Hi. What's the best way to prepare enough brisket for 24.
I've seen "whole brisket" at around 10 lbs, but parts of the top piece will be too fatty to serve, so it won't produce as much as making 10lbs of first cut.
I've usually seen first cut brisket at 4-5 lbs. Do they come larger, or do I need to make several 3 5-lb pieces?
If I'm making more than one, can I cook them at the same time or should I cook them separately?