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Catering, Food Handling and Awareness *OnTopic* Forum to educate us on safe food handling. Not specifically for Catering or competition but overall health and keeping our families safe too.


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Unread 05-13-2014, 12:20 PM   #1
Limp Brisket
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Default What to charge for 32 butts?

What's a fair price to smoke 32 butts for somebody? Rub and wood should be factored in the price. I will not be pulling them.

Thoughts?
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Unread 05-13-2014, 01:30 PM   #2
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I charge by pound. Usually a butt renders down to about 5 # of meat. if you charge by # 5 #s x 32 =160 160 x 10 (what i charge per pound/prices are going up on pork keep that in mind) = 1600 Thats a rough estimate. Some butts start out weighing 2-3 pounds more than others. Hope this helps.
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Unread 05-13-2014, 02:05 PM   #3
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Just to be clear, he already has the butts, he would be giving them to me in a cooler(s), I will season and smoke. What I will quote is my labor, the wood and the rub for 32 butts.


He was quoted $2000 by somebody else to season and smoke the same 32 butts.

Thanks.
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Unread 05-13-2014, 02:11 PM   #4
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google bbq catering joints generally they sell pulled pork by the pound. Usually its in the $10 range. Give or take $2.
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Unread 05-13-2014, 02:13 PM   #5
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PULLED PORK
1 Pound -$10.79

One pound of our pulled pork makes about 5 sandwiches.

copied the above from a joint in my areas website
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Unread 05-13-2014, 02:19 PM   #6
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however, i was unaware you werent buying the meat. a good calculation is cost times 3. so you could divide what i did earlier by 3, and just use 2/3. for example, 1600/3 = 533
533x2=1066
this type of calculation factors price of meat/ price of expendables/ and profit

you could ask him what meat cost, then double that for your labor and expendables.
make sense?
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Unread 05-13-2014, 02:53 PM   #7
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Perfect! Thanks for the responses, they were good help.
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Unread 05-13-2014, 03:21 PM   #8
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1 pound of pork makes 5 sandwiches?
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Unread 05-13-2014, 03:23 PM   #9
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Quote:
Originally Posted by Jacked UP BBQ View Post
1 pound of pork makes 5 sandwiches?
that was not my quote. I usually say 15 people per pound. that was a copy and paste from a local bbq joint in my area. Those would be some big sammiches.
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Unread 05-13-2014, 03:38 PM   #10
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here it is from web site
Attached Images
File Type: jpg Screen shot 2014-05-13 at 4.29.43 PM.jpg (33.6 KB, 168 views)
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Unread 05-13-2014, 03:40 PM   #11
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wait no im confused. that is light on the sandwiches. I usually quote 15 servings per butt. That would be around 3 sammiches. Sorry im confused...
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Unread 05-13-2014, 03:43 PM   #12
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Quote:
Originally Posted by Jacked UP BBQ View Post
1 pound of pork makes 5 sandwiches?
im confused. i usually say 3 servings per pound. long day...
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Unread 05-13-2014, 08:24 PM   #13
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A fair price for just rubbing and cooking (no processing and picked up) 32 butts should be between $1,000 and $1,200. Will your cooker handle 32 butts in 1 cook? If it will I'd ask $1,000. If it will take 2 cooks then $1,200. If more than 2 cooks you shouldn't be trying this.
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Unread 05-13-2014, 08:58 PM   #14
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i sell them for $40... so out the door, pulled with sauce, that would be $1280.. so a cool grand to cook, is good money..
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Unread 05-13-2014, 11:46 PM   #15
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Imho it all depends on how much you value your time. Calculate the number of hours it will take you to cook the 32 butts. Take the number of hours times your labor cost (per hour). Add in any incidental costs such as wood, rub, injection, delivery expenses (total of these times 3 for margin purposes).

i.e. You can cook all 32 butts in one run in 14 hours. Your time is worth $40/hr. Your incidental costs total $100 ($300 charged after margin added, $100 x 3). Labor of 14hrs x $40/hr = $560, Incidentals $300, Total Charge = $860 (personally I would round that up to an even grand)

Of course if you have to do multiple runs to cook the 32 butts the cost will increase by the number of runs times your labor costs. The folks that quoted him the $2K could easily have been experiencing just this scenario. They may need to make two runs due to the capacity limits of their equipment which would then virtually double their labor cost.

CAVEAT: IF we cooked "other peoples meat" this is how we would charge it out. However, due to quality control practices, on our part, we do not take on these types of jobs. But that is a whole other Thread.
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