Now that that is fixed. As I see it, you need to cook two briskets for each event. There are a couple of reasons why.
1. one single brisket yields 50% but, there is inevitably waste beyond that, Plus, assuming you do a good job, people can, and often do, eat more than 1/3 pound of meat. You can limit that of course, but, do you want to do that?
2. two gives you a choice of which one to serve first, as you can serve the better one first, or the one that get's done first, then serve more if people want. If they don't, more for you.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"I'm Armenian...perhaps...but then again...maybe not..."