Catering Tip - Cooking a Large Event 

Love it!

+Cody Cates :: thanks for the comment. Very glad you found some answers!

Great idea! Thanks for sharing it.

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+MrMrsregor :: both numbers that I'm referencing are for tri tip specifically, so raw weight and cooked weight are pretty similar. Tri tip is pretty lean when compared to most BBQ cuts, so the raw and cooked weights end up being close enough where I don't have to account for too much loss. When I'm planning an event, I generally shoot for 1/4-1/3 lb cooked meat per person. For tri tip, I'll buy that amount per person (1 lb will feed 4 people), but for pulled pork you have to crunch some numbers because of how much you lose when smoking (1 lb will feed 2 people).

+Fattybombatty's Guide to BBQ thank you!

+fatmanvidz :: rehearing an entire toast can be tricky. You would run the risk of drying the meat out in order to get the internal temp high enough to be safe. If slicing the day of is an option, I would suggest smoking to done the day of, and keeping the roasts warm in a Cambro or cooler.

+Nerissa Velasco :: It will depend on what cut of pork you are doing. If I were doing pulled pork, I would do .5 lbs (.22 kilos) (raw weight) for each person. I always plan to lose about 50% from smoking and fat removal combined. If I were doing pulled pork for 250 people, I would purchase about 125 lbs (57 kilos) of pork total. After loss, that would yield me 62.5 lbs (28 kilos) of final product. In reality, I tend not to lose 50%. Estimating that way lets me be very selective about what meat I include. Some people are much less picky, so their numbers would be different. I hope that is helpful!

+Cody Cates :: a lot of that comes down to your preference, and even the preference of those you are serving food. I prefer medium, but I know some that won't touch anything medium well, and others that want it medium rare. I'd say smoke a few different types and see what people like best.

I haven't done brisket for a large event so I don't have any experience with that specifically. I would say that this method has served me very well with pulled pork and sliced tri tip (as well as ham slices), so I imagine it would work just as well for brisket.

I haven't done brisket for a large event so I don't have any experience with that specifically. I would say that this method has served me very well with pulled pork and sliced tri tip (as well as ham slices), so I imagine it would work just as well for brisket.