% Yield for ribs and brisket?

[Ed G]

Are there any rules of thumb for % yield (by weight) for ribs and briskets?
I figure about 50% for pulled pork (i.e. 2 lb raw makes 1 lb cooked).

 

[Larry Wolfe]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Ed G:
Are there any rules of thumb for % yield (by weight) for ribs and briskets?
I figure about 50% for pulled pork (i.e. 2 lb raw makes 1 lb cooked). </div></BLOCKQUOTE>

You're estimate is right on for pork. Brisket will be about 60%-65% as well as ribs.

 

[Michael Dubois]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Ed G:
% yield </div></BLOCKQUOTE>

You're a chemist aren't you...

must take one to know one (unless I'm wrong)

 

[Ed G]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Michael Dubois:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Ed G:
% yield </div></BLOCKQUOTE>

You're a chemist aren't you...

must take one to know one (unless I'm wrong) </div></BLOCKQUOTE>

Close, but I'm not quite smart enough for chemistry (unless it's BBQ)... I'm an Engineering Manager for a manufacturing company.