S
smokin bohunk
Guest
I am corning beef for saint patty's day meal at the local american legion, my brine is solid and very good, not on the catering end, just do not want to go overboard with limited budjet, 50 people corned beef, with cabbage and potatoes, sandwiches were talked abot as an option w/toasted rye bread. We can freeze what is left and serve rubens at next hamburger night but would like to hit it close! what do ya think corned beef for 50! How many ponds of packers do you think it will take?