How would one go about cooking corned beef for 50 people for a fundraiser? I was thinking of the pre-brined, like the Moseys, but am open.
Is 1/2 lb/person enough? That suggests about 5 - 6 lb corned beefs. Cooking 2 at once in the oven would take 3, 4 hour shifts, probably the day before.
Any suggestions for making it easier?