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Showerthought: reading that brisket loses about 40 percent of its weight in the cook really messed with my head
I was poking around an old smoking forum thread from like 2011 and a guy mentioned that a 14 pound packer brisket can end up around 8 or 9 pounds after a long cook. I had never actually done the math before, so I sat there with a notepad the other night and figured out I had been buying closer to 16 pounds for parties of 20 people. Last month I smoked two 15 pounders for my brother's birthday in the backyard and we had way more meat left over than I planned for. It bugs me that I never thought about the moisture loss before, and honestly it explains why my first few cooks felt like I was always short on portions. I get that fat trim and the stall both play into it, your mileage may vary depending on the cut. So now I am trying to get a better feel for raw weight versus cooked weight before I plan the next cook. How do you all estimate pounds per person when you are buying a whole packer?
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