Weekend cook - Pr0n
This weekend was our annual cook for about 80-90 guests. Brisket, pulled pork, chicken thighs, Louisiana hot links, Kansas City style St. Louis cut ribs, Tri-tip, mac & cheese, collard greens, etc. I think it came out well. Total was 3 briskets, 3 pork shoulders, a case of ribs, for a total of ~165 lbs of meat.
3 Bar-B-Chef offset smokers, Klose Cooks & Chefs 20x36, Charmglow Gasser, Yellow Thermapen.