<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Why do you smoke for large gatherings that size chuck as opposed to brisket? I know this must be a personal thing, but I curious to know. How many people do you think an entire packer could feed (probably with a couple side dishes)? </div></BLOCKQUOTE>
Because all the chuck is useable, brisket not so much. Most people don't care for the point. I'm not into serving sliced brisket and turning the point into pulled or chopped--not for a party. So--I could do flats, except in many places (like where I live) untrimmed flats are totally unavailable--and I do not cook trimmed flats. That leaves me with chuck, which I like very much anyway; I do a smoke/braise thing, often, to set it apart from the pork (if I am also doing pork).
A whole packer can serve 8-16, more if it large but I don't care for the big boys if I have a choice.
The other thing with chuck: it is easier to do ahead and reheat.