Brisket Yield

AlabamaGrillBillies · 12-16-2008, 06:39 PM

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.

eagle697 · 12-16-2008, 07:24 PM

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.

Vince RnQ · 12-17-2008, 02:28 PM

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.

Bbq Bubba · 12-17-2008, 09:33 PM

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.

12-16-2008, 06:39 PM	#1
AlabamaGrillBillies is one Smokin' Farker Join Date: 03-07-07 Location: Birmingham Alabama Downloads: 0 Uploads: 0	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. __________________ ΜOΛΩΝ ΛΑΒΕ Leverguns, 1911s and BBQ Thank God i'm American! Matt Pair, member of the AlabamaGrillBillies Cookteam and Catering company. Check us out! http://www.algrillbillies.com Its grillin' time ya'll.

12-16-2008, 07:24 PM	#2
eagle697 is one Smokin' Farker Join Date: 01-07-08 Location: Senoia Ga Downloads: 0 Uploads: 0	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. __________________ Chris Fayetteville, GA 2 NB Banderas, Imperial Kamado #5, Imperial Kamado #0, Large Grill Dome, Large Primo Kamado, 22.5 Weber Silver, 18.5 Weber Silver

12-17-2008, 02:28 PM	#3
Vince RnQ is one Smokin' Farker Join Date: 09-09-07 Location: Phoenix, AZ Downloads: 0 Uploads: 0	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. __________________ Rhythm 'n QUE Our Website On Facebook A Few Great Moments in RnQ History 1st Place Chicken at The Jack 2012 GC at the Inaguaral Sam's Club Invitational The Double Grand Championship

12-17-2008, 09:33 PM	#4
Bbq Bubba somebody shut me the fark up. Join Date: 05-03-07 Location: New Baltimore, Mi. Downloads: 0 Uploads: 0	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. __________________ Pitmaster @ Lockharts BBQ Beer Snob I cook the best brisket north of Dallas. Get over it. Northern midwest director for OBR www.operationbbqrelief.com

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