Brisket Yield

HBMTN · 06-13-2012, 09:48 PM

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.

bizznessman · 06-13-2012, 10:52 PM

Quote:

Originally Posted by HBMTN

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.

We usually get a 60% yield (40% loss) on our packers. (i.e. about 8.5 lbs from a 14 lb packer) We buy ours from out local SAM's and they are very consistent on the amount of fat content. On extra fatty ones it is usually a 50% yield. Sounds like you had a really FAT ONE.

landarc · 06-13-2012, 10:53 PM

To be honest, I assume a 40% loss, but, I have never weighed it out.

Big Ace · 06-13-2012, 11:07 PM

5.5/12.5=.44 or 44%. Doesn't seem that catastrophic to 50%. Am I missing something?

landarc · 06-13-2012, 11:11 PM

It would be to me if I was running a restaurant. Food profit margins are often 5-8%. You don't want to be 6% off on food costs.

Big Ace · 06-13-2012, 11:25 PM

Quote:

Originally Posted by landarc

It would be to me if I was running a restaurant. Food profit margins are often 5-8%. You don't want to be 6% off on food costs.

I hear what your saying, sure if you cook a few hundred pounds or more a week it's gonna add up.

TRS · 06-14-2012, 06:13 AM

I cooked 4 packers a few weeks ago and ended up with a 54% yield across the board with them. They were all in the 14lb range with avg amount of fat. I figure 46% loss was in line.

chachahut · 06-15-2012, 03:19 PM

I generally figure a 45 - 50% loss - doubling the raw cost for retail pricing. Getting IBP packers via my food distro & have found the range to actually be about 40 - 50% loss. So overall it works out costwise. Base it on 50% but make your markup a full 70% or more & you'll be doing fine...

Bbq Bubba · 06-15-2012, 05:46 PM

I have been keeping track of yeilds for a few months now.
I cook about 75 briskets a week. After trimming to my spec, i average about a 55-58% yeild, After seperating and trimming to serve puts me right at 50%.

Trucky1008 · 06-16-2012, 09:35 AM

I usually get around 40% yield on full packer briskets. I'd love to get 55-58% like some of you are getting!

txschutte · 06-16-2012, 09:43 AM

I have noticed quite a difference between yields if I foil, or do not. If I don't foil, I get about a 40% yield, about 55% with foil. This has much to do with moisture.

chachahut · 06-16-2012, 07:45 PM

Tested this today with my cook - 53% yield. I trim hard fat before cooking & I wrap in paper when my bark has set. Figuring serving trim - I'm hitting 50% like Bubba.

06-13-2012, 09:48 PM	#1
HBMTN is One Chatty Farker Join Date: 10-16-08 Location: Fairfield, Virginia Downloads: 0 Uploads: 0	Brisket Yield 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.

06-13-2012, 10:53 PM	#3
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	To be honest, I assume a 40% loss, but, I have never weighed it out. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

06-13-2012, 11:11 PM	#5
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	It would be to me if I was running a restaurant. Food profit margins are often 5-8%. You don't want to be 6% off on food costs. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

06-14-2012, 06:13 AM	#7
TRS On the road to being a farker Join Date: 01-09-10 Location: Nashville Tennessee Downloads: 0 Uploads: 0	I cooked 4 packers a few weeks ago and ended up with a 54% yield across the board with them. They were all in the 14lb range with avg amount of fat. I figure 46% loss was in line. __________________ www.thunderroadsmokehouse.com - Stump's Prince - Peoria Cookers Meat Monster - Lang 36

06-15-2012, 03:19 PM	#8
chachahut Full Fledged Farker Join Date: 10-30-09 Location: Roxbury,NY Downloads: 0 Uploads: 0	I generally figure a 45 - 50% loss - doubling the raw cost for retail pricing. Getting IBP packers via my food distro & have found the range to actually be about 40 - 50% loss. So overall it works out costwise. Base it on 50% but make your markup a full 70% or more & you'll be doing fine... __________________ Frank Davis Cha Cha Hut BBQ : 43311 Route 28 (corner of Route 28 & County Road 38: Arkville, NY : chachahut.com Backwoods Pro Jr. Backwoods Competitor busted Backwoods Fatboy Weber 22.5 Kettle some stainless wood fired thing

06-13-2012, 11:07 PM	#4
Big Ace Full Fledged Farker Join Date: 08-04-10 Location: Orange County Downloads: 0 Uploads: 0	5.5/12.5=.44 or 44%. Doesn't seem that catastrophic to 50%. Am I missing something?

06-15-2012, 05:46 PM	#9
Bbq Bubba somebody shut me the fark up. Join Date: 05-03-07 Location: New Baltimore, Mi. Downloads: 0 Uploads: 0	I have been keeping track of yeilds for a few months now. I cook about 75 briskets a week. After trimming to my spec, i average about a 55-58% yeild, After seperating and trimming to serve puts me right at 50%. __________________ Pitmaster @ Lockharts BBQ Beer Snob I cook the best brisket north of Dallas. Get over it. Northern midwest director for OBR www.operationbbqrelief.com

06-16-2012, 09:35 AM	#10
Trucky1008 is One Chatty Farker Join Date: 05-26-08 Location: Omaha, NE Downloads: 0 Uploads: 0	I usually get around 40% yield on full packer briskets. I'd love to get 55-58% like some of you are getting! __________________ Don Pork Patrol BBQ www.porkpatrolbbq.com Rebel 28 Fast Eddy FEC100 X2 BGE- Large x2 Certified MOINK Ball Maker, 2008 KCBS Member and CBJ Extreme BBQ Trailer 8.5' x 22'

06-16-2012, 09:43 AM	#11
txschutte Quintessential Chatty Farker Join Date: 08-02-07 Location: Cozad, NE USA Downloads: 0 Uploads: 0	I have noticed quite a difference between yields if I foil, or do not. If I don't foil, I get about a 40% yield, about 55% with foil. This has much to do with moisture. __________________ "Bring it on, you bananna thong wearing killer of brisket!"-Chambers If you really care about this place, you'll show some respect for it. I'm such a ZERO. Team Whosoever Q If a man looks lustfully at eggs and bacon, he has already committed breakfast in his heart.

06-16-2012, 07:45 PM	#12
chachahut Full Fledged Farker Join Date: 10-30-09 Location: Roxbury,NY Downloads: 0 Uploads: 0	Tested this today with my cook - 53% yield. I trim hard fat before cooking & I wrap in paper when my bark has set. Figuring serving trim - I'm hitting 50% like Bubba. __________________ Frank Davis Cha Cha Hut BBQ : 43311 Route 28 (corner of Route 28 & County Road 38: Arkville, NY : chachahut.com Backwoods Pro Jr. Backwoods Competitor busted Backwoods Fatboy Weber 22.5 Kettle some stainless wood fired thing