Ken, I figure pork @ 55% yield........10# would equal 160oz. raw & 88oz. cooked.....divide by 6oz. portion = 14-2/3 people / portions.....6oz. is a large portion, but pork freezes really well.....brisket would be 45~55 % say, 12# trimmed down a bit to near 10# will get about the same yieldDoes that give you a close enough benchmark? Don't know much about kilograms........
Thanks gummi.Yeah I was going to get a trimmed flat, not a whole packer. I might throw on some chicken wings too. Problem is it is at a place she has hired so i need to get my WSM there (along with the associated items) and we are going out to dinner on the firday night. I am actually supposed to be taking part in the festivities so don't want to bother with anything that requires too much fiddling (like doing burnt ends, etc.). I will be getting a full packer again to do burnt ends as I need to give it another go after my last oversauced attempt.It is the rugby league grand final this (long) weekend so i am hoping to do a tri-tip and some racks of ribs.Ken
Quote from: kendoll on October 02, 2013, 04:58:13 PMThanks gummi.Yeah I was going to get a trimmed flat, not a whole packer. I might throw on some chicken wings too. Problem is it is at a place she has hired so i need to get my WSM there (along with the associated items) and we are going out to dinner on the firday night. I am actually supposed to be taking part in the festivities so don't want to bother with anything that requires too much fiddling (like doing burnt ends, etc.). I will be getting a full packer again to do burnt ends as I need to give it another go after my last oversauced attempt.It is the rugby league grand final this (long) weekend so i am hoping to do a tri-tip and some racks of ribs.KenCool, this is for lunch or dinner? If crunched for time you could do a high heat brisket or foil and oven the butt to get it passed the stall. It will still taste delicious, I promise.