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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.
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.