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Question about brisket yield

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  • DSiewert
    Charter Member
    • Sep 2014
    • 26

    Question about brisket yield

    Picked up a prime full packers at Costco. Trimmed it up, salted, seasoned, smoked over the course of two days. The end product was wonderful; tender, moist, nice bark.

    The cut weighed in a little over 14 pounds. A lot of fat came off it which ended up rendering 2.5 pounds of tallow. Once the meat was cooked, I have about 4.5 pounds to serve.

    Just wondering what other people’s experience is with brisket yield and with the briskets Costco sells. I didn’t weigh the raw fat, but I’m guessing it was 5 ponds at the least. Is this typical for prime briskets?

    I’m curious to hear your experiences.
  • steve_woolston
    Club Member
    • Sep 2017
    • 79
    • Cambridge, Maryland, USA
    • Weber Kettle grill
      275 gallon oil drum whole pig cooker - gas or charcoal
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    #2
    I recently cooked a Sam's club prime brisket that was 16 lb to start, and yielded about 5-6 lb finished meat. I'd say your results were close to mine.

    Comment

    • fracmeister
      Founding Member
      • Jul 2014
      • 1238
      • Sprang, TX
      • Dances with lemmings

        (and smokes on a Yoder 640, raises bees and shoots a .408 WIndrunner) "come la notte i furti miei seconda"

      #3
      That's WAY less yield than I am used to for H-E-B prime 1. Of course I look for thick flats with our much hard deckle and I smoke that and eat it. Sometimes by itself but more often with chopped brisket, in pulled pork, in scrambled eggs, etc. But the cooked meat yield on 1 14 pound gross for me is like 9-10 pounds, maybe a touch under but not much I do inject but I can't see less than 5

      Comment

      • Jerod Broussard
        Moderator
        • Jun 2014
        • 9723
        • East Texas
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        #4
        That is about 8-10% less than what I typically get. I'm usually running 40-42% and have started trimming off that very thin part of the flat that rides up the point. Not a lot, but enough to get rid of the super thin stuff.

        Comment

        • HawkerXP
          Club Member
          • Jul 2016
          • 5475
          • Virginia
          • 2 Weber Performers, 1 kettle, 1 Smoky Joe and a PBC
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          #5
          I find you need to dig through those Costco packers. Some have way to much hard white fat.

          Comment


          • jfmorris
            jfmorris commented
            Editing a comment
            Yes, they had fewer packers than normal out when I was up there last week, and I got the one with the least fat, which was also the smallest at 17.5 pounds. I still trimmed about 1 pound of that hard white fat off along one edge.

          • HawkerXP
            HawkerXP commented
            Editing a comment
            I've noticed that as well. Since they reappeared there are fewer full packers in the bin. jfmorris
        • texastweeter
          Club Member
          • Jul 2017
          • 2895
          • Republic of Texas

          #6
          I figure 50% yield on prime HEB for my big cooks. Never been off by much.

          Comment


          • jfmorris
            jfmorris commented
            Editing a comment
            Sounds about right for me with Costco prime briskets.
        • jfmorris
          Club Member
          • Nov 2017
          • 2997
          • Huntsville, Alabama
          • Jim Morris

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          #7
          I just smoked a 17.5 pound prime packer from Costco this past weekend. I trimmed exactly one pound of fat, leaving about 1/4" in the fat cap. I cooked to 205F, and held in a warm oven for a couple of hours, then cambro for several more, due to timing of the meal. Moistest brisket I've ever made, with little waste. I would have to say though looking at my Drip 'N Griddle the next day, plus the "juice" I drained from the foil to serve with, I lost several pounds (maybe 3 to 4) of fat that rendered. 15 folks wiped out the flat and part of the point in one meal, but we were all stuffed. I made burnt ends from the rest of the point the next day. If I had to guess, loss was probably about half of the brisket by weight - 9 to 10 pounds finished product from the original 17.5 pound hunk of beef. 50% or so like texastweeter says sounds about right.

          Comment

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