brandenpro
Knows what a fatty is.
- Joined
- Aug 18, 2013
- Location
- Salem
If you want to know what to charge for something, you need to know what it costs. Then add a markup that allows for the business to be profitable.
So when you guy charge by the pound, this is by the pound raw before cooking correct?
it's not that hard. Explain to them if you do it your buying the meat. I have been known to go to every grocery store in town to try and find a good brisket. Do you think your customer would do that?
One thing, It's not like you are just cooking his brisket alone, you are going to add it into the smoker as you smoke your normal load of meat, so the labor part is negligible.......