I'm cooking a "shabbat" brisket this weekend. I've always used my grandmother's recipe, but she's 90 and isn't very clear on how much brisket is needed.
My main questions are:
(1) How much brisket is recommended per person? I will have 10 people, and it will be served with fairly heavy sides (2 kugels, kasha varnishkes, tzimmes, etc.)
(2) Is the above weight based on a trimmed or untrimmed cut? (this is v. important - I can't seem to figure it out based on most recipes)
(3) Is it necessary to trim it at all, and if so, to what level? I've seem some discussions advocating for not to be trimmed, or trimmed v. minimally.
For further information, I plan on using a slow cooker to cook it overnight, and then let it rest for a day and do the last 30 minutes after carving it Friday night.
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