Anyone ever check the yield they get from a whole packer brisket? I always figure it at 50% but the first time I have actually weighed it out was this past weekend. I cooked a 12.5lb packer and yielded 5.5lbs of meat. At $2.89lb that makes my cost of the final sliced meat $6.57lb. Was this just an extra fatty brisket or what is the norm? You can bet I'll be weighing the next several out to see.