- Dec 21, 2018
- 6
- 0
So here is the question I have for everyone. I am looking to start smoking briskets come spring for some local youth sporting events. My business partner has the connections to be able to sell our sandwiches to the concessions stands who in turn will sell them to their patrons.
I know that on average you should calculate around a 50% yield of cooked weight to raw weight. We are planning to make the sandwiches Chopped Brisket sandwiches.
Would you trim these as you would if you were going to serve them sliced to your family? Or would you leave a little more fat on them so there is a little filler when they are chopped to stretch the yield out a little?
I know that on average you should calculate around a 50% yield of cooked weight to raw weight. We are planning to make the sandwiches Chopped Brisket sandwiches.
Would you trim these as you would if you were going to serve them sliced to your family? Or would you leave a little more fat on them so there is a little filler when they are chopped to stretch the yield out a little?