Pepper Stout Beef

[kynmo2010]

I am smoking Pepper Stout Beef for a wedding rehearsal dinner. I am preparing for 40 people. What can I expect for a yield on the chuck roasts? When I do pulled pork, I figure a 50% yield and 3 good servings per lb of cooked meat and have never been short on meat. Will I get a higher yield on the chuck roasts. Maybe closer to 60%. I was thinking around 25 lbs of chuck roast. Will that get me close?

 

[PBrug]

I’ve had varying results with Chuck.

Last time I made BBQ Beef with Chuck I started with 5.75lb.
When it was cooked & pulled it was at 3.51lb - 61%.

From last time I made PSB I started with 5.79lb Chuck.
When they were done cooking they were at 3.41lb - 58.9%.
When I was done pulling them and getting rid of all the fat it was at 3.03lb - 52.3%. A lot lower than the previous Chucks I used for BBQ Beef.
Once I added all the peppers, onions & liquid, the entire dish was pretty much back to the original beef weight. I would have reduced that down but was short on time.