Brisket shrinkage

[smokeOnwater]

Just did my second brisket on my Tline 1300, and am really enjoying the process as well as the results.
I am impressed at how well the 1300 keeps the temp stable, it's very impressive, as graphed out by external sensor data. Gen 1 model, fwiw.

Question is about brisket shrinking from when I put it in to when it is done and ready to cut.
For this time, I used what Costco had left, which was the standard quality packer, since they were out of the Prime quality.
BTW, this standard quality meat was already $55 for at best a medium size piece of meat (I didn't write down the weight).
By the time I finished it seems like the flat was pretty thin, maybe 1.5" thick, and the point shrank uselessly small for trying to cut up for burnt ends.
For $55, I really didn't get much meat in the end.

What weight does one target for a good final piece of meat, for purpose of burnt ends and good slices on the flat?

 

[Tiger Gold]

I just did a 13lb and got plenty to feed 15 people. I ended up cooking mine over night at 180 degrees. I seemed to get less shrinkage the longer I cook it.

 

[smokeOnwater]

Interesting. OK thanks.

I also did 180 overnight coincidentally. Took me a good 18 hours to finish this cook though, with raising temp to 250 for last six hours.
I went through alot of pellets and $55 for probably 8-10 servings.

 

[Tiger Gold]

Yeah, it takes a lot of them. I filled the bin at 8 at night, up at 7:30 and about 55% of the bin was used. You must have had a big piece of meat. Mine was at 130 after 12 hours and then upped the temp like you did for about 2 hours, wrapped in butcher paper and left at 250 and it was at 205 in another hour or so and into the cooler she went. Would love to hear any tips.

 

[smokeOnwater]

Sounds like a very similar plan that I followed. Wish I remembered the weight before cook and after trim. Next time, I'll record some measurements. I am curious to see how much weight and size is lost, post trim/pre cook and post cook.
As far as tips, I am just starting and very much in the following others tips mode, for now.

 

[Tiger Gold]

When I trimmed, I lost almost 2lbs of weight, so 12 hours was about right. I used the temp in the flat.

 

[Outta The Box BBQ]

Just did my second brisket on my Tline 1300, and am really enjoying the process as well as the results.
I am impressed at how well the 1300 keeps the temp stable, it's very impressive, as graphed out by external sensor data. Gen 1 model, fwiw.

Question is about brisket shrinking from when I put it in to when it is done and ready to cut.
For this time, I used what Costco had left, which was the standard quality packer, since they were out of the Prime quality.
BTW, this standard quality meat was already $55 for at best a medium size piece of meat (I didn't write down the weight).
By the time I finished it seems like the flat was pretty thin, maybe 1.5" thick, and the point shrank uselessly small for trying to cut up for burnt ends.
For $55, I really didn't get much meat in the end.

What weight does one target for a good final piece of meat, for purpose of burnt ends and good slices on the flat?

usually weight is determined by how many people you're feeding. General rule of thumb (from catering many, many events) I count on 20-22% shrink on Choice, 22-25% on Prime and if cooking Wagyu....well, it's more that 25% for sure. When cooking in comps, I separate point and flat and cook them to each muscles "done". I do pull the point at around 186-188 because it cuts easier for burnt ends then back in to finish. HTH....

 

[Gary]

Don't we all get a little shrinkage!!!!!

 

[Slimpicker]

Don't we all get a little shrinkage!!!!!

Don't put your brisket in cold water