K Kruger
TVWBB 1-Star Olympian
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">A couple of additional comments/questions for you, </div></BLOCKQUOTE>
It's always hard to say after the fact. Possibly the butt's weight was marked wrong, possibly you read the date or some other number as the weight (11-5 as 11.5?) - dunno. Water under the bridge.
Butts of that size are nonstandard if we're talking commercial pork, as pigs are generally slaughtered too young to reach that size. Can happen though, when breeders bite the dust, e.g. Still, it would be odd that were that the case, even cooking at high enough temps to finish the meat in 12 hours, that the yield would be so relatively minimal. Not impossible of course. But rather unexpected.
God luck with your next brisket cook!
It's always hard to say after the fact. Possibly the butt's weight was marked wrong, possibly you read the date or some other number as the weight (11-5 as 11.5?) - dunno. Water under the bridge.
Butts of that size are nonstandard if we're talking commercial pork, as pigs are generally slaughtered too young to reach that size. Can happen though, when breeders bite the dust, e.g. Still, it would be odd that were that the case, even cooking at high enough temps to finish the meat in 12 hours, that the yield would be so relatively minimal. Not impossible of course. But rather unexpected.
God luck with your next brisket cook!