Brisket

Gabe,
We usually come up with about 50-55% on the pulled pork also. We've weighed our finished product before adding any sauce. I haven't measured the brisket yet, since we only use it in competition.
Are you near Amelia, Nebraska?
Peggy

Gabe,

It sounds like your yield is about right. It may vary +/- a little bit from the numbers you gave, but probably not much.

I am also getting anywhere from 40 - 60 % yield. I alterntate between boneless and bone in.

gabe your numbers sound spot on.
last weekend i tried a new deal pumping my brisket with one pint of water with my rub diluted in it.
flavor profile went way up but guess what??
yield remained in the 50% area.
used 13 pound packer cut black angus choice grade
hope this helps
jack

Thanks to all for your help, I can see where this forum will be helpful. Have a Merry Christmas
Gabe

Hey Gabe,
We use tip on brisket also and smoke a full capacity 260 and 360 and yield is about the same,
I've tried trimming, upping the heat and shorten the time but found that actually lowering temp and lengthing the time works better for us I also use a marinade prior to smoking, but still can not get around that dang shrinkage. It drives my Brother in Law crazy, (he's our bean counter) He suggested raising our price to make up the Diff. (He's such a pea brain) I got a sweet deal through US Foods to lower our locked in prices. So Gabe just feed your sales rep real good and tell him that you'd love to do business with him for a long time but you need help with lower food cost!!!
Welcome to the Business, where Begging is learned Art Form.....
Merry Christmas to All
And To All some Good Q

Hey papashowcow, thanks for joining in and welcome to the forum.

Ther has been alot of discussion on the yield of brisket and porkj shoulder. For better yield some of the people use Shoulder Clod instead for sandwiches insted of brisket. It seems to have a better yield. A search for shoulder clod will give you alot of info:
Here is a start:
http://forum.cookshackamerica.com/cgi-bin/ultimatebb.cg...;f=7;t=000138#000000

http://forum.cookshackamerica.com/cgi-bin/ultimatebb.cg...;f=7;t=000138#000000

Hope this helps

Anyone know the % yield for brisket flats?

Cooked slow,maybe 55% +,has been our experience.

I've used CAB flats, well trimmed, and yielded about 2/3. Starting weight about 6 - 7 lb. Not the same flavour as packers but a faster cook and easier slicing. Kinda miss the point for adding to the beans.

Peter