Thread: Brisket yields
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Old 03-04-2014, 10:28 AM   #13
somebody shut me the fark up.

landarc's Avatar
Join Date: 06-26-09
Location: sAn leAnDRo, CA

I have always used 50%, mostly because I am bad at math.

I do have to say, we were discussing this past weekend how much loss there is off of brisket and corned beef when cooked to tender.
me: I don't drink anymore

Yelonutz: me either, but, then again, I don't drink any less

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