Bring enough barbecue for the whole table.

Cooked weight is not purchase weight

The result estimates finished, edible meat. Raw brisket, pork shoulder, ribs, bone-in chicken, and trimmed cuts lose different amounts during preparation and cooking. Use the result as your serving target, then divide by the expected yield for the meat you are buying.

• The standard starting point is 8 ounces of cooked meat per adult and 4 ounces per child.
• Side quantities represent every side dish combined, not each individual recipe.
• Buns and sides receive the same selected buffer as the meat.