Seattle Barbecue By the Numbers

In ​honor of Barbecue Week, five favorite local joints let Eater look under their smoker hoods to find out just how much meat (and other delectables) they serve up in a typical week. The numbers below hold a few clues about the varied character of Seattle's barbecue scene.

All stats are provided by the restaurants and represent weekly consumption.

Bourbon and bones

Pounds of beef: 300
Racks of pork ribs: 100
Pounds of chicken: 250
Pounds of hot links: 100
Pounds of dried macaroni for mac and cheese: 75
Gallons of sauce: 12

THE BOAR'S NEST

Pounds of beef: 0 (no cows served at The Boar's Nest)
Pounds of pork: 1,800
Pounds of chicken: 400
Pounds of sausage: 250
Gallons of coleslaw: 50
Gallons of potato salad: 40
Number of fried mac and cheese balls: 700
Gallons of sauce: 30, in eight region-specific varieties

BRILEYS BBQ & GRILL

Pounds of beef: 1,200
Pounds of pulled pork: 300
Racks of pork ribs: 500
Pounds of chicken: 200
Pounds of sausage: 200
Gallons of collard greens: 25
Gallons of baked beans: 25
Gallons of sauce: 70

DRUNKY'S TWO SHOE BBQ

Pounds of whole beef briskets: 900 to 1​,​100
Pounds of pork ribs: 600 to 1,000 (about half spareribs and half St. Louis style)
Pounds of pork butt: 265 to 330
Pounds of whole chickens: 450 to 550
Pounds of hot links: 100
Pounds of smoked sausage: 100
Cords of alder wood: One and a half per month

PECOS PIT

(Note that output will jump next week with the June 22 opening of Pecos Pit West Seattle.)

Pounds of beef: 2,380
Pounds of pork:​ ​2,014
Pounds of dark-meat chicken: 240
Pounds of hot links: 78
Gallons of baked beans: 48
Number of potatoes: 516
Number of sweet potatoes: 400
Gallons of barbecue sauce: 296
Gallons of hot sauce: 40