Not trying to be harsh here, but learn to cook better. 2 butts, 2 briskets, 12-14 thighs and 3-4 racks. These numbers give you a little wiggle room. With the quantity that you are cooking, how would you ever decide which meat to turn in given the 30 minute window (kcbs) between turn in? Plus, you have to be working yourself to death at a cook-off in prepping alone.
YMMV
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