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checking cost of pork butt per lb after cooking in a CS

FM Former Member
I am thinking roughly just over $3 per lb of BBQ pulled pork if I do not add in anything else besides the
pork, rub, BBQ sauce, cost of the CS cook time, paper and foil.

Do you find the same? I am using a yeild of 50% so I double the price since that's easier.

I am thinking trying to get a local vendor to sell my pork to see if the pull may be around the area. So I just want to recoupe cost of peoducts.

I think the person would jump on this for $3.25 - 3.50 a lb. That'sbig profit for them
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FM Former Member
sounds about right, but give yourself some room for hidden cost and unexpected cost. also, are you doing the labor or selling 'em whole butts? aluminum pans are about .55 cents and will hold 12 lbs of chopped. are you making sauce, adding it to the meat, transporting? consider all things.
personaly, i have never sold less than 5.00 perlb and that was for a church funtion.
there will always be something to pop up that will add to your expense....
FM Former Member
Better figure a yield of 70%. I haven't figured any butts yet but I have figured a lot of briskets and the yield is more like 70%. When businesses' are selling sanwiches ( with 1/4lb meat ) @ $3.50, they are actually getting about $12 lb for the meat.I sell mine for $6.50 lb and sometimes more.
FM Former Member
I think 50% yield on pork butt is within reason, by the time you discard the bone, extra fat, etc. I am curious as to what type of brisket and procedure DH is using to achieve a 70% yield. I get about a 34-37% shrinkage just in the cooking process, and even more when I trim the cooked meat to serve. More info would be appreciated.
FM Former Member
I just thought of something else on the pork butt issue. I recently read a thread on another forum about selling meat for re-sale. Local regs vary, but this thread seemed to indicate that the USDA has some juristiction in this whole re-sale thing. You might want to check into this, because if you are required to have a USDA approved, certified, or whatever kitchen, it could mean big bucks.
T tomMember
I ain't no pro,but I do cook with a few.[and stay at Holiday Inn Express]

I got to go with Matt,if we're talking pulled pork.

I always used 50% yield,but have been with a couple of operations lately that weighed it out at the end.

Now on sliced or coarse chopped,they get higher yields-but on pure lean pulled- it is weighing out about 44lbs/lbs.100 uncooked.

They were somewhat surprised.

These have not been on Cookshacks.

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