Brisket day
Size the brisket before the overnight cook.
Plan raw packer weight from the cooked portions you want to serve, with realistic trimming and cooking loss built in.
Read the brisket portion guideThe brisket yield reality
A whole packer carries fat and moisture that will not reach the serving tray.
- The default 45% yield is intentionally cautious for a trimmed whole packer.
- Cooked portions are ready-to-eat slices or chopped meat.
- When serving several meats, lower the brisket portion rather than duplicating full portions.