Y ields of Brisket

Former Member

Since I am bending your ears, let me ask another one. If I buy packer trim briskets, I assume they would be 12 #'s A.P. (as purchased)

What is the yield out of this type of brisket, E.P. (edible portions)?

I sure do hate to think that someone took that beautiful fat off before I cooked it. THanks too for the 190 - 200 degree info.... I will check that... Like I said,I have not much experience with brisket, but I know the temp of Pork Loins

4/20/015:20 PM

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Original Post

Former Member

Hey CaterGreat!

Brisket is a tough one to measure because you have essentially 2 cuts of meat...the flat, which can be sliced and served in a very formal manner. The flat has very little waste, mostly shrinkage.

The other cut you have is the point, which is really only good for pulling and making sammiches. In the point you can count on 50% yields....very similar to your pulled pork.

Also, you will usually have to cook your points a bit longer than your flats. I cook the entire brisket, but when the flat is finished, I separate from the point and cook the points for a while longer...I bring that up to 200ï¿½...which is perfect for pulling.

I have no idea how you will utilize and serve both cuts of meat! That may be a whole new challenge!

Best of luck to you!

4/20/018:19 PM

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