I must have big eaters - 1 rack of ribs left, and a half pan of Brisket.
We ask for a donation to the meat fund, and usually recoop 80-90% of the cost - I'll have to crunch the numbers from last year, but If I had to guess, food costs only went up about 15-20% - we don't seem to have too outrageous a price on Brisket yet.
Meat went on the smoker at 12:30am, everything was served up at 5:00pm. The night before we made the cheese sauce for the mac and cheese, but everything else gets cooked during the day.