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Brisket shrinkage percent

post #1 of 2
Thread 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.

post #2 of 2

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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