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PSA: I just read that a USDA Prime brisket can lose over 30% of its weight during a proper low-and-slow smoke.
Found that stat in a Texas A&M meat science paper from last year and it makes me rethink how I price my smoked meats for the shop.
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kevin_sullivan6mo ago
So you're adjusting prices based on that 30% loss. How are you deciding what to charge per pound now, the raw weight before the smoke or the final cooked weight?
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jake_kelly246mo ago
Honestly I used to charge by raw weight. But after seeing that shrink, I switched to cooked weight. It just feels more fair to the customer, you know?
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