Brisket again

[Badhabit]

I have a couple of questions regarding my first brisket. It is a 18# and I am considering separating the point and the flat before I smoke it. I do not have a big enough smoker to handle it in one piece. What percentage would be flat and how much would be point? Am I crazy for even considering a first time brisket for a group of about 50 people? I think I would like to smoke it a day or two ahead and reheating it, just so I know the timing would be OK. I have been doing lots of thread searches and learning a lot, but trying to figure out if that is enough flat for that many people and should I have a second meat are making me scratch my head more than a little. Sorry if this sounds mixed up but it has been a long day.

H

 

[Badhabit]

I should mention that I have a 22.5 Weber Silver Kettle and a 14.5 home made smokey mountain.

H

 

[Bludawg]

Ive cooked hundreds of packers on a Weber OTS and never had to separate the two muscles. use the Ring of Fire arrangement and cook it fat cap down.

 

[Leftwngr]

Ring of Fire? Mt. Wannahakalugi?

Sorry... it's late, been drinking, have young kids... Disney is a daily thing

 

[Smoke on Badger Mountain]

I'm with Blu on this one.

 

[VoodoChild]

50 people on one 18 lb Brisket ? or did I miss something? I would tend to believe you need more !!! But I make big portions anyway.

 

[mikemci]

You will need 33# uncooked for 50 people. I wouldn't separate the briskets.