How will you be doing the pulled chicken? plated or sandwiches. You need to know portion size. Will you be serving or will they serve themselves (if they serve themselves you lose money).
There is a big loss with Chicken and really depends on if you are doing whole, breasts, thighs, etc as the bone add a lot of waste.
In restaurant we would get a full case of chicken 1/4's for a good price then brine for 24 hours, smoke. Sometimes we would get a good price for bone in breasts and the lost % is less. I don't remember the exact weight lost, but I would plan for at least 50% if the chicken is whole, 1/2 or 1/4 bone in.
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