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In Reply to: Catering question posted by Slim on April 12, 2011 at 20:43:33:
I would say 100# of brisket and 100# of pork. This allows for a 50% loss during smoking (rendering of fat) and will allow about 1/4# of each meat per guest.
Some would say to allow for 60% weight loss for brisket to assure your desired end result.
I would also say 40 racks of ribs. This would allow about 1/5 of a rack per person or about two ribs per guest.
This may be on the heavy side of servings but, it should allow for everyone to get a portion of each meat OR allow for those to have seconds, if they wish.
I personally serve like this to assure I dont run out. The caterer who runs out of food, does not get asked back.
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