Serving size for brisket sammies

icu8bbq · Posted: Mar 20 2013 Post subject: Serving size for brisket sammies

I've been running a roadside carry-out for almost 6 years, but have always served all pork. I'm wanting to start with brisket now, and want to know about how much brisket per sandwich. brisket is close to $4.00 a pound here in WV, so how can I size and price it to make it worthwhile?
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Harry Nutczak · Posted: Mar 20 2013 Post subject: Re: Serving size for brisket sammies

icu8bbq · Posted: Mar 21 2013 Post subject: Re: Serving size for brisket sammies

ExperiencedRookie · Posted: Mar 21 2013 Post subject:

Not sure where exactly youre located in WV but I know there is a Restaurant Depot in Pittsburgh, you might check what there prices are and see if that is feasible with the added travel costs to pick it up.

Or you could do like BrisketTown in New York City and just charge $26/lb... Shocked

Harry Nutczak · Posted: Mar 21 2013 Post subject:

icu8bbq · Posted: Mar 22 2013 Post subject:

Shotgun Petes · Posted: Mar 24 2013 Post subject:

....do you have a Sam's Club nearby? No way they would charge that much. That's almost double what it should be. Shocked

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chachahutbbq · Posted: Mar 25 2013 Post subject:

To understand BrisketTown is to understand BBQ in NYC. Price per pound for brisket runs $18 - 26. Most brisket sandwiches are 5 - 6 oz on fresh baked roll for around $15. A decent craft beer will set you back about $7 for a pint. (Though you can get a PBR & shot for about $5 in Brooklyn).

Dan Delaney (owner of BrisketTown) is using a high end brisket (I believe it is the same source Franklin's uses) plus he ships in post oak (not found in NY) from Texas. That's definitely adding to his costs - not to mention the general insane cost of real estate in Williamsburg (where he is located).

But ya know what? He's selling a TON of meat each week - not to mention ribs & breakfast tacos. I have yet to make it over there - but reports are his Q is the bomb. Yes - expensive but hey if folks are paying - why not?
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Stephen · Joined: 09 May 2013 Posts: 3

In Arizona I have two options on brisket

1) Flat only for $4.00

2) Whole packer at $2.40

I have trouble using the point and my customers seem to appreciate the hyper leanness of the trimmed flat. I remove all the fat and then slice- it tends to fall apart- and laymen seem to love it. I'm sure true BBQ folks hate me but I don't have too many in my area.

I wish to god that I could find a way to use the whole packer, but if I can't use the point then the cost ends up being basically identical with a lot more trimming and time spent in the smoker.

I'd be curious to know how other people who've been in the industry longer than I (6 months open) are dealing with the crazy prices of brisket.

qfanatic01 · Posted: May 09 2013 Post subject:

After cooking and resting our briskets we remove the cap as we use each brisket and refrigerate them over night. The next day we smoke them again at the same time as the ribs. We smoke our back ribs for 4 hours. We have used them several ways. We slice them just like the flat and use the scraps for our beans. The fat is usually nicely rendered and the connective tissues properly broken down. We don't have enough folks here that appreciate burnt ends. We have had a steady increase in the demand for brisket. We could just slice the caps but some do get a bit over cooked and so I started making Philly Qs by dicing them in 1 inch cubes and reheating them with garlic roasted diced mixed peppers and onions and Swiss cheese, 9 ounces total in a fresh baked french roll with roasted garlic and pesto aioli on the roll for 7.95 with chips. People's eyes roll back in their heads. We also occasionally make brisket chili with them, always double smoked. I only make it once a month during the winter months and we are sold out in 2 or 3 days. If I make it more often I end up throwing it away. I post my specials on Facebook and when folks ask about chili or something else we do occasionally I tell them to watch our page. I also twitter. Some specialty items have turned into regular menu items. Sausages, pulled ham and our Q ban sandwich. Although they are not as popular as our classic Q they sell enough to keep it fresh and help create a buzz as well as give us enough variety to get folks to stop in more often. Be creative. That's the art of this career. Otherwise your just slinging hash. Oh ya, you can make some killer brisket hash too. Good luck!

Our brisket sandwiches are 1/3 # for 7.95 or 2/3# 10.45 w/ chips. I pay about 2.20 at restaurant depot.
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aufgehdraht · Joined: 30 Apr 2013 Posts: 23

Stephen
If your custumers are complaining about the fat on the point you could pull it and then stick it into a runny bbq sauce to get the fat rendered into the sauce or something like that to get the point useable

Poppa's PTL Club · Posted: May 21 2013 Post subject:

I sell brisket in 1/4 lb regular sandwiches and 6-7 oz "jumbo" size and don't get any complaints. I cook only full packers and get them at around $2.20/lb (flats only are more than $4/lb). That works out to a little more than $3-4 more to buy the full packer. I offer the brisket "wet" or lean and sell about 40% as "wet", the rest of the point is sold as burnt ends.

So far, I've not bad to throw away one scrap of brisket other than the initial trim (and I actually rend them out to get beef tallow and cracklings for staff and favored customer treats)
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SoEzzy · Posted: May 22 2013 Post subject:

Brisket prices for packers would make me want to buy packers... but if you clients don't or wont eat Point, then buy packers trim off the points, and use the points as burger grind!

I would rather pack the freezer with burger, and use the burger for chili or burgers, than pay the $4.00 + for flats.

See disclaimer below!
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Harry Nutczak · Posted: May 23 2013 Post subject:

I had problems moving the point during our first year too.

Then I had my cashiers asking if they wanted "Lean, or well-Marbled"
I would offer a sample of the point and 7 out of 10 would order point exclusively from then on.

I also do specialty sandwiches with point, and there are many days that I run out of point and just have the flats left. I actually tried to order just points to cover my needs, and they are not available though my distributors, they may be grinding it or something?

Anyways, I cook my beef so a slice of flat stays together when lifted by one end, but falls apart if you give it a shake.

I separate the points as needed, and I do chopped specialty sammies with them. I pull the meat off in strips, weight it for portioning consistency, and chop finely

I scrape the fat off before weighing, and there is little to no visible fat in my chopped product, it is very rich, and I got these people spazzing out over it now.

I did a chopped brisket & gardiniera pizza tonight, I also used whole-milk mozz, I think that may be another big mover here.
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