Pork Butt(pulled-shredded) vs. Beef Brisket(sliced-chopped) Yield Comparison

[Jerod Broussard]

Both produce about 7 JUMBO sammiches per pound. No sales tax on meat.

Approx. 42% yield with the beef. 50 pounds raw product gives us about 145-150 sammiches

Approx. 56% yield with the pork. 50 pounds raw product gives us about 195-200 sammiches

Pork butts here sometimes can be bought for $0.98 and $0.99 per pound. Right now they are $1.18 and $1.94 per pound.

Brisket was $2.56 per pound at the cheapest place in town, currently running $2.26 per pound. I typically pay around $1.94 per pound.


The pork butt I served today I pulled a couple hours early and mixed up a butter-apple juice mixture to moisten things up when we made up the sammiches. Came out great.

[DeusDingo]

just for fun

for pork it's 50lbs/200 sammiches = .25 raw lbs per sammich, which is $.25 worth of meat per sammich assuming $1/lb

for beef it's 50lbs/150sammiches = .33 raw lbs per sammich, which is $.853 worth of meat per sammich, assuming $2.56/lb

[Jerod Broussard]

Thanks. I remember mentioning the cost per sammich for the meat sometime earlier today. On/Off 2.75 hours of sleep ain't what it used to be. Couple more Aubers and I will be golden.

[DJ DeSpain]

Don't forget to add in the cost of the buns!

[Powersmoke_80]

When you chop brisket are you using a food processor or just chopping with a knife? I never chopped brisket for sandwiches. Do you sauce it when chopped like a sloppy joe? Curious minds want to know how the brisket king does it.

[Jerod Broussard]

I slice each muscle as thin as possible against the grain. Then combine the fat and the lean and chop up with a cleaver or big knife. We provide sauce in a cup on the side for fundraisers. I don't use anything, kinda like that southerner on My Cousin Vinny that didn't use instant grits.

[Jerod Broussard]

Juddlight that wouldn't half bad if I could keep the chain lubed with food grade oil.

[Jerod Broussard]

I use to slice and run through my grinder with the chili meat plate and it did well, but did not leave as much bark intact as I like. I may start running the really fatty stuff through the grinder that doesn't have much bark to speak of (e.g. that part of the point that extends under the flat).