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ClayBBQ
BBQ Super Fan
Joined: 05 Dec 2006
Posts: 459
Location: Wixom, Michigan
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 Posted: Apr 18 2007 Post subject: Selling smoked meat |
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Friends want to buy some smoked meat from me and I need some help to determine my price list. I was looking at this.
Rack of smoked spare ribs $15
Smoked meatloaf $15
Smoked Chili $15 for typical batch
Not sure on brisket or chicken.
Any ideas? |
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chef_hog
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Joined: 07 Sep 2006
Posts: 263
Location: Middletown, DE
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| Posted: Apr 18 2007 Post subject: |
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| Alot will depend on if you are catering it or weather they just want to pick it up from you. If its pickup most people do it by the pound, full rack of ribs..... For me I price per person but it includes set-up, all paper ware, serving and clean up clean up. If they want it as a drop off I knock off 3.00 from the per person price and give them a set amount based on the number of guest they are having. Check with others in your area and see what they are charging so that you can be competitive and not over priced. |
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ClayBBQ
BBQ Super Fan
Joined: 05 Dec 2006
Posts: 459
Location: Wixom, Michigan
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| Posted: Apr 18 2007 Post subject: Keeping it simple. |
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| I am just talking about selling the meat to people, no sides, no setup. Primarily for family meals, so 2 racks of rib would feed a family of 4. Just little sales because I will probably be using my smoker anyway. I was thinking about buying 8 briskets and doing all of those and selling those. Unfortunately, my wife won't let me buy a freezer so everything would have to be made to order, or within a few days of when people would pick it up. Any thoughts? Is this a dumb money losing idea? I am thinking if I use a 50% markup from the cost of the meat, that would take care of everything. SO if the 2 racks of spares cost $20, I would charge $30. |
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BBQMAN
BBQ Super All Star
Joined: 13 Jun 2005
Posts: 15475
Location: Florida
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| Posted: Apr 18 2007 Post subject: |
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No, it is not a dumb idea!  However, with the time involved, it will not be a money maker either for you because of the "economy in numbers" factor.
For me, my time is worth more than minimum wage. If you run the figures, you will find that is what you are making (or less). Now that's fine if you are basically cooking for fun, or have your smoker going anyway and can cook extra while doing your own meats.
For me, prices are as follows:
Slab of spares $18.00
Pulled pork $12.00 a pound
Brisket $20.00 a pound
I would not suggest chicken unless your "friends and family" are picking it up fresh right off the grill/smoker.
Of course this isn't taking into account liabilty issues, HD concerns etc. I would not "sell" anything to your friends and family, but I would accept a "gratuity" in lieu of payment to avoid legal hassles! 
Best of luck with this Clay!
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"I Turned A Hobby Into A Business".
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Texman
BBQ Pro
Joined: 19 Oct 2005
Posts: 831
Location: Del Rio, TX
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| Posted: Apr 19 2007 Post subject: |
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| Good gosh BBQMan $20.00 a pound for Brisket – Wow! We get $8.50 a pound for brisket, spares and pork chops, on the cooked weight. |
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allsmokenofire
BBQ All Star
Joined: 26 Apr 2005
Posts: 5051
Location: Oklahoma
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| Posted: Apr 19 2007 Post subject: Re: Keeping it simple. |
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| ClayBBQ wrote: | | I am just talking about selling the meat to people, no sides, no setup. Primarily for family meals, so 2 racks of rib would feed a family of 4. Just little sales because I will probably be using my smoker anyway. I was thinking about buying 8 briskets and doing all of those and selling those. Unfortunately, my wife won't let me buy a freezer so everything would have to be made to order, or within a few days of when people would pick it up. Any thoughts? Is this a dumb money losing idea? I am thinking if I use a 50% markup from the cost of the meat, that would take care of everything. SO if the 2 racks of spares cost $20, I would charge $30. |
That might work for ribs, if you want to work that cheap, but it's a losing proposition on butts and brisket because of the shrinkage/loss. I figure 55-60% yield on packer trim briskets and 50% yield on butts. So if you only mark up 50% from the precooked cost your goin' in the hole. Example: You buy a pork butt for $1.39/lb. 50% yield(after cooking and pullin' out the gak) gives you a cooked cost of $2.78/lb. If you only marked it up 50% from the $1.39/lb., you'd be charging $2.18/lb....losing $.60 for every lb. you sold. That doesn't even factor in costs for rub, foil, containers, etc.
....but that's just the way I see it.
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BBQMAN
BBQ Super All Star
Joined: 13 Jun 2005
Posts: 15475
Location: Florida
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| Posted: Apr 19 2007 Post subject: |
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| Texman wrote: | | Good gosh BBQMan $20.00 a pound for Brisket – Wow! We get $8.50 a pound for brisket, spares and pork chops, on the cooked weight. |
Generally, I would have to agree with you Texman! However, cooking one brisket (be it for friends or family) for 15 hours with the fuel and time invested that's what the cost would be!
A 10 pound brisket turns into maybe 6-7 pounds of finished product. At $1.88 a pound uncooked the brisket would cost $18.80. now add in fuel and your time. If you are using charcoal, that's another $20.00 or so. Wood chunks at another $10-$15.00. So with a sale price of $140.00 minus cost's of $53.88 you just made a net profit of$86.12. Devide that by 15 hours, and your efforts have made you roughly $5.74 an hour! 
Now obviously not many folks are going to pay that for a brisket. My point is, there is no profit in it. As I mentioned earlier, if you are going to have a long cook anyway, it might be worth it. Otherwise, if you are looking to make money, work a few hours of OT at the day job and call it (more than) even!
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BBQMAN
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BBQMAN
BBQ Super All Star
Joined: 13 Jun 2005
Posts: 15475
Location: Florida
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| Posted: Apr 19 2007 Post subject: Re: Keeping it simple. |
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| allsmokenofire wrote: | | ClayBBQ wrote: | | I am just talking about selling the meat to people, no sides, no setup. Primarily for family meals, so 2 racks of rib would feed a family of 4. Just little sales because I will probably be using my smoker anyway. I was thinking about buying 8 briskets and doing all of those and selling those. Unfortunately, my wife won't let me buy a freezer so everything would have to be made to order, or within a few days of when people would pick it up. Any thoughts? Is this a dumb money losing idea? I am thinking if I use a 50% markup from the cost of the meat, that would take care of everything. SO if the 2 racks of spares cost $20, I would charge $30. |
That might work for ribs, if you want to work that cheap, but it's a losing proposition on butts and brisket because of the shrinkage/loss. I figure 55-60% yield on packer trim briskets and 50% yield on butts. So if you only mark up 50% from the precooked cost your goin' in the hole. Example: You buy a pork butt for $1.39/lb. 50% yield(after cooking and pullin' out the gak) gives you a cooked cost of $2.78/lb. If you only marked it up 50% from the $1.39/lb., you'd be charging $2.18/lb....losing $.60 for every lb. you sold. That doesn't even factor in costs for rub, foil, containers, etc.
....but that's just the way I see it. |
I concur!
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BBQMAN
"I Turned A Hobby Into A Business".
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OddThomas
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Joined: 07 Mar 2007
Posts: 2010
Location: North Carolina
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| Posted: Apr 19 2007 Post subject: |
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| BBQMAN wrote: | | Texman wrote: | | Good gosh BBQMan $20.00 a pound for Brisket – Wow! We get $8.50 a pound for brisket, spares and pork chops, on the cooked weight. |
However, cooking one brisket (be it for friends or family) for 15 hours with the fuel and time invested that's what the cost would be! |
Howdy,
I can tell you for certain I'd never pay $20 a pound for brisket, but I'm sure there are folks out there that will. Regardless, you have a very good point. I think the only way around the issue is through volume -- 10-20 (or more) briskets at once rather than one at the time. If you could build up a base to justify that kind of production, you'd make a pretty decent profit and wouldn't have to charge $20.00 a pound. |
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BBQMAN
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Joined: 13 Jun 2005
Posts: 15475
Location: Florida
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| Posted: Apr 19 2007 Post subject: |
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I know I wouldn't cook just one for that price either!
Haven't made minimum wage since before I left the service, and that was before 1985...................No plans to start now!
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BBQMAN
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Texman
BBQ Pro
Joined: 19 Oct 2005
Posts: 831
Location: Del Rio, TX
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| Posted: Apr 19 2007 Post subject: |
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| Quote: | Generally, I would have to agree with you Texman! However, cooking one brisket (be it for friends or family) for 15 hours with the fuel and time invested that's what the cost would be!
Devide that by 15 hours, and your efforts have made you roughly $5.74 an hour! |
We agree on the one brisket concept -- but 15 hours?
Is the time difference a result of bbq'n on an offset vs directly above the coals? We bbq directly over the coals at 5 hours. We use CAB brisket and get a consistant yield of 56%. |
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BBQMAN
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Joined: 13 Jun 2005
Posts: 15475
Location: Florida
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| Posted: Apr 19 2007 Post subject: |
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Never seen a brisket done in 5 hours Texman! Anybody else get em' done that quick?
I cook ribs longer than that!
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BBQMAN
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Alien BBQ
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Joined: 12 Jul 2005
Posts: 5426
Location: Roswell, New Mexico
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| Posted: Apr 19 2007 Post subject: |
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Just curious Texman, you say that you are cooking a brisket in 5 hours? I am sure it is good but how big of brisket are we talking about, what temp are you cooking it at and to? Just want to compare apples to apples.
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Big Mike
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Joined: 07 Oct 2006
Posts: 863
Location: Dayton, Ohio
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| Posted: Apr 20 2007 Post subject: |
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A 12lb packer will take me 12-15 hours depending on the piece of meat.
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skybob
BBQ Super Pro
Joined: 10 Apr 2006
Posts: 1533
Location: Wichita, KS
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| Posted: Apr 20 2007 Post subject: |
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| For me, a 12-14# packer will get done in about 11 hours normally, cooking between 225 & 250. If I remember correctly, I've been averaging about a 65% weight when done. I usually trim off 1-2#'s of fat before smoking. |
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sseige
BBQ Fan
Joined: 27 Dec 2006
Posts: 372
Location: Bay City MI
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| Posted: Apr 20 2007 Post subject: |
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I was with BillyBones when another BBQ expert asked him what he knew about the " 5 points of BBQ" Billy smiled at him and said " young man your making this harder than needed the only point you need is 1 hour per pound"
BBQ man knows he well never get $20 lb for "a" brisket because he would never sell just one brisket but let me tell you I have for years sold at BBQ festivals a 4oz brisket tortilla with sautéed onions for 5 dollars a pop so take out the cost of a tort and onions and thats pretty close
Texas is brisket central in the US so prices are kept lower but 10lb is not a stretch in my neck of the woods. I learned to cook brisket from a displaced Texan and for years we called it our "Special Beef" with anyone coming into the restaurant and telling us what the actual name was getting a free dinner, needles to say it didn't happen that often. 
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Last edited by sseige on Apr 20 2007; edited 1 time in total |
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JamesB
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Joined: 19 Oct 2005
Posts: 2406
Location: Irving, Tx
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| Posted: Apr 20 2007 Post subject: |
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| BBQMAN wrote: | Never seen a brisket done in 5 hours Texman! Anybody else get em' done that quick?
I cook ribs longer than that! |
When I do briskets direct over coals, they finish up in about 5-6 hours... Average temp is probably around 350°. I turn them every 1/2 hour and foil after about 3 hours... Not low-n-slow, but still good eats.
Here is a pic on a 10lber cooking...
and here is one done...
It can be done... |
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Texman
BBQ Pro
Joined: 19 Oct 2005
Posts: 831
Location: Del Rio, TX
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| Posted: Apr 20 2007 Post subject: |
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JamesB we do basically the same as you on brisket -- thanks for giving input.
Our temp will run between 350-400f. Our brisket wts generally run 12 to 15 lbs. We are sold on CAB brisket.
On some occasions we'll foil at 160f, carry to 190f, place in cooler wrapped in a towel and let set for 2 hrs before serving.
For those who have never tried a fast cook brisket – give it a try and let us know how it turns out. |
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OddThomas
BBQ Super Pro
Joined: 07 Mar 2007
Posts: 2010
Location: North Carolina
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| Posted: Apr 20 2007 Post subject: |
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| Texman wrote: | | For those who have never tried a fast cook brisket – give it a try and let us know how it turns out. |
Howdy,
I've done mine this way several times. The only major difference is the texture of the finished product--you definitely have to slice it thin or chop it if you want sandwich meat. The flavor is just about the same, if a little less intense. It also chars a bit more, which I happen to also enjoy. |
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adolpho
BBQ Super Pro
Joined: 03 Aug 2005
Posts: 1067
Location: Austin, TX
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| Posted: Apr 21 2007 Post subject: |
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It's been a while since I've made a brisket relatively quickly (6 hours or less). I think I'm going to go out and buy me an "Old Smokey" and relive my early days of brisket grilling.
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