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Chopped Brisket

 
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ohman
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Joined: 11 Aug 2005
Posts: 275
Location: Arlington Texas

PostPosted: Sun Nov 13 05 10:32 pm    Post subject: Chopped Brisket Reply with quote

I have a woman that wants 3 briskets cooked and chopped. What do you guys charge per brisket? She might want me to stay and serve it also, how much more would you charge for that?
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ohman
BBQ Fan


Joined: 11 Aug 2005
Posts: 275
Location: Arlington Texas

PostPosted: Mon Nov 14 05 10:52 pm    Post subject: Reply with quote

Anyone?
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Nate
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Joined: 06 Nov 2005
Posts: 78
Location: Houston, TX

PostPosted: Mon Nov 14 05 10:56 pm    Post subject: Reply with quote

I would charge per pound of uncooked meat, or so much per person feasting. If she wants you to serve, that depends on how many people you will need and equipment. Maybe an hourly service fee person
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SmokinOkie
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Joined: 16 Aug 2005
Posts: 2078

PostPosted: Tue Nov 15 05 12:06 am    Post subject: Reply with quote

Sorry, waited to see if anyone responded.

I'm guessing in your area you don't have many others to compete with. I would start with raw weight and go with the x3 rule. It's expensive, considering your time, fuel, etc. Once you start and set a price, it's hard to change when word gets around.

How does that price out for you?
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ohman
BBQ Fan


Joined: 11 Aug 2005
Posts: 275
Location: Arlington Texas

PostPosted: Tue Nov 15 05 5:30 am    Post subject: Reply with quote

SmokinOkie wrote:
Sorry, waited to see if anyone responded.

I'm guessing in your area you don't have many others to compete with. I would start with raw weight and go with the x3 rule. It's expensive, considering your time, fuel, etc. Once you start and set a price, it's hard to change when word gets around.

How does that price out for you?


So are you guys saying that if the brisket cost 20 I should charge 60?
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DawgPhan
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Joined: 12 May 2005
Posts: 3444

PostPosted: Tue Nov 15 05 5:47 am    Post subject: Reply with quote

ohman wrote:
SmokinOkie wrote:
Sorry, waited to see if anyone responded.

I'm guessing in your area you don't have many others to compete with. I would start with raw weight and go with the x3 rule. It's expensive, considering your time, fuel, etc. Once you start and set a price, it's hard to change when word gets around.

How does that price out for you?


So are you guys saying that if the brisket cost 20 I should charge 60?


Think about all of your costs involved. You will get up on that $60 pretty quickly...
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DawgPhan
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Joined: 12 May 2005
Posts: 3444

PostPosted: Tue Nov 15 05 5:48 am    Post subject: Reply with quote

But the 3 times method is if you are serving the food also, I believe..
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kjwalker
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Joined: 20 Dec 2005
Posts: 165
Location: Shanghai, China

PostPosted: Mon Jan 16 06 8:31 am    Post subject: Reply with quote

Did you end up doing this? Curious what you ended up charging....
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