I have a bad habit of doing this.
I did my first overnight and first winter cook all in one last night and this AM. I recently bought a PartyQ and had to try it out, so I went with a couple of pork butts. I did a few this past summer and my family LOVES the results - and I have been asked to supply them with pulled pork. The problem was, I never really knew what it was costing me to make. I don't want to charge anything for my time since I enjoy using the Egg, but I have four kids to keep fed. So this time I figured it all up and made a spreadsheet to use on future cooks to make it much simpler. Here are my results for anyone who might be interested...
Bone in butts, no water added (2 @ 15.62 lb) cost 2.79/lb = 43.58
Rub + mustard to glue it all on = $4.15 (I was surprised at this considering the cost of spices)
Lump and batteries for the PartyQ = $11.55 - might be a bit on the high side. I figured a full bag of RO, but turns out I didn't use nearly as much as I thought I would considering the outside temps and length of cook (17 hrs).
Total cost was $59.28.
I got 7.25 lbs of pulled pork (46.4% of uncooked weight).
This comes up to $8.18/lb on the final product. Pretty pricy stuff IMO, but very good eating. I bought the butts at the local grocery store and have no idea if $2.79 is reasonable or not. Considering what this ends up costing, I am most certainly going to be shopping around and/or watching for sales. I also think that the 46% yield is too low. I believe I should be seeing 50% or more. I trimmed as much fat as I could, including most of the fat cap. Just that much less to use energy "melting" in the Egg.
The PartyQ is a great little device. I believe it saved my tail on this cook since it was dead calm and 26F when I went to bed last night and 18F and very windy when I got up at 5 AM this morning to check progress. I think that wind coming up would have created additional draft and likely would have raised the temps. The Q held rock steady. I had to replace the batteries at 14 hrs. Once the warranty if off (90 days), I believe I will rig up an AC to DC power source to run it with. I have AC power readily available where my Egg sits and I'd rather not have to worry about batteries running down on long cooks. Maybe in warm weather it will be less of an issue.
My other worry when I hit the sack last night was whether the lump would hold out for the entire cook in these temps. I filled the firebox as full as I could, avoiding the platesetter sitting directly on the lump. When all was said and done, I stirred the lump slightly to settle it and it still came up to the bottom of the fire ring. VERY impressed with that considering the weather! Funny how I can burn more lump on one hot pizza cook than I do on a 17 hr butt cook!