Email hello@brisketperperson.com. There's no contact form here on purpose — a form would mean collecting and storing your details, and we'd rather not. See the privacy policy for what that means in practice.
Especially worth writing about
- A number that was off. If you cooked for a crowd and our estimate missed, tell us the headcount, how you served it, what you bought, and what was left. That's the feedback that improves the model.
- A party size you want added. We publish worked examples for the most-searched crowd sizes. If yours isn't covered, say so.
- Something broken. A calculator that misbehaves on your phone, a page that won't load, a link that goes nowhere. Include your browser and device if you can.
- A correction to the guides. If we've written something about trimming, yield, or holding that doesn't match your experience behind a smoker, we'd like to know.
What we can't help with
We can't troubleshoot a cook in progress, recommend a specific butcher or brand, or take on catering work. For food safety questions — temperatures, holding times, storage — go to theUSDA Food Safety and Inspection Service, which is authoritative in a way we are not.
Response time
This is a small site run alongside other work. Expect a few days rather than a few hours, and expect a reply from a person rather than a template.