Its great that your doing well right outta the gate but be careful. Selling out at the END of the day is a good thing but and hour after opening will lose a lot of customers.
Why not have more product pre cooked and ready to reheat? You sound like your actually losing a lot of possible income?
Pitmaster @ Lockharts BBQ
I cook the best brisket north of Dallas. Get over it.
Northern midwest director for OBR