1 The party
Use whole headcounts, up to 5,000 guests total. Optional prices must be $0–$1,000,000 per lb; splits 0–100%.
$ Start from my budget
Total for the whole party. Uses your party settings above.
2 The meats
Tick what you're cooking. Blank % splits evenly. Add $/lb for a cost and a price tag.
3 The plan
Shopping list
Cook schedule
About the stall: stalls can't be predicted, so a buffer is built in (extra time before your pull time, shown above). If a stall drags on, push through it by wrapping (butcher paper or foil) or raising the pit temp to 275–300°F. Brisket and butt also hold fine in a cooler or a 150–170°F oven if they finish early.
Pitmaster tips
Assumptions used
% Seasoning calculator
Rub, salt, brine and injection for one cut. Uses your plan's weight unless you type one.
4 Price guide
Price table
Sources and gaps
Read this before you light anything
All times and weights are estimates. Stalls can't be predicted. Cook to internal temperature, not the clock, checked with a calibrated probe thermometer.
USDA safe minimums: poultry and poultry sausage 165°F · pork and beef (whole cuts) 145°F + 3 min rest · ground beef/pork and their sausages 160°F.
| Meat | USDA safe minimum |
|---|---|
| Poultry and poultry sausage | 165°F |
| Pork (whole cuts) | 145°F, then rest 3 min |
| Ground meat and sausage (pork or beef) | 160°F |
| Beef (whole cuts) | 145°F, then rest 3 min |
Brisket and butt go to about 195–205°F for tenderness, not safety. Hold cooked meat at 140°F or above. Refrigerate perishable food in shallow containers within 2 hours after cooking or removal from safe hot holding (1 hour if the surrounding temperature is above 90°F). Count earlier unrefrigerated time too; serving does not reset the clock. Discard food that exceeds these limits.
Guides
- Wood pairing guide Wood by meat and cooker.
- How much BBQ meat per person Raw weights for 10–100 guests.
- The stall Why it happens and how to handle it.
- Grill type guide Offset to electric: strengths and watch-outs.
- How to hold and rest smoked meat Cooler and oven holds, kept safe.
- Texas BBQ party checklist Everything to buy, in one list.
- BBQ sides and drinks quantities Per-person amounts, sides to ice.
- Drink pairings by meat Beer, whiskey and wine by meat. 21+.
Gear I'd use
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Unwaxed butcher paperWraps brisket and butt. Keeps bark firmer than foil.Store link coming soon
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Hard-sided cooler for holdingCan hold wrapped meat hot; monitor and maintain at least 140°F.Store link coming soon
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Disposable foil drip pansDrippings, water pan, easy cleanup.Store link coming soon
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Insulated, heat-proof glovesHandle and pull hot meat.Store link coming soon
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Charcoal chimney starterLights charcoal without lighter fluid.Store link coming soon
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Smoking wood for your cookerPick the form your cooker uses.Store link coming soon Store link coming soon Store link coming soon Store link coming soon
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About and disclaimer
Built by a Texas backyard cook. Free. I don't sell food or cater.
Everything here is an estimate. Keep a cushion. Safe food handling is on you; follow USDA guidance.