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Old 06-19-2007, 11:18 AM   #1
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Big Mike just about nailed it! That's why I always add a extra piece of meat to a cater cook. Sure you can be fooled by a butt or brisket on a cater. Whole hog is worse. People think well I have 100 people so I need a 100 pound hog. Then you tell them it's less than 50% yield and they don't understand. (uneducated public) I have never been short on product. (never will be) Thanks for confirming my scale weights too Big Mike. Funny how ribs are sold as a slab or bone's, and not weight? Why is that? Makes no sense to me. But that's barbecue.
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Old 06-21-2007, 01:05 PM   #2
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Mike,

Was the meat enhanced with a liquid solution?
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Old 06-21-2007, 03:06 PM   #3
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Mike, on the brisket. Is the before weight as you bought it and did you trim any fat before the cook? Same with the butts?
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Old 06-21-2007, 05:53 PM   #4
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Mike, Good info for a cook for pay and a cook that is for your neighbors. Don't want them running around telling everybody that you didn't feed them well. [smilie=a_cry.gif]
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Old 06-21-2007, 07:48 PM   #5
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I just don't get those #'s. I have never lost 50% or more from a cook. Maybe 30% to 35%.

Are you going from fridge to smoker, or are you letting itoom temp before cooking?

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Old 06-21-2007, 07:58 PM   #6
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I wonder if the loss could be in part to whether water is used to keep the cook moist
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Old 06-22-2007, 05:06 AM   #7
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Mike,

I think your numbers are real. I sell alot of pork and brisket and my yields mimick yours. Sometimes a little higher if the meat has less fat. I've noticed that the meat with more fat obviously will loose more weight.

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Old 06-22-2007, 07:29 AM   #8
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Mike,

If you want more yield per whole cut, try letting the meat come up to temp for a couple of hours before putting it on the smoker.

I always prep my meat right out of the cooler and then light the smoker off and let the smoker warm up for about 2 hours before the meat goes on. This helps a great deal with shrinkage.

Before the food ninnies scream, it is plenty safe. Been doing it for a few years now and have never had a problem. Besides, if you've ever been in a large volume commercial kitchen, the stuff that happens in there would make your toes curl.

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Old 06-22-2007, 08:07 AM   #9
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Quote:
Originally Posted by CarolinaQue
the stuff that happens in there would make your toes curl.

Tim
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Old 06-22-2007, 09:38 AM   #10
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Mike,

Cold meat put into a hot enviroment will cause the meat fibers to contract. Therefore pushing more moisture out and causing more of a loss in yield. I've gained about 10% to 15% more by doing this.

Tim
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