I need your help....

My sister has asked for me to smoke brisket and pork shoulder for her wedding party. There will be about 100 people that are expected to attend. I am cooking brisket and pork butt. Right now I have 2 18lb briskets and 2 14lb pork butts. How much do you think I need to make? I do not want to over cook but I want to make sure I have enough.

HELP

That's plenty of meat, even if you are to figure 1/2lb per person, I usually figure about 1/4lb plus with all the sides. Some people won't take that much because they are embarrassed to eat in front of others, then you have the people who only show up for the buffet of food. I always over cook slightly because you never want to run out, no one likes the chinchy chef.

Figure 1/3 - 1/2 lbs if buffet style or 1/4 lbs if served of cooked meat per person. Also figure you lose 1/3 weight from uncooked weight to cooked weight. So 64 lbs (of already trimmed meat) uncooked roughly 42 lbs cooked equals 84-126 people buffet style. I'd cook more meat than what you think you need... we are in BBQ country and meat is relatively "cheap" for what you're doing.

Thanks for the feedback. I need to also take into consideration that the party is at a brewery. If the guests are like me they already start out with a Porkchop in every can.

The only other problem is that I plan to start cooking friday and it looks like storms will be coming through on that day. I will not be in a covered area.

I can always vacuum seal the leftovers and freeze.

I'd cook a few days in advance. Pull/shred the pork right away after the cook and save all the au jus with pork in an aluminum pan and cover with seran wrap then foil. I'd let the brisket completely cool and put it in the fridge to cool even more then slice (makes for very nice slicing). Same thing.... save all the au jus or even add more if possible, seran wrap, foil and fridge or freeze. When ready just defrost and warm up without ever removing the seran wrap or foil cover.

You got your work cut out for sure. If you think you might need a bit more throw on a few half chickens. Some folks will hit the bird for sure. Cant go wrong on bird.

IMO, 64 lbs uncooked will be on the light side for 100 adults but should be fine if you ration out the meat instead making it a buffet style where they load their own plate. How fatty are the briskets & butts, i.e. how much more weight will you lose with trimming? Do you plan on slicing or pulling the pork?

might be close if you have plenty of sides to go along with the meat.

The other factor is sides. More sides less meat. Less sides more meat

I'd cook a few links of sausage IJ. You know the brand I like. Send me the leftovers.

is that you cabeen???? I think I have about 5lbs of "Burtons".

Yep. When they start in on your brisket it's gonna disappear like smoke in the wind.

Bingo. Did it a few times back in the old days. Throw some hotdogs on there if there are children attending. Thank me later.

The other thing I always hated about two meats is how to split it. For my family they will hit brisket twice as hard as pulled pork.

I usually just make sure I will have extra, but I know several will want left overs and I love bbq left overs.

always easier to vacuum seal or wrap and freeze if you have too much, beats running out before everyone is fed.

Well I took the meat out and put it in an empty cooler hoping it would start tying out and be ready for tomorrow. After almost 24 hours sitting in the cooler they are still rocksolid. Do any of y'all have Waze or suggestions on how to call them out? I need to put them on the Smoker in the morning.

microwave on "THAW" setting in a covered dish or wrapped.

as said up there^ ^ ^ throw some chickens or hot dogs or both
on to stretch it out. a lot of folks forget that you're not supposed
to go to a wedding to load your gut with groceries.
i'd stop by aldi's and pick up a couple of their packs of bun length
wienies (they're like $4.00 + - for 24) and a pack or two of
the 10 pound pack of chicken leg quarters at a bit less than $4.00
for the 10 pound package. pick up a cheap big bottle of fajita sesoning
with the tenderizer and dose all meat with it. you'll probably want to
trim the chicken as a lot still have the tails and stuff that needs to
be trimmed and discarded. do all prep ahead way ahead.if they have any manners at all each guest
will take one portion each at least until everyone has been fed, and
not load up a plate with just meat like a border jumper at a chinese buffet.

GOOD LUCK WITH IT

Just put them out on the counter.

It all thawed out and was put on the smoker at 5am. Now its time to babysit.

Cooking Rule 1: Always cook more then you think you will need. We live in modern times with refrigeration and vacuum sealers, no food needs to go to waste if you over cook.

Life Rule 1: Ruin your sisters wedding by upsetting her guest because you ran out of food and she will make your life miserable. It's her WEDDING day! You do not want to be the one that screws up! Leave that job for the drunken Best Man toast. LOL!

Everything turned out great. When I left the party they were still one pork shoulder and one brisket left. The party was still going strong so I'm sure most of that will be gone. I'm glad I made it all. Pissed at myself for not taking pictures sorry guys.

Congratulations. Sides?

Nice job brother