Hi all,
We’re hosting Passover and I want to make [Daniel Gritzer’s Jewish-Style Braised Brisket With Onions and Carrots Recipe](https://www.seriouseats.com/jewish-braised-brisket-recipe). I’m wondering if anyone has had any luck scaling it up — the recipe says it makes 6-8 servings, but we’re having 23 people for dinner.
So my questions are:
* **Size:** I’ve read it’s about half pound per person, and there will be plenty of sides, so should I go for 12-13 lbs of brisket? And my thinking is, much like the spatchcock turkey for thanksgiving, that it would be better to go with two small cuts rather than one large one?
* **Temp:** I’m guessing I should adjust temp, any tips on what that should be? Higher? Lower?
* **Time:** How much longer should I plan for?
* Any other elements I’m not thinking of here?
Hope someone out there can help. Thanks in advance!
by oldcarnewthrowaway