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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 04-07-2013, 11:05 AM   #1
bam
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Default 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.
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Unread 04-07-2013, 12:50 PM   #2
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you need 16.666 cooked product........brisket will yeild approx 60% depending on fat cap and trim
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Unread 04-07-2013, 12:57 PM   #3
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Shrinkage cooking just the point is more like in the 50-60% LOSS range.
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Unread 04-07-2013, 01:26 PM   #4
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This 30 lb. case of points just might work thanks guys I feel much better about this now.
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