I forgot to weight in my last pieces but just curious "on average" what a should might cook down to. Say butt, bone in, twin 10lb-ers.
40-50%. Most caterers will figure the yield to be 50% of precooked weight for butts.
Depends on what cut of meat and if it is bone in or boneless. When I use boneless its shoulder its usually closer to 30-35% loss. But a bone in but I have had 50%.