🧮 Calculator

Pulled Pork & Smoker Yield Estimator

Pork shoulder loses about half its weight in the smoker. Enter guests and portion size to get raw pounds, number of butts, smoke time at 225°F, buns, BBQ sauce, coleslaw, and dry rub.

Smoker Yield Setup

Total Guests

Cooked Pork per Guest

4 oz = one sandwich, 6–8 oz = plated main

5 oz

SliderPlated BBQ

Avg. Pork Butt Size

Bone-in Boston butt (raw)

8 lb

Raw Pork Shoulder

lbs (3 butts)

Cooked Yield

9.4 lbs

Smoke Time @ 225°F

~12 hrs + 1 hr rest

Buns

BBQ Sauce (18 oz)

3 bottles

Coleslaw

8 lbs

Dry Rub

2.4 cups

Pickles (16 oz jars)

Wood Chunks

4 lbs

💡 Pro Tips

• Pull at 195–203°F internal — temperature matters more than the clock.
• Expect a 'stall' around 160°F; wrap in butcher paper to push through faster.
• Smoke the day before, then reheat with a splash of apple juice to keep it moist.

🐖Pulled Pork & Smoker Yield Estimator

Pulled Pork & Smoker Yield Estimator