Smoked Pork Butts for a Wedding
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Cabelas90 People always seems to eat less in public than behind closed doors. With sides and all that, I think you figure 1/4-1/3lb cooked on proteins.
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Cabelas90 People always seems to eat less in public than behind closed doors. With sides and all that, I think you figure 1/4-1/3lb cooked on proteins.
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Ive been roped into smoking enough pork butts for 300 people. I plan to do this next week while i am off work working on our house and freeze everything to reheat in late October for the wedding.
What does everyone figure for raw weight per person for bone in butts?Cabelas90 for my sons grad party I did 6 butts, two 20# turkeys plus all the other sides. Around 120-150 people showed up and ate and there was not much left. No turkey and a little pork. The left over pork I vac sealed and froze and that worked great. There was a ton of good advice from people here. There was a lot of post in it, but if you search ‘‘grad party food’’ in the search bar, you could read through some of what people said. Good luck
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Cabelas90 for my sons grad party I did 6 butts, two 20# turkeys plus all the other sides. Around 120-150 people showed up and ate and there was not much left. No turkey and a little pork. The left over pork I vac sealed and froze and that worked great. There was a ton of good advice from people here. There was a lot of post in it, but if you search ‘‘grad party food’’ in the search bar, you could read through some of what people said. Good luck
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This post is deleted!
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Ive been roped into smoking enough pork butts for 300 people. I plan to do this next week while i am off work working on our house and freeze everything to reheat in late October for the wedding.
What does everyone figure for raw weight per person for bone in butts?Cabelas90 I would think 1/2 lb per person would be good depending on what other sides you were having. You can always shrink wrap some in smaller portions and hold it back in a cooler on ice and if needed heat it up fairly quickly on boiling water. If not needed freeze for another day.
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Make sure and check about getting a case price on those butts.
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I’ve cooked butts for several weddings. I started with 1/2 lb. per guest. Now I’m doing 1/3 lb. I’ve never seen more than 75% of the RSVP’s show up to a wedding.
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I’ve cooked butts for several weddings. I started with 1/2 lb. per guest. Now I’m doing 1/3 lb. I’ve never seen more than 75% of the RSVP’s show up to a wedding.
Paul Langerman That’s good Info. The “usual” that the Church accounts for was 3oz cooked per person. I would guess that your 1/3rd lb. would more closely resemble that. Since I don’t want to be responsible for running out I will probably do 1/2lb.
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TexLaw No problem their, We own a processing plant so i just added them to our weekly order!
Cabelas90 that must be really nice.
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I think that about 1/3 lb. person would be a good estimate with sides as the people are there for the wedding reception and not a big meal .
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Ive been roped into smoking enough pork butts for 300 people. I plan to do this next week while i am off work working on our house and freeze everything to reheat in late October for the wedding.
What does everyone figure for raw weight per person for bone in butts?Cabelas90 might want to see the posts in smoking and grilling: https://meatgistics.waltonsinc.com/topic/3968/grad-party-food?_=1631235995595
And after many hundreds of receptions, I respectfully say that people come for the food.
Best thing is that pulled pork is in no way degraded by freezing.
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Ive been roped into smoking enough pork butts for 300 people. I plan to do this next week while i am off work working on our house and freeze everything to reheat in late October for the wedding.
What does everyone figure for raw weight per person for bone in butts?Cabelas90 This was my reply for that post:
As a general rule, I find that about 1/2 pound of PRE-cooked meat is ample for most crowds when served with sides and salads. Teenagers, well maybe about 10 ounces. Golf outing and high school sport teams are also larger eaters.
Surprisingly enough, Teachers are higher consumers. No gender wars implied, but when the audience has a higher percentage of women, they tend to eat more than in a mixed group.
Once you get a count over 25, it doesn’t take much to throw off the quantities. Open buffet consumes about 10% more than serving portion controlled serving. A couple of adults at the buffet line will control waste.
The size of the plate is also critical. Using an 8" dinner plate reduces greatly the waste over a 9 to 9 1/2 inch plate.
Let me know if there re ny other questions I didn’t cover
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Cabelas90 might want to see the posts in smoking and grilling: https://meatgistics.waltonsinc.com/topic/3968/grad-party-food?_=1631235995595
And after many hundreds of receptions, I respectfully say that people come for the food.
Best thing is that pulled pork is in no way degraded by freezing.
Chef fantastic info! I smoked 2 samples last night and didn’t take pictures. One with my own injection and one with pa’s black bull! This afternoon ill inject 150-160lbs and smoke them on a big offset smoker. Then I’ll let them rest. Shred and freeze.
I’ll try to remember to update with pictures!
Thanks everyone! -
Chef fantastic info! I smoked 2 samples last night and didn’t take pictures. One with my own injection and one with pa’s black bull! This afternoon ill inject 150-160lbs and smoke them on a big offset smoker. Then I’ll let them rest. Shred and freeze.
I’ll try to remember to update with pictures!
Thanks everyone!Cabelas90 Please do update us. Just a suggestion, do one or two without an injection. I do not inject. I do a low and slow, 225’F, wrap at 155 to 160’F, and pull at 210.
I maintain that the low and slow method breaks down the connective tissue into sugars. I find this method to give very moist meat with that natural pork sweetness that can be masked with injections.
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Cabelas90 Please do update us. Just a suggestion, do one or two without an injection. I do not inject. I do a low and slow, 225’F, wrap at 155 to 160’F, and pull at 210.
I maintain that the low and slow method breaks down the connective tissue into sugars. I find this method to give very moist meat with that natural pork sweetness that can be masked with injections.
Chef I am not a big injection fan, it just adds time to the cook as you have to erradicate that moisture out. That is also how I feel about spritzing large cuts of meats during long cooks, all you are doing is slowing the cook down by adding room temp liquid to it. But there isn’t a right or wrong way to burn meat, just 100 ways to skin the cat.
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Cabelas90 Please do update us. Just a suggestion, do one or two without an injection. I do not inject. I do a low and slow, 225’F, wrap at 155 to 160’F, and pull at 210.
I maintain that the low and slow method breaks down the connective tissue into sugars. I find this method to give very moist meat with that natural pork sweetness that can be masked with injections.
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