I have a party coming up on sat and I will be cooking about 40 lbs. of brisket for everyone. I did this last year but I have moved since then and my oven isn’t as big as the one I have now. Would it be better to just smoke them on the charcoal smoker or start one in the oven and one on the smoker and switch them out? Last time I did them in the oven first then smoked them and it turned out great, but again i can’t fit them both in the oven now. Any advice is greatly appreciated.
Thanks!

I’m wondering - what’s the correct temperature?

I have a large electric roaster oven and want to make an exceptional beef brisket. How do I do it? I have never used a roaster oven before.

Roasting, braising, dutch ovens. When cooking a beef brisket - should I cover it or not?

Sandy in Texas is wondering how much brisket she needs to feed 30 people 6 ounces.

Sandy, great question! As a Texan you know that brisket is subject to a lot of shrinkage during cooking - whether it’s being barbecued as I suspect you plan - or braised. Figure shrinkage at 40 percent to be on the safe side. That works out to 10 ounces per person uncooked or almost 19 pounds of brisket.

~ Chef Kevin