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Cooking points
Cooking points for burnt ends never cooked points only. Have cooked a many of flats and whole packers. Wondered about shrinkage need to make enuf for 50 1/3 pound sammies.
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you need 16.666 cooked product........brisket will yeild approx 60% depending on fat cap and trim
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Shrinkage cooking just the point is more like in the 50-60% LOSS range.
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This 30 lb. case of points just might work thanks guys I feel much better about this now.:grin:
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