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I have been asked to cook brisket for everyone at work, which is about 60 people.
I am familiar with cooking brisket so my questions are:
- How many pounds per person?
- I was going to cook 3 briskets on Sat and 3 on Sunday, the lunch is on Tuesday
- How should I store the briskets? Whole or cut?
- How do you reheat them? I have a gas bbq there to help out
Any help would be much appreciated!