smoking beef for 30 people

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jossh27

Newbie
Original poster
Jul 5, 2016
4
21
Having a bbq for about 30 people. Is there a formula for beef per person- if so what is it? I'm thinking brisket or top butt as a friend can get good deals on both. Be great
 
The caterers will give you one response, usually 1/4 lb to 1/3 lb per person.  I'm half Italian.  My grandmother and mom taught me if there aren't leftovers that people want to take home the meal was a total failure.  I shoot for 1/2 lb per person, more if they are a hungry bunch.  For 30 people, pick up a 12-15 lb brisket.  You'll be fine. 
 
1/4 to 1/3 Pound per person? For a VEGAN' TEA PARTY, maybe! 
ROTF.gif
 Just messing with ya, Ray. You are correct that many online charts say 4oz servings but I can tell you from experience that unless the party is Ladies...4oz is not enough.

For a single Protein 8 Ounce " Cooked " minimum. Men eat more, Ladies and kids, less. Brisket has a 50% Yield and Top Butt higher at 70%...

So, the Math...30 servings X 8oz each = 240 oz Cooked Beef / .5 %yield = 480 oz Raw Brisket needed / 16 = 30 Pounds Raw Brisket Needed...JJ
 
JJ is spot on. The other week I smoked a 13lb brisket for about 12 people and it was gone in 20 mins.
Everyone usually hits brisket hard.
 
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JJ is about spot on. The other week I smoked a 13lb brisket for about 12 people and it was gone in 20 mins.
Everyone usually hits brisket hard.
Yes sir....at a minimum, 8 oz cooked per person. If you have more meat eaters, might have to increase it a bit more. The Chef's numbers are correct!
 
Thanks everyone! So with brisket its safe to say you need about 1 pound raw per person because you only yield half that amount cooked
 
Thanks everyone! So with brisket its safe to say you need about 1 pound raw per person because you only yield half that amount cooked
Yep...After trimming to 1/4" cap and cooking. The Top Butt is leaner and you cook no more than Medium so there is less weight loss from trim and cooking, thus a greater yield...JJ
 
Whoa, hold the phone!! Trimming cap!? I have some research to do
 
Whoa, hold the phone!! Trimming cap!? I have some research to do
Hey, if you want to leave the full Fat Cap on, you can. Here is a great Video on how it's done...JJ

 
That's a great video and really there's not much to trimming the cap-i think I'll be fine. Im using a wood pellet, electric smoker. Complete temperature control- basically a oven so i should be able to nail this brisket provided i don't over cook it
 
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