Quick answer
Plan BBQ from cooked servings, then divide by cooking yield to determine raw weight. Raw brisket, pork shoulder and poultry can lose substantial weight during trimming and cooking, so “half a pound raw per person” can be misleading.
How to work it out
- Choose the cooked meat portion per guest.
- Multiply by guest count.
- Add an extra-serving allowance if appropriate.
- Divide by the expected cooked yield for the cut.
- Round up based on the package sizes you can actually buy.
Example
If you want 6 oz cooked meat per guest for 50 people, that is 18.75 lb cooked. At a 60% yield, you need about 31.25 lb raw before any extra allowance.
What can change the answer
Sides, children, mixed meats, bone-in cuts and serving style can all change the portion that makes sense.
Run the calculation with your numbers
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