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Meat Per Person Calculator
Quick answer: Decide how much cooked meat each guest will eat, multiply by the number of guests, then divide by the expected raw-to-cooked yield to find the raw weight to buy. Bone-in and fatty cuts lose more weight while cooking, so their yield is lower and you need to buy more raw meat per person.
How it works
Cooked meat needed (lb) = guests × cooked ounces per person ÷ 16. Raw to buy = cooked needed ÷ (yield % ÷ 100). Yield varies with the cut, trim, bone and how far you cook it; enter your own yield or start with brisket yield notes. Big eaters, few sides, or leftovers wanted? Raise the ounces. Lots of sides or kids? Lower them.
Worked example
Figures below are illustrative examples (2026-10-29), not quotes or guarantees.
Assumptions: 20 guests, 6 oz cooked meat each, 50% raw-to-cooked yield (illustrative). Cooked needed: 20 × 6 ÷ 16 = 7.5 lb. Raw to buy: 7.5 ÷ 0.50 = 15 lb.
FAQ
Should I cook two smaller pieces or one large?
Two smaller pieces often cook more predictably. Use the smoking time calculator for each.
How do I keep leftovers safe?
Chill promptly and reheat to 165°F per the USDA FSIS chart.
Is this per adult?
Yes; adjust for kids and appetites.
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