BBQ Meat Planning Guide
The key to a successful BBQ is having enough meat without massive waste. Our calculator accounts for meat shrinkage during cooking and adjusts for different appetites and crowd compositions.
Meat Per Person Guidelines
| Meat Type | Raw per Person | Yield After Cooking |
|---|---|---|
| Beef Brisket | 3/4 - 1 lb | ~50% (bone/fat loss) |
| Pulled Pork | 1/2 - 3/4 lb | ~50% (after pulling) |
| Pork Ribs | 1 - 1.5 lbs | ~60% (bone-in) |
| Chicken | 1/2 - 3/4 lb | ~70% |
| Burgers | 1-2 patties | ~80% (6-8 oz raw) |
| Hot Dogs | 2 per person | ~95% |
Cooking Time Estimates
| Meat | Temp | Time |
|---|---|---|
| Brisket | 225-250F | 1-1.5 hrs/lb |
| Pork Shoulder | 225-250F | 1.5-2 hrs/lb |
| Baby Back Ribs | 225-275F | 4-6 hours |
| Whole Chicken | 325-350F | 15-20 min/lb |
| Burgers | 400-450F | 4-5 min/side |
BBQ Planning Tips
- Start early: Large cuts like brisket can take 12-16 hours
- Rest the meat: Let large cuts rest 30-60 minutes before serving
- Multiple meats: When serving 2-3 options, reduce each by 25-30%
- Sides matter: Hearty sides mean you can reduce meat slightly
- Kids eat less: Plan half portions for children under 12
- Buy extra: Better to have leftovers than run short!
- Consider bones: Bone-in meats have less edible yield
Sides Per Person
- Coleslaw: 1/3 - 1/2 cup per person
- Baked Beans: 1/2 cup per person
- Corn on Cob: 1 ear per person
- Potato Salad: 1/2 cup per person
- Mac & Cheese: 1/2 cup per person
- Bread/Rolls: 1-2 per person