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I'm doing my first start to finish catering job at the end of the month. I'm planning on doing some brisket and butts for this event, along with beans, cole slaw, buns etc.
Is there any general rule as to how much meat you would serve per person?

Mojave Tom, feel free to chime in on this one

Thanks

Randy
Original Post

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a rule of thumb that has worked well for me is to figure 4 ounces of each type of cooked meat per person and then to add 10% to each figure.
i know from my notes that both butts and brisket shrink about 50%
so if i was planning for 100 my math would be this
55- 4 ounces servings beef (about 14 pounds)
55- 4 ounce servings butt

so for purchase i would by between 28 and 30 pounds of each type of meat raw.

hope this helps
jack
Stone Blue Q, are you serving if you are then I think you can stick around that 4 oz but if they are serving you might run short, I always add extra and then charge for it, it's not good if you run short, I show the server how much to put on the bun but you know how that go's next thing you know a little extra here and there now your short. I also push the 6 oz portion if it a self serve party that way some take less and some take more it seems to average out better.
Dave
HogWild BBQ & Grill
Try this.
1 lb meat 3-4 people(push for 3 per pound)don't worry about having too much--it is payed for. Not to mention....better to have more than they need and not need it, instead of less than they need and need it.
1 pint of sides 3-4 people
1 quart of sides 6-8 people
Good luck!
Zeb
P.S. remember you are doing 2 meats---some will eat one and not the other and some will eat both, but not full servings of each.

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