Food & cooking · BBQ
Cooked meat yield calculator.
Cooked weight as a percent of raw, and the raw weight to buy for a number of cooked servings after trimming and cooking.
Inputs
Yield and raw to buy
Enter the weights.
How much weight does meat lose when it is smoked?
Cooked yield is the cooked weight divided by the raw weight. Smoked meat loses water and fat, and large cuts such as brisket and pork butt lose a lot, so the exact figure varies with the cut, the trim, the temperature and how long you cook. This tool does not publish a table of yields; you weigh your own cut before and after, or enter the yield you have seen. The 55% yield and 20% trim loss in the example are placeholders, not published standards.
Worked example. A trimmed 14 lb brisket that weighs 7.5 lb after the cook has a yield of 53.6% and a loss of 46.4%. To serve 20 people 150 g each (3000 g, 6.6 lb cooked) at a 55% yield and 20% trim loss you start with 5455 g trimmed, so buy 6818 g, which is 15 lb.
Frequently asked questions
How do I calculate cooked yield?
Divide the cooked weight by the raw weight. A trimmed 14 lb brisket that ends at 7.5 lb has a yield of 53.6%, a loss of 46.4%.
How much raw meat do I buy for 20 servings of 150 g?
At a 55% cooked yield and a 20% trim loss you buy about 15 lb (6818 g). Both percentages are placeholders you should replace with your own.
Is there a standard yield for brisket?
This page does not cite one. Yield depends on the cut, trim and cook, so weigh your own before and after.
How much meat per person should I plan for?
The BBQ meat per person calculator gives amounts for a cookout; use this tool to turn cooked servings into a raw purchase.
Sources
Checked
No published yield table is cited; the percentages are yours or placeholders. USDA FSIS source is for the smoking guidance only. Runs entirely in your browser. Nothing you type is sent or stored.
Scope
Times and temperatures are estimates; use a probe thermometer and cook to the safe internal temperature. Food safety guidance, not professional advice. If you are pregnant, immunocompromised, elderly or cooking for young children, follow the stricter advice of your health professional.