thedude9999
Knows what a fatty is.
I don't know everything about food costs in a restaurant but from what i gather brisket isn't a huge money maker. They yield maybe 5-6 pounds when you start with a 12-14 lb packer. Labor to cook them, seasonings, wood, pickles, onion, bread, maybe sauce plus all the other overhead.
A couple of places around here have broken down their costs in the past. Effectively, they make very little on brisket and make their profit on other meats and sides. Brisket is what gets people in the door though.