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It’s My Birthday And I Went All Out For A Big Cook

Decided to throw a party for my birthday inviting 60 people.  I cooked 3 briskets, 1 pork butt, 10 racks of St Louis ribs, 3 tritips and 4 lbs of sausages. The attendees brought sides and appetizers.  Wow what a spread, I was impressed with the food they brought.  On my end it was an overnight and all day the next cook. It took 3 of us just to carve and keep the proteins coming.  Got it all done and perfectly timed.  I discovered that both of my ovens inside hold low temps so instead of FTC I used the oven to hold the briskets for 5 hours.  The temp fluctuated between 147-177.  This was the only change I made to my normal brisket process and they turned out as a personal best.  Had a great birthday doing what I love.  As usual I was gloved up and depended on others for pictures so I didn’t capture it all.

Southeast Louisiana
3 Larges, Rockin W Smokers Gravity Fed Unit, KBQ, Shirley Fabrication 24 x 36, Teppanyaki Stainless Griddle 

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