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WHOLE PACKER BRISKET FULL

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After all, the stall takes place at around two-thirds of the cook. Such information can be especially important if you are planning on wrapping the brisket in aluminum foil or butcher paper. Instead, you know roughly when to insert the meat thermometer. This way, you don’t have to keep a constant eye on the meat. The reason that this is important is that it lets you know when to check the internal temperature of the whole brisket. At 275 F, the cooking time can drop to 30 minutes to an hour for each pound. The other reason that I find it important to know exactly how much the brisket weighs has to do with the rate at which meat cooks.Ĭooking at 225 F, each pound of brisket can take 1.5 to 2 hours to cook. There have been far too many instances where people have forgotten to take shrinkage into account and then ended up with too little brisket. It is only by understanding how much brisket weighs and how this weight can be affected by the cooking process that you can calculate how much meat to buy per person. I get that it can feel like your wading in the weeds here but trust me, it is important. Surely all of this is a little too scientific for a barbecue? If you are trying to figure out why you need to understand how much does a brisket weigh and do the math on moisture loss, you’re not alone. Why It Is Important to Understand Brisket Weight and Moisture Loss?

I would say that to remain on the safe side, you should assume that about 0.5lbs of a whole brisket will contain inedible connective tissue and other tough portions.

WHOLE PACKER BRISKET FULL

You should also be aware that there may be some inedible fat, particularly with a full packer brisket. Keep in mind that it isn’t just shrinkage that you have to take into account, though. If it was about 5lbs to begin with, then it could end up being about 3.5 to 3lbs once it has been smoked. Well, this would all depend on how much the beef brisket weighed originally. If you are smoking or roasting the brisket, the meat will lose more water rather than if you were braising it or cooking it in a stew. The cooking process can also impact the shrinkage.

Therefore, the flat will hold more of its weight than a whole brisket or a flat. This moisture evaporates in the smoker.Īs a general rule, lean meat doesn’t lose as much moisture as fat. In doing this, it forces water out of the meat. When the meat cooks, the protein breaks apart and contracts. It is estimated that up to 75 percent of meat is made up of water. These protein strands trap water and moisture inside the meat. Meat, including raw brisket and pork butt – is made up of many tightly packed protein molecules. Depending on the cut of meat and the cooking conditions, this shrinkage can be less or greater. So, how much does raw brisket shrink? On average, an uncooked brisket can shrink by as much 30 to 40 percent. Have you ever cooked meat to discover that the final result is a lot smaller than the raw cut? Well, this is because meat shrinks when it cooks and brisket is no different. How Much Weight is Lost When Cooking a Brisket? What’s the Best Thickness for Steak: Guide to Steak Thickness.Point vs Flat Corned Beef: Which Is Better For Corned Beef.Despite this, it is the tastier option and is used to make corned beef. As such, it doesn’t contain near as much lean meat as the flat. Keep in mind that this cut is largely made of marbling and fatty tissue. In comparison, the brisket point cut often weighs closer to 5lbs. It has a uniform shape that also makes it easier to cook. This cut is almost entirely made of lean meat. The brisket flat cut is the larger cut and can weigh between 6 and 10lbs.