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Brisket and butt shrinkage question

BajaTomBajaTom Posts: 1,269
edited November -1 in EggHead Forum
I know this has been discussed on this forum a few times. I'm looking for some shrinkage and yeild results for pork buts and brisket. I would like some actual % of shrink on both butts and brisket. I would weight loss do to shrinkage and actual weight of usable meat. Any responsees are appreciated. It is for an upcoming business I'm opening. I have used butts shrinkage at 40% and brisket at 50%. Thanks, Tom

Comments

  • thirdeyethirdeye Posts: 7,424
    Bajatom,[p]That's about right. I plan on 45% loss due to cooking and waste in the form of fat and bone. Of course I don't do a real close trim, especially on briskets, so I start with more waste weight so to speak.[p]~thirdeye~

    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
  • BajaTomBajaTom Posts: 1,269
    thirdeye,
    Thanks for the info. We are trying to figure are plate costs as well as food costs. Tom

  • Bajatom,
    KC Mike has a worksheet on AZBBQA.COM that may help.

  • icemncmthicemncmth Posts: 1,157
    Bajatom,[p]As in BBQ resturant or you are opening a new buisness and serving BBQ...[p]Last thing I cooked BBQ for I figured around 1/4 per person per meat...But I also had sides...So I had friends serving..as we were serving we did what most BBQ joints do. Pile on the sides. Now if a person asked for pulled pork We still only gave them 1/4 lb..They could come back for more. [p]I also figured on both meats 50% shrinkage. The reason I do this is because I don't add sauce to the pulled pork. I let the person do that. Some resturants add some kind of fluid to the pulled pork to keep it moist..This adds weight to the serving. [p]But a lot depends on how many people you are serving..[p]When I put pen to paper ...and serve 100 people I don't cook 100 lbs raw - 50 lbs cooked meat..I will add something else like smoked bologna..10 lbs goes a long way.[p]Now when I am cooking for 25 it seems like I end up cooking more because it is easier to cook extra and keep some to the side for just in case!..[p]You also didn't say if you are paying for this or someone else because that makes a big difference..[p]You would need to sit down and talk to the person ...tell them what you will need, count on 50% shrinkage to cover yourself and go from there..
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