Anybody know what the yield is on a smoked brisket?
Danny Gaulden– A correctly cooked packer-cut brisket will lose 40% of its weight in the cooking process and the average person will trim off about 20% in fat, after cooking. With my briskets, I never expect to have over 4 lbs. of edible meat out of a 10 lb. average brisket. Sometimes we get a little more, sometimes, a little less.
