Brisket shrinkage percent

Discussion in 'Beef' started by greg1, Jun 24, 2016.

  1. greg1

    greg1 Fire Starter

    When fixing brisket for a large group of people, what percent shrinkage factor do you all use?  Is it 60% yield of uncooked like it is when doing a shoulder for pulled pork?  Thanks for any and all replies.
     
  2. uncle eddie

    uncle eddie Smoking Fanatic SMF Premier Member

    I don't know shrinkage, but when I do a brisket I figure on 1/2 pound per person pre-cooked weight for a normally-fat flat/tip combo.  I can stretch that to less per person depending on the amount of hors d'oeuvres we prepare. 

    I hope this helps.
     

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