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Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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I recall this being discussed before, but don't remember the
ratios. When smoking a 10# butt, for instance, what would you expect the finished, bone OUT, pulled pork to weigh? How does that compare to a brisket, for instance, in your experience? -- Nonny Have you ever wondered if the bills in your wallet were ever in a stripper's butt crack? Have a nice day .. |
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On Oct 29, 1:14*pm, "Nonny" wrote:
I recall this being discussed before, but don't remember the ratios. When smoking a 10# butt, for instance, what *would you expect the finished, bone OUT, pulled pork to weigh? How does that compare to a brisket, for instance, in your experience? -- Nonny 30-40% loss on both items would be typical. I take it you're feeding a crowd. Figure 1/3 pound meat per person if sides will be served; breads, beans, slaw, salad, spud, veggies and tofu. Unless, the crowd is a bunch of teenagers; in which case all bets are off. Do report back. Pierre |
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On Oct 29, 4:53*pm, Pierre wrote:
30-40% loss on both items would be typical. That seems on the high side for brisket which doesn't have the inner fat and water volume pork does. Do others concur with this percentage of loss for a packer cut brisket? |
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On Oct 30, 10:54*am, Tutall wrote:
On Oct 29, 4:53*pm, Pierre wrote: 30-40% loss on both items would be typical. That seems on the high side for brisket which doesn't have the inner fat and water volume pork does. Do others concur with this percentage of loss for a packer cut brisket? The 30 - 40% concurs with my experiences on brisket. Whether it is the pieces I pick out, or the way I cook it, usually my finished brisket hits about the 25% less than starting weight mark. However, I trim down to about 1/4" fat all the way around, and cut off all the hard stuff before I apply rub or smoke. So I might be cutting off a half pound or so of fat or more on a 15# brisket before it ever sees the pit. That would raise it back up to about +/- 30% if I was actually calculating from the original package weight. Of course, each piece of meat is different, but that seems the norm for me. Robert |
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