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Unread 04-13-2009, 11:06 AM   #5
TN_BBQ
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Join Date: 06-02-08
Location: Knoxville, TN
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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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