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Brisket Yield Calculator
Quick answer: Multiply the raw packer brisket weight by your expected yield percentage to estimate the cooked, sliced weight, then divide by serving size for a head count. Trimming fat, moisture loss during the long cook and how hard you trim the point all reduce yield, so record your own numbers and refine the percentage after each cook.
How it works
Cooked weight = raw weight × yield % ÷ 100. Servings = cooked weight × 16 ÷ serving ounces, rounded down. The yield box is your input because trimming style and finishing temperature vary. Weigh the brisket before trimming, after trimming, and after resting and slicing, and you will soon know your own yield. Pair with the meat per person calculator.
Worked example
Figures below are illustrative examples (2026-10-29), not quotes or guarantees.
Assumptions: 14 lb raw packer, 50% yield (illustrative), 6 oz servings. Cooked: 7 lb. Servings: 7 × 16 ÷ 6 = 18.7, so 18 servings.
FAQ
Why is my yield lower than expected?
Heavy trimming, a long cook and a lean flat all shrink yield.
Is the time per lb the same for every brisket?
No; see brisket and the stall.
When is brisket safe?
At or above the USDA FSIS minimum for beef; see food safety temps.
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