Feeding a Crowd Without Breaking the Bank: The Cuts That Overdeliver

“What cut should I use to feed 20 people on a budget? I want to do something that still feels like a proper BBQ but doesn’t cost me my rent.”

You’re speaking my language. There’s something sacred about feeding a crowd, family reunions, birthday cookouts, Sundays with folks you ain’t seen in a minute. But here’s the truth: feeding 20 mouths isn’t just about cooking. It’s about strategy.

The good news? You don’t need to drop brisket money to get “damn, this is good” reactions. You can make something unforgettable and affordable with the right cut and a little Fireside finesse.

Let’s break it down.

The 3 Golden Rules of Budget BBQ

Before we even hit the butcher counter, keep these principles in mind:

1. Go Big on Low-and-Slow Cuts
   Big muscles = better value [in most cases]. Look for cuts that benefit from time and technique.

2. Stretch with Smart Sides
   A killer pot of beans or slaw that hits just right will carry your meat further than you think. Also, a great way to cut through all of the savory flavors.

3. Don’t Let Pride Pick Your Cut
   Everyone wants to be the brisket guy, but pulled pork done right always clears the tray.

Pork Butt: The People’s Champion

If I had to put money on one cut that checks all the boxes: cheap, forgiving, flavorful, it’s pork butt (also known as Boston butt or pork shoulder). Here's why:

• Cost: Usually around $1.99–$2.49/lb

• Yield: A single 8-10 lb pork butt [bone in] will feed 12–15 with sides

• Cook Time: 8–10 hours at 250°F, but incredibly forgiving

• Flavor: Deep, fatty, shred-it-with-a-fork perfection. NO BEAR CLAWS!

Whether you go Carolina-style with a vinegar mop or toss it in your own house sauce, pork butt always delivers.

SHEED’S TIP:
Buy bone-in. It adds flavor, acts as a natural thermometer (when the bone wiggles, it’s ready), and it’s usually cheaper than boneless.

Chuck Roast: The Brisket Substitute Nobody Talks About

Chuck roast is like brisket’s low-key cousin. Same beefy richness, shorter cook, and way less pressure. It’s ideal if you’re feeding a crowd but still want that bark-meets-juice moment.

• Cost: Around $3.99–$4.49/lb

• Cook Time: 5–6 hours to get pull-apart tender

• Flavor Profile: More marbled than brisket flat, tons of richness

You can smoke it whole or cut it into chunks for burnt-end style bites. I’ve even done chuck roast tacos that made folks think I’d spent brisket money.

SHEED’S TIP:
Try wrapping your chuck in butcher paper after it hits the stall around 165°F. It’ll speed up the cook and keep those juices locked in.

Wild Card: Chicken Leg Quarters

Hear me out when you season them right and hit ‘em with just enough smoke, chicken leg quarters can be a BBQ showstopper. Plus, they’re dirt cheap and fast to cook. They should marinate longer than it takes to cook.

• Cost: Often under $1.00/lb

• Cook Time: 90 minutes at 300°F, then a quick sear

• Pro Move: Separate the drum from the thigh after cooking for serving ease

Brush them with sauce during the last 10 minutes to caramelize. You’ll get crispy skin, juicy dark meat, and a full plate for under $2 per person.

Quick BBQ Math: Feeding 20 on a Budget

Let’s assume folks will eat about 1/3 to 1/2 pound of meat per person when sides are involved.

Option A – Pork Butt Party

• 2 pork butts @ 8 lbs each = 16 lbs

• Trim loss brings yield to ~10.5 lbs of finished pulled pork

• Feeds 20 in seconds

• Cost: ~$32–40 total

Option B – Chuck & Chicken Combo

• 2 chuck roasts @ 4.5 lbs each = 9 lbs

• 10 leg quarters (split post-cook) = 20 pieces

• Cost: ~$50–55

• Perfect for variety

Stretch-It Sides

Never underestimate the power of a strong supporting cast.

• BBQ Baked Beans: Cheap, filling, and carries that smoky flavor

• Vinegar Slaw: Cuts the richness and costs next to nothing [add roasted peaches for a bit of sweetness]

• Texas Toast or Cornbread: Always a plate filler

Want to go even further? Grill seasonal veggies like squash or zucchini. It’s low-cost color and flavor on the plate.

Final Thoughts

Don’t sweat not throwing down a brisket for 20. It’s not about flexing your wallet it’s about feeding folks with love, patience, and some damn good smoke.

If it comes off your pit and makes people smile, you did it right.

And next time you're pulling apart that pork and someone asks, “What cut is this?”—just smile and say:

“The kind that gets the job done.”

Your Jamaican Oak Tree
—Sheed