4 cuts of meat is fairly adventurous.
Cut your ribs to 1 or 2 bones and put them at the end of the serving line. By the time folks get to the ribs, their plate will be too full to pile on a half slab of ribs.
I'd go with leg quarters. They're cheaper and easier to cut into serving sizes than whole chickens. They also move around in the smoker easier.
1 brisket flat won't be enough.
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