I've used this recipe for several years now, and it comes out awesome every time. A few notes:
1) I made 7 lb of corned beef per pot, with one head of cabbage, and extra potatoes. This was a good ratio. I cut my cabbage into 12ths for easy serving.
2) I usually make two pots, one which is of nicer quality and one which doesn't transfer heat as well. It's important to be patient while bringing it up to boiling (I burned the bottom of my corned beef in the lesser quality pot).
3) I made a little over 14 lbs in two 16 qt pots. Each pot easily could have handled another 3-3.5lb roast. One pot served 9 people.
