One of our Directors at work has asked me to cook for a company BBQ at the end of May. They are purchasing all the supplies, but I need to figure out how much rub.
700 people expected to attend, they are asking for pulled pork and brisket.
So I am looking at 350# of each protein, should yield a 4 oz serving of each protein per person after fat renders, moisture loss, etc.
With that in mind, how much rub will I need for 35 butts (average 10# each), and 25 briskets (assuming 14# each)?
The cafeteria at work is providing all of the sides, hot and cold holding, etc. I am fairly certain I can fit that many butts and briskets on my SF in one batch if I cook some of the butts in the warmer.
Main chamber has 3 30x80 racks, and warmer has 3 30x30 racks.
Thanks for the help.
700 people expected to attend, they are asking for pulled pork and brisket.
So I am looking at 350# of each protein, should yield a 4 oz serving of each protein per person after fat renders, moisture loss, etc.
With that in mind, how much rub will I need for 35 butts (average 10# each), and 25 briskets (assuming 14# each)?
The cafeteria at work is providing all of the sides, hot and cold holding, etc. I am fairly certain I can fit that many butts and briskets on my SF in one batch if I cook some of the butts in the warmer.
Main chamber has 3 30x80 racks, and warmer has 3 30x30 racks.
Thanks for the help.