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Old 09-17-2013, 08:27 PM   #1
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Smoking labor

Howdy!

A friend of mine is having a party and wants me to smoke enough pulled pork for 100 people. He is supplying the meat. I figure 67 lbs of raw meat for 33.5lbs of cooked, the average of 5.33oz each. Iím wondering what to charge him for my labor? I donít want to charge him full rate (as a caterer would) but I would like to make some money because I do have a cost for charcoal, foil pans, smoking wood and my time.

Any insight you can provide is appreciated.

Thanks,

emsbbq62
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Old 09-17-2013, 09:20 PM   #2
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I would say, if you just want to be compensated for your time, if you can do 6-8 butts at once? charge him by the hour, $20/hour +materials, is a lot cheaper than $20 per guest, which is the full catering cost. (with that caterers provide sides, service, cleanup, trash disposal, etc.) Don't forget, in addition to what you mentioned, serving trays, rub, injection and sauce. On a big cook like this, they will add up, so keep your material cost seperate. You will have about 3 hours prep work 12 hours cook time, and another 4-5 hours to pull and sauce. 20hrsx$20= $400. Sound fair?
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Old 09-17-2013, 09:25 PM   #3
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if your not looking to charge a commercial price its simple, charge him what it cost you out of pocket plus whatever it is that your time is worth.

figure on making a day of it, 16-18hrs or so with food prep. Maybe he can do something for you in return that takes about the same amount of time plus a case of beer
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Old 09-17-2013, 09:28 PM   #4
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I didn't figure in pull/sauce time, I usually chop than pull but thats me.
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Old 09-17-2013, 09:41 PM   #5
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Boozer, thanks. I didn't think about all that (the rub and inject). I can smoke up to nine butts at one time. For this smoke, I think 8 butts will work nicely. I'm only smoking the meat. He's taking care of all the sides and drinks and deserts and all the plates/forks/knives and of course the rolls. I make my own sauce, and will charge for that too. I have a nice red and a yellow (which I think goes better with pulled pork). Yep, it will be an all day affair! Stoked to smoke!
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Old 09-17-2013, 10:02 PM   #6
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Quote:
Originally Posted by LoweJ82 View Post
I didn't figure in pull/sauce time, I usually chop than pull but thats me.
I'm Interested in the chop-pull method. How do you get the fatty bits out?
thanks,
Booz
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Old 09-17-2013, 10:11 PM   #7
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Quote:
Originally Posted by emsbbq62 View Post
Boozer, thanks. I didn't think about all that (the rub and inject). I can smoke up to nine butts at one time. For this smoke, I think 8 butts will work nicely. I'm only smoking the meat. He's taking care of all the sides and drinks and deserts and all the plates/forks/knives and of course the rolls. I make my own sauce, and will charge for that too. I have a nice red and a yellow (which I think goes better with pulled pork). Yep, it will be an all day affair! Stoked to smoke!
Red and yellow!? where are you from? Jk sounds like fun party.
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Old 09-18-2013, 05:04 AM   #8
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Don't forget to include your clean up time!
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I hope this isn't negative!
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Old 09-18-2013, 08:03 AM   #9
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Don't forget to include your clean up time!
The wife's job?
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Old 09-18-2013, 11:06 AM   #10
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I try my best to NOT use any meat that I don't buy.

Do you have any idea how the meat was stored once it left the meat market? Was it in the trunk of the car when he went in to get his haircut, or stopped in for a beer or three?

Think about it. You could GO with him for him to buy, and you take it home in your cooler(s) filled with ice, or you could just trust him...I wouldn't.
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