My general rule of thumb is three to four times the base cost of the product (meat, breads, sauces, and other). This generally covers most of the costs and leaves a little left over (but not much).
The best way to make money is to cut costs. To be honest, I don't use prime when doing a long cook like brisket. In fact I've beaten teams that were using prime and even wagyu brisket with a choice cut at a far lower cost. I guess what I'm saying is that you can use a lower cost cut, modify your cook, and end up with a 'Prime' result.
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Jeff
CBJ# 23376
Stockcar BBQ
Race Fast, Cook Slow, and Enjoy Life!
If it don't come off a smoker, it's just a side dish!
Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.
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