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Re: Slicing Brisket

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Posted by Steve in Denver on July 12, 2011 at 02:34:32:

In Reply to: Re: Slicing Brisket posted by Browns Rollin Smoke on July 11, 2011 at 23:14:28:

Fuzzy math...I can't get more than 45% yield out of a full packer (weight wise). Some guys say I am crazy and they can get 60% yield. Not happening for me. I've only cooked 6 cases of full packers in the last two week, so my data may not be the most current available...

Now with the addition of the chicken in the mix, you changed up the whole story. I would plan on 1/4# of brisket for the plates, not 1/2 pound. It's a wedding light and live longer...or something like that! Serve a baby spinach/strawberry salad and you will be a hero! (not kidding about that one either)

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