Smoked Pork Butts for a Wedding
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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? -
I agree with above.
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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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HerbcoFood Sounds good! This is going to make for a long week on 2 pellet grills!
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kyle Regular Contributors Veteran Canning Team Blue Power User Sous Vide Wisconsin Gardeningreplied to Cabelas90 on last edited by
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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processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team CamoThis post is deleted!
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardeningreplied to Cabelas90 on last edited by
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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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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cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camoreplied to Cabelas90 on last edited by
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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Chef Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Ironreplied to Cabelas90 on last edited by
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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Chef Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Ironreplied to Cabelas90 on last edited by
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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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!
