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Weight loss on Brisket

 
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Argentina BBQ
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Joined: 21 Mar 2012
Posts: 31
Location: Argentina

PostPosted: Tue Apr 17 12 3:47 am    Post subject: Weight loss on Brisket Reply with quote

So now I have built my smoker I got a friend wanting to cook commercially with it and sell whole briskets.
This past weekend we cooked 26 kg of brisket, but after cooking were only left with 16 kg.
Is this a normal weight loss or should we be injecting a marinade and trying everything to keep moisture in it?
We had 4 water pans in the bottom of the pit on a 8 hour cook.
The briskets were thin and lean, so I know we got to find some thicker ones.
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Jarhead
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Joined: 11 Oct 2009
Posts: 7355
Location: Marionville, Home of the White Squirrels, Missouri

PostPosted: Tue Apr 17 12 4:06 am    Post subject: Reply with quote

I would say you came out on the high side of average.
I always figure 50% yield with brisket/chuck rolls and butts.
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Texman
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Joined: 19 Oct 2005
Posts: 831
Location: Del Rio, TX

PostPosted: Tue Apr 17 12 4:07 am    Post subject: Reply with quote

That is one big brisket~!
26 kgs x 2.2046 = 57 lbs

Most people figure a 50% shrink on brisket. Unless my math is in error you had a 38.5% shrink. We've managed to hit that a few times, but generally we are at 40% to 43% shrink.
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Harry Nutczak
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Joined: 01 Mar 2007
Posts: 8558
Location: The Northwoods

PostPosted: Tue Apr 17 12 9:35 am    Post subject: Reply with quote

Your yield is actually above average, but you're looking at whole finished weight, not sliced and ready to serve.

Either way, you need to look at you total purchase cost, and divide that cost by the finished weight of your cooked briskets to determine what you need to charge the customer to be profitable.
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Argentina BBQ
Newbie


Joined: 21 Mar 2012
Posts: 31
Location: Argentina

PostPosted: Wed Apr 18 12 7:35 am    Post subject: Brisket in BA Reply with quote

The briskets were thin and lean, so we will try with some bigger ones and wrap them in foil part way through.
Does anyone have a good marinade to inject?
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