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Catering, Vending and Cooking For The Masses. this forum is OnTopic. A resource to help with catering, vending and just cooking for large parties. Topics to include Getting Started, Ethics, Marketing, Catering resources, Formulas and recipes for cooking for large groups. |
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03-03-2014, 02:06 PM | #1 |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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Brisket yields
Folks are always asking about yields so I cooked four briskets this weekend in my spicewine trailer at 225 degrees and recorded my findings. They were actually a little surprising. Here is a spreadsheet with the data.
https://docs.google.com/spreadsheet/...mc&output=html Let me know what you think.
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03-03-2014, 02:11 PM | #2 |
Full Fledged Farker
Join Date: 04-13-11
Location: Bucks County Pennsylvania
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Very interesting.
I usually calculate 50% Did you trim as you always would? Sounds like a lot of fat. Was there a need to trim post cook? |
03-03-2014, 02:13 PM | #3 |
Full Fledged Farker
Join Date: 04-13-11
Location: Bucks County Pennsylvania
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Your cooked yield is % of raw weight or trimmed weight?
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03-03-2014, 02:18 PM | #4 | |
Quintessential Chatty Farker
Join Date: 02-22-14
Location: Kensington, MD
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Quote:
That's something to account for, I thought 65% was the #. Whoa. |
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03-03-2014, 02:27 PM | #5 |
Full Fledged Farker
Join Date: 04-13-11
Location: Bucks County Pennsylvania
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Too lazy to do the math. Like I said I always used 50% when calculating. Everyone trims different as well.
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03-03-2014, 02:27 PM | #6 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Not surprised. I cook 32 brisket a night and can tell you the yeild down to the lb. I use 47% as my average. I also cook at 225ish overnight.
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Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
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03-03-2014, 02:36 PM | #7 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Are you doing any trimming, Bubba? (I suspect no based on the volume)
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03-03-2014, 03:16 PM | #8 |
is one Smokin' Farker
Join Date: 03-20-09
Location: Kansas
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We do do not trim prior to cook. We have found that our finished product has a higher moisture content if we do not pre-trim. Of course this could be due to the specific product we purchase and how it is raised and handled prior to being received by us. Our % of loss in cook tends to average around 47%, therefore yielding a post-cook of 53% finished product.
One caveat that may apply is that we smoke for 4 hrs and then foil wrap to finish the cook with approx another 6 hrs. We run a continuous 250F for the entire cook. The foil wrap seems to help to infuse the juices back into the brisket during out 1-2 hr "rest" after removing from the smoker.
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03-03-2014, 03:43 PM | #9 |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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I do a pretty aggressive trim pre-cook since I am cooking in a cabinet smoker and don't the extra fat to protect the meat. I trim most of the fat off the point so I can apply rub directly to the meat and smoke can permeate the meat more freely.
Keep in mind this may change when I start cooking in an Ole Hickory.
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03-03-2014, 06:57 PM | #10 |
is Blowin Smoke!
Join Date: 10-16-08
Location: Virginia
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Your math makes sense. I have not investigated it to this detail however I have taken a few brisket catering jobs and figured it based on a 50% yield. I weighed the unused brisket and figured based on the left overs that guests were taking an average of 6.25oz from the buffet when the average pork take is around 4 to 4.5oz.
I'd say based on your calculations guest are not taking as much as I thought and I'm loosing the 6% on my expected yield. Thanks Big Mista I'll check in to this further and adjust as needed.
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03-04-2014, 06:14 AM | #11 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Actually yes, we trim fairly aggressively so the product put on the cutting board is ready to slice and serve.
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Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
03-04-2014, 10:25 AM | #12 |
Babbling Farker
Join Date: 10-15-12
Location: Anaheim, CA
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Thank you for the info!
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03-04-2014, 10:28 AM | #13 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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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.
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03-18-2014, 10:00 PM | #14 |
On the road to being a farker
Join Date: 02-27-11
Location: Fairfax, VA
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Our last 2 brisket cooks were 42% and 44% yield.
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