want to over do it with to much food but then again dont want to run out i figure cooking for 150 people. so how much brisket and butts and chicken thighs do you think i should cook up i was really sure of myself up till now. so any input on this would be great thanx for reading
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andyjandyjMember
Relax! Breathe! In and out, in and out. Since you were so sure of yourself up until now, how much did you think you should cook? I'm not a pro, but they'll be along sometime soon and either confirm your gut feeling or set you in the right direction.

Oh, and I almost forgot. Breath! In and out, in and out. You'll do just fine!
M maxqMember
150 people...here's my thinking:
1 thigh @ person
4 oz pulled pork @ person
4 oz brisket @ person

thus you'll need 150 thighs
80 lb pork butt uncooked (will yield 50%)
60 lb brisket uncooked (will yield 75%)

If these guys are big eaters, bump it up 20%

EDIT: just re-read your post GONE. Is this a private function or commercial eatery you're asking about?
FM Former Member
it for commercial just got done building a trailer. my big cooker can hold about 350lbs and the small one can hold close to 200lbs im going to just wing it. sure is going to be a late night thanx guys for all your input i appreciate every bit.im a little calmer now just took a few beers......if you cant reach im gone smokin

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