So a toss in a 14 lb choice packer last night about 10:00. I cooked at 225 degrees all night until about 1:00 today. He reads at 190 degrees and I yank him and let him sit for a spell. Then, I take of the point..in chunks...and toss those back on the grill. They look mighty fatty, but we will see how they look in a couple of hours. then, I start slicing the flat and I realize he may be too tender and we will just chop him up...no harm, no foul. chopped brisket is cool with me. so, I get the bear claws out of the drawer(8.00 on Ebay, go look. they are always there!! Awesome tool). Anyhoo, I get rid of the fat, chop it all up and stand bak and look at what was once a 14 lb. piece of meat...minus the chunks of the point.
Doesn't it cease to amaze you how littel is left of that big honkin pice of meat? Shoot, I told the fiance I would give some of this to her for her and her kids...
Nope, they can get there own brisket. There is hardly anything left!

Yep 40-45 % is pretty typical.

I would bet closer to 30% on this one...Good stuff sthough. I think I like choppin it all up better. I am pulling the burnt ends right now...Might just chop them up and add it...

I don't seem to loose that much when I do mine. I have cooked several at a time for dinners, and I like to use flats in place of the whole briskets. The thickness is much more uniform, and the cook time is less.
I did 12 flats for the last event, and had several left for sale.