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Started By
Message
re: New BBQ off government
Posted on 9/8/23 at 7:45 am to jp4lsu
Posted on 9/8/23 at 7:45 am to jp4lsu
quote:
Consider at 12 lb brisket and you sell it for 20/lb, you grossed $240 and you go through that in 15min at lunch.
You need to have a good wood supplier, though, or that could run your costs up.
Smoked a couple 9 lb pork butts last weekend. The amount of wood I went through for that was crazy. Granted, I'm not a restaurant, and, I recently buy from Academy rather than collecting on the ground to supplement like I used to.
Two 9 lb pork butts @ $1.99/lb, not costly. However, went through about half big bag of lump coals and a box and a half of post oak before the butts were done. The fuel to cook cost as much as the dang meat itself.
This post was edited on 9/8/23 at 7:46 am
1
Posted on 9/8/23 at 7:57 am to ragincajun03
quote:
Consider at 12 lb brisket and you sell it for 20/lb,
The yield on a trimmed and smoked full packer brisket is about 50%-60% of what it weighs when you buy it. So that 12lb brisket only yields 6-8lbs of meat. Then throw in overhead and that’s why it cost so much.
Posted on 9/8/23 at 8:04 am to SingleMalt1973
Also the cost of the smoker, your time. That's 8-10 hours.
Posted on 9/8/23 at 8:17 am to SingleMalt1973
quote:
Consider at 12 lb brisket and you sell it for 20/lb,
The yield on a trimmed and smoked full packer brisket is about 50%-60% of what it weighs when you buy it. So that 12lb brisket only yields 6-8lbs of meat. Then throw in overhead and that’s why it cost so much.
Was coming to post the same... if you buy a 15-16lb brisket you're probably only getting maybe 8-10lbs of servable meat after trimming and it rending down during the cook. Plus the costs of wood, and the 12+ hours they took smoking it.
Posted on 9/8/23 at 8:18 am to Chucktown_Badger
quote:
You not order any fatty? Or is it covered up by that sausage?
No there was some fatty in there, and it was great. I didn't take the best photo.
Posted on 9/8/23 at 10:04 am to Glock17
I'm just saying there is a lot of profit in there. These guys are making good money.
I've seen some local shops charge $24/lb. It is really good but geez, that is getting ridiculous.
I've seen some local shops charge $24/lb. It is really good but geez, that is getting ridiculous.
Posted on 9/8/23 at 10:12 am to jp4lsu
quote:
I'm just saying there is a lot of profit in there.
But there isnt
Posted on 9/8/23 at 11:11 am to More beer please
Well it depends, I am sure Aaron Franklin and places that are renowned who charge over $30/lb with people camping out overnight are making bank. Hell Michael Simon charges $17 for half a pound of brisket at his BBQ Joint in Cleveland. Sides are A La Carte as well. I’m saying the baw in the parking lot next to Sonic and Popeyes in BR is no operating on comparable margins.
Posted on 9/8/23 at 11:23 am to ruger35
quote:
Thought I was going to be the only Primitive in the state
Subtle I own a 1000 gallon Primitive flex...
Side note: I think Jason is on Millscale's isn't he? Is it two 500's on his trailer?
Posted on 9/8/23 at 1:24 pm to GeauxTigers0107
quote:
Subtle I own a 1000 gallon Primitive flex...
I’m only getting a 500 lol. Should be this month or next when I go pick it up.
quote:
Side note: I think Jason is on Millscale's isn't he? Is it two 500's on his trailer?
Yes, double 500s on a trailer.
And to those saying high profit margin on brisket, there isn’t. Brisket is what gets people in the door and the rest of the menu are the high profit margin items. To make money on brisket you have to use the scraps in sausage, beans, for tallow, burger grind, etc. to make it palatable to serve brisket. Terry Black’s has the operation part down, very streamlined. With their locations and updated buildings like the one in Lockhart there had to be a good bit of overhead.
Posted on 9/8/23 at 3:25 pm to SingleMalt1973
Fair enough SingleMalt. I will agree with that.
Posted on 9/8/23 at 3:32 pm to ruger35
ruger35, I see your point and I will agree that profit on brisket might not be huge and probably shouldn't have used it as an example. You start moving into turkey and pork and all the sides, there is lots of profits.
Terry Blacks is well run machine and have it down and are making a killing.
Interesting note...Terry Black's sons have split and there is Blacks BBQ. The sons and family had a falling out. Supposedly I've heard the son that opened up his own outfit has the better stuff.
Terry Blacks is well run machine and have it down and are making a killing.
Interesting note...Terry Black's sons have split and there is Blacks BBQ. The sons and family had a falling out. Supposedly I've heard the son that opened up his own outfit has the better stuff.
Posted on 9/9/23 at 10:12 am to ruger35
Pulled pork probably has one of the highest profit margins doesn't it?
Posted on 9/9/23 at 10:23 am to GeauxTigers0107
quote:
Pulled pork probably has one of the highest profit margins doesn't it?
Yea, not much waste either. And everyone loves sandwiches. Ribs aren’t the most profitable either, and take up a lot of pit space for what you can serve.
Posted on 9/9/23 at 10:29 am to Glock17
That's a weak looking plate for $40
Posted on 9/9/23 at 10:40 am to Faulk2Tyler
quote:
That's a weak looking plate for $40
quote:
Was $19 for a 2 meat plate, with $3 extra if you wanted brisket
Am I missing something??
Posted on 9/9/23 at 11:45 am to jp4lsu
quote:
Interesting note...Terry Black's sons have split and there is Blacks BBQ. The sons and family had a falling out. Supposedly I've heard the son that opened up his own outfit has the better stuff.
I thought Terry Black was one of the sons that split off from the patriarch Black's in Lockhart. There are Terry Black's in Austin and DFW. Now in Lockhart too?
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