Originally Posted by pop's smokin hot que
... I would guess you lose 1/3. ...
I would use 40-45% for your loss factor. I've seen some estimates as high as 50%. You should run a couple of test and weigh it before cooking (or use weight off the package) and then once it is cleaned, pulled and package for sale. Besides the fat rendering off, you'll lose weight once you take out the bones and remove the excess fat.
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