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So.. question

cookn biker
cookn biker Posts: 13,407
edited November -0001 in EggHead Forum
It seems that the yield of meat on a brisket seems small to me vs other meats, per lb. How is the yield on chuck roasts vs brisket?
I'm not sure if I am clear here, let me know.
Molly
Molly
Colorado Springs
"Loney Queen"
"Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
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Comments

  • stike
    stike Posts: 15,597
    a bone-in butt (for pulled pork) has a big bone. a brisket has virtually no loss. it's yoeld is 100%.

    not sure i'm understanding the question.

    a brisket can be bought that is 14 pounds or so. are you saying that flats are what you use, and that they are too small? ask your butcher for a full packer cut.
    ed egli avea del cul fatto trombetta -Dante
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  • Celtic Wolf
    Celtic Wolf Posts: 9,773
    Because of the rendering of fat and stuff typical loss in a cut like brisket or pork butt is roughly 40%. This is a good thing.

    Chuck Roast has a similar fat content and will yield less then the raw weight. Chuck Roast could also have a bone.
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  • cookn biker
    cookn biker Posts: 13,407
    My last 15 lb brisket yielded 8 lbs of smoked meat. I was wondering if a chuck roast is a better yield of meat. For instance whan I smoke pork butts raw lb, lets say it is 10lb and my yield is usually about 8lb smoked. Much more yield than the brisket.
    Am I making better sense?
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
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  • stike
    stike Posts: 15,597
    yep. now i getcha!
    sorry....
    ed egli avea del cul fatto trombetta -Dante
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  • thirdeye
    thirdeye Posts: 7,428
    The yield on chuck is a little better than brisket, well on whole briskets anyway, because not only do they shrink, there is a lot of fat on a packer that goes into the trash.

    If we pick a conservative number and say yield on a brisket is 50%, the yield on a chuck may be 60% +. The best value is buying a chuck roll, which are boneless and in the 20# range. Cut it into several roasts and barbecue them. The downside is that they require a foil finish where this is not always necessary with a brisket. I noticed the price on them today was $1.39/lb. I know that is a big piece of meat, but any that you don't want to barbecue can be ground.

    DSC04415a.jpg

    DSC04418b.jpg
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • AZRP
    AZRP Posts: 10,116
    Wayne, since you are my meat mentor, why does a chuck roll need a foil finish? -RP
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  • thirdeye
    thirdeye Posts: 7,428
    Randy, I guess foil is not mandatory, because you can have sliceable chuck at 170°, but if you want somewhere between that and pullable, the braise really helps. For both the moistness and tenderness. I think of it like foiling ribs, do it as long as you need to get where you want...... You can also do it in a pan or Nesco.

    DSC04350g.jpg
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • AZRP
    AZRP Posts: 10,116
    Thanks, I made Clay's pulled beef last weekend for my daughters rehearsal dinner on July 4th. Cooked it to 160 then braised it in a DO, man that is a long involved cook, but worth it. Also, going to serve your beans and Hoss'sBbq red bliss potato salad. -RP
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  • UGAVET
    UGAVET Posts: 577
    I did a chuck roll a few weeks ago and it turned out very well. I did not however foil but i think i should have because i lost alot of the outside meat that probably wouldnt have lost if it had been protected after about 180 or so. Hope everything is well with you and your gang. Hope t
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  • AZRP
    AZRP Posts: 10,116
    Hey Brad, hope all is well with you, Cassie is doing an internship at Del Mar race track and should graduate this December. Hope all is cool. -RP
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  • UGAVET
    UGAVET Posts: 577
    Thats great. What does she have lined up after graduation?
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