My First Brisket Orders - Q-View

Discussion in 'Beef' started by mromj, Apr 4, 2015.

  1. Samples from my previous brisket smoke got shared with a couple of folks who asked that I smoke some for their Easter dinners. Given their commitments for Sunday the orders would have to be picked up today (Saturday) and reheated for the dinner.

    Things started off a little shaky as it was a very windy day and I could not get my MES30 temps under 270 degrees.  I had the controller on the unit at 225 and I didn't want to go lower than that for fear that the controller wouldn't let the element get hot enough to smoke the wood chips.  I have the AMNPS but I wasn't able to test it and I didn't want to risk it with an order for someone else so I had to stick with the standard chip loader.

    I used an ~8lb and ~15lb Choice packer; used my standard rub and started with the last of my hickory chips and then switched to mesquite when those ran out.

    I was worried that the higher temps would have a negative impact but other than cooking much faster than normal everything turned out perfectly. I foiled at 160 IT and the small one was pulled from the smoker at just over 6 hours with an IT of 190 and probed tender in several spots and the big boy was done a couple hours after that.  I wrapped them both in towels and placed in a cooler for a couple hours to rest and everything turned out great! My customers should be very pleased!

    I didn't get any prep pics but here's what I do have...

    About 3 hours in

    The small one ready for slicing

    Sliced up rather nicely

    All trayed up and ready for delivery

    Last edited: Apr 4, 2015
  2. humdinger

    humdinger Master of the Pit Group Lead OTBS Member SMF Premier Member

    Love that shot of them cooking! Mmm mm
  3. Thanks Humdinger! The customers were very happy and it looks like I may get some orders from other folks at one of the dinners.
  4. if you don't mind my asking, did you charge anything for the briskets? if so, how much?  I only ask because I'm doing smoked meat on weekends for cash and have a lady wanting brisket.  I have one , but im not sure what to charge.
  5. I based my pricing off of a local I follow on instagram who sells and delivers smoked meats.  I really had no other frame of reference or idea what to charge.  I can't say if I am making any money if I put a value on my time.  

    I charge $15/lb (cooked weight) up to 5lbs and $125 for a whole brisket (8 -12lbs pre cooked weight).
  6. thanks
  7. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    In addition to your time there is the cost of equipment, insurance, licensing and inspection, the classes and tests to be a certified food service manager and so on and so on. Suddenly that $125 for a brisket seems like a bargain.
  8. And then there's that...

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