David Munson
TVWBB Super Fan
25 people
I ended up feeding 25 people with two full quart bags of meat left over. We did have all sorts of bread and other sides.
Always wondered how many a butt and brisket would feed. The butt was a good 8-1/3 pounder; no trimming required. The brisket over ten to start with: I trimmed off over a pound of fat prior to cooking. Took twelve hours at 210 degrees (5 a.m. to 5 p.m.) Plus a half hour to rest. Started and finished both at the same time. The butt could have gone longer but was done. The brisket was about perfect.
The night before, three racks of spares fed 10 of us.
I ended up feeding 25 people with two full quart bags of meat left over. We did have all sorts of bread and other sides.
Always wondered how many a butt and brisket would feed. The butt was a good 8-1/3 pounder; no trimming required. The brisket over ten to start with: I trimmed off over a pound of fat prior to cooking. Took twelve hours at 210 degrees (5 a.m. to 5 p.m.) Plus a half hour to rest. Started and finished both at the same time. The butt could have gone longer but was done. The brisket was about perfect.
The night before, three racks of spares fed 10 of us.