bam is Blowin Smoke! Joined Oct 22, 2008 Messages 1,343 Reaction score 321 Points 0 Location Philly, PA Apr 7, 2013 #1 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.
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 is Blowin Smoke! Joined Nov 15, 2008 Messages 1,311 Reaction score 313 Points 0 Location Lake View, New York Apr 7, 2013 #2 you need 16.666 cooked product........brisket will yeild approx 60% depending on fat cap and trim
Bbq Bubba somebody shut me the fark up. Joined May 3, 2007 Messages 9,300 Reaction score 1,770 Points 0 Age 57 Location New Baltimore, Mi. Apr 7, 2013 #3 Shrinkage cooking just the point is more like in the 50-60% LOSS range.
bam is Blowin Smoke! Joined Oct 22, 2008 Messages 1,343 Reaction score 321 Points 0 Location Philly, PA Apr 7, 2013 #4 This 30 lb. case of points just might work thanks guys I feel much better about this now.:grin: