chickenchoker
Full Fledged Farker
2 butts, 2 briskets, 6 racks of ribs and 18 pieces of chicken
:clap2::thumb::laugh: NICE!!!!
I skip the pork collar and just bring two money muscles with me....just bringing the money muscles sure cuts back on the cook time :crazy:
I buy & cook 2 briskets
I buy & cook 2 butts
I buy 24 thighs, cook 16
I buy 6 racks of ribs, cook 4.
For KCBS I do 2 butts, 1 whole brisket, 4 ribs and 16 chicken thighs
We usually cook 1 whole packe brisket,2 8# pork butts 3 slabs of bb ribs and 18 - 24 thighs.
If we are expecting company we may add a couple mor racks of ribs.
With normal contest, I take left overs to work and feed about 30 guys in my Department. Thet LOVE BBQ season on Mondays.
I buy & cook 2 briskets
I buy & cook 2 butts
I buy 24 thighs, cook 16
I buy 6 racks of ribs, cook 4.
That only works until they refuse to eat it anymore. Apparently we competed too often and burned out our teenage disposal units pretty early on.I vacuum seal ALL leftovers. I gots 4 kids to feed! :twitch:
If you can't cook 1 rack of ribs perfectly, what are the chances you can cook 6 racks right?
Really? With your 1 rack of ribs, you've never run into a case where that 1 rack came off a bit skunky, or had a shiner right in the middle, or you seasoned it a little too much on accident, or it was at the end of your smoker (if you smoker is large enough to have ends) a little too long and was slightly over-cooked, or slightly under-cooked, etc.?
In MBN I'll never cook less than 12 racks of babybacks; usually 14 or 15 racks. In GBA, I'll cook 6...
I think you missed the point.
If you are cooking them because you need them, then you need them. If you cooking them because you hope out of 6, 1 comes out right, then you should just spend your time practicing.
I notice a lot of brethren here only cook 1 brisket vs 2 or more butts. Is this because of the money muscle? I do IBCA here in TX so 99% of the comps don't require pulled pork.
I notice a lot of brethren here only cook 1 brisket vs 2 or more butts. Is this because of the money muscle? I do IBCA here in TX so 99% of the comps don't require pulled pork.