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Unread 12-16-2008, 06:39 PM   #1
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Default Brisket Yield

I've got a question about full packer briskets, I don't cook these enough to know the yield of sliced flat I'll get from a average 12lb packer. I'll be saving the point for some chopped meat, but need to figure the yield from the flat. Any help would be great.
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Unread 12-16-2008, 07:24 PM   #2
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Depends on the size of the point. I have seen points that were half the raw weight and some that were maybe a quarter. If it is a larger point, i would guess you may end up with 2.5-3.5 pounds of cooked flat. This is just a guess.
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Unread 12-17-2008, 02:28 PM   #3
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We cooked a bunch of packers for a vending adventure once upon a time and our cooked yield was approximately 40% of raw weight. A friend of mine who is a professional vendor said that they get a much better yield using just flats instead of packers.
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Unread 12-17-2008, 09:33 PM   #4
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You should get roughly a 60% yield on a trimmed brisket flat.

I always figure 50% to cover for unknowns.
Only thing i can say is seperate it and weigh.
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