With Thanksgiving now under my loosened belt, I'm getting ready for Saturday to celebrate my 50th birthday.
I got a brisket, a couple of racks of ribs, and some tenderloins for pulled pork. Only about 20 people to feed, so at this point I think it will only be a matter of timing the cook.
Weather here in Columbus, OH was rainy and cool today, but it looks like partly cloudy and dry for Saturday.
Brisket is about 6lbs, the ribs are baby backs, and the tenderloins are about 4lbs total.
Any advice on the cook is always appreciated. Cheers! Erik