The biggest issue I have seen for small places regarding selling whole briskets, is volume. Keeping and cooking a case or two of packers for every day starts to run into some serious space. And once you are doing that, folks will want whole racks of ribs, whole butts and pretty soon you are looking at keeping a large walk-in stocked and your smoking is going to be a 24 hour affair.
the meat thermometer was so far past the top reading, it read Taylor
"perhaps...but then again...maybe not..."