anyone ever compare post smoking yield of flats vs points.

It seems flats cost twice as much as points (in northern IL), I was wondering if yield wise if you have that much more meat on the flats to make them a better deal.

I've never seen just points in our area.

If a grocer gets packers in,they may split out the point and throw it in the hamburger grind.

We may toss our cooked points back in for two or three hrs,after we separate them off the cooked packer.

I don't know that the final yield is a lot different from a trimmed flat or trimmed point.

If you can get points separate and like the fattier content and it's that much cheaper, keep it a secret and cook them up.

It's just a nature of the best. The flat yields a better looking slick and the fattier point doesn't present as well (although many prefer to eat it).

On a 12lb packer my yield was 6lb. I did a 7lb flat and ended up with a 4.5lb

BG