What percentage of weight is loss on each of the smoked meats:
Pork Butt:
Beef Brisket:
Babyback ribs:
I am trying to figure my cost, yeild and cost per serving. THanks
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PB: 50% yield
Brisket whole packer: 40-50% yield
Brisket Flat: 50-60% yield
Ribs: 13/slab
The briskets will depend on how well they were trimmed of fat before buying. The yield on the PB and briskets also depend on what internal temp you pull at.
Brisket whole packer: 40-50% yield
Brisket Flat: 50-60% yield
Ribs: 13/slab
The briskets will depend on how well they were trimmed of fat before buying. The yield on the PB and briskets also depend on what internal temp you pull at.
Are you in the business now? You should be tracking this for your own use, especially as it varies to the quality of the meat you are using, your methods, etc.
cal's #'s are general, but don't base your business off of a post, you need to do some tracking of your real #'s.
Per serving will depend on you and how big or little a portion you serve.
Maybe post what you're getting, how you're doing it and if you have specific questions you need help with.
cal's #'s are general, but don't base your business off of a post, you need to do some tracking of your real #'s.
Per serving will depend on you and how big or little a portion you serve.
Maybe post what you're getting, how you're doing it and if you have specific questions you need help with.