Does anyone have the average shrink rate of pork shoulder and bbeef brisket? Is it not about 1/3 weight lost in cooking?
Brodyjaws

On pork, I would say 40-50% loss. On brisket, I would say 35-45% loss. Depending on how much fat you leave on the brisket.

Like Ribdog says,if it is for discussion.

If it is to serve and be sure you are covered,you might want to stick with 50% loss.

Flats ,you might get 60% yield