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-   -   Cooking points (http://www.bbq-brethren.com/forum/showthread.php?t=158081)

bam 04-07-2013 11:05 AM

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.

BigBellyBBQ 04-07-2013 12:50 PM

you need 16.666 cooked product........brisket will yeild approx 60% depending on fat cap and trim

Bbq Bubba 04-07-2013 12:57 PM

Shrinkage cooking just the point is more like in the 50-60% LOSS range.

bam 04-07-2013 01:26 PM

This 30 lb. case of points just might work thanks guys I feel much better about this now.:grin:


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