Nothin' Butt success!

Quick question before catering, how did you serve your Butts, with/without sauce, chopped, buns/cheap white bread?

Catering:
Lots of ways to figure costs:

Figure out exactly your production costs (butt, taxes, your time) and then take into consideration prevailing rates for similar products in your area. Check out several catering operations and see what they charge. You can charge by the plate or by the pound. What are you selling, just the meat, sides, set-up?

Then you decide how much they're willing to pay. You've obviously got them addicted.

When you're catering, there are other costs, costs of supplies to cater with etc. And when CaterGreat sees your post, he'll remind you of health laws, and insurance.

Smokin'

Like Smokin'says,"Look around at the market" In your neck of the woods,every other C- store has some version of pulled pork....Around here we have lots of chains and they get $ 9.50/lb. with nothing but the carton for carry-out.

WOW $9 + per pound.... I'm just cooking them and wrapping them in foil. Also making a quart of my sauce to ladle on when served.

Thanks for all who replied.

David

d9, I'll say it with you...WOW. If I could get $9+ a pound, I'd be smiling like I've smoked and pulled butts for several years now and sell the product around town. Naples, Fl that is. I usually double all my material costs and add my time at $25 per hour for pulling and mixing product with my own Q-sauce. I portion it into zip lock bags and sell it that way. I usually sell it for $5/#. Publix, a local chain grocery store sells it prepackaged for $3/#. Just my suggestion... if you do intend to do this, I've found the best deals can be found when a store has them on sale and you offer to buy them cyrovaced and by the case. Both Sams and Costco will lower their price per pound, if you buy by the cryovaced case also. Good luck and enjoy.