GrillsGoneWild
is one Smokin' Farker
- Joined
- Aug 30, 2010
- Location
- Rockwall, TX
So I hear lots of percentages on "yield" when cooking a brisket. Usually anywhere from 40% to 60%. What do you think you get?
I got out my scale and set out to come to a conclusion on this. I started out with a full packer bought at Walmart. USDA Choice weighed in at 13.85 lbs. I trimmed all the hard fat that protrudes out and trimmed the fat cap down to the usual 1/8"-1/4". I left the fat between the point and flat alone.
Weighed it again and it was 10.5 lbs. Yep, 3 pounds of trimmed fat and like I said, it wasn't overly aggressive trimming and it wasn't an unusual brisket. (I'm just glad I got it for $1.97/lb.)
Cooked it Hot-N-Fast today and after a 7 hour cook and it probing like butter, the final weight was 6.3 lbs.
That gave me a 45% yield from the untrimmed and 60% yield from the trimmed. I'm going to do this over the next couple of briskets to see if I get the same thing.
I got out my scale and set out to come to a conclusion on this. I started out with a full packer bought at Walmart. USDA Choice weighed in at 13.85 lbs. I trimmed all the hard fat that protrudes out and trimmed the fat cap down to the usual 1/8"-1/4". I left the fat between the point and flat alone.
Weighed it again and it was 10.5 lbs. Yep, 3 pounds of trimmed fat and like I said, it wasn't overly aggressive trimming and it wasn't an unusual brisket. (I'm just glad I got it for $1.97/lb.)
Cooked it Hot-N-Fast today and after a 7 hour cook and it probing like butter, the final weight was 6.3 lbs.
That gave me a 45% yield from the untrimmed and 60% yield from the trimmed. I'm going to do this over the next couple of briskets to see if I get the same thing.