Originally Posted by landarc
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.
And it may cannibalize your sit down buisness
Ok Joe Offset, New Braunfels El Dorado, Weber OTS 22.5 & 18.5, (2) Master Forge Charcoal, Auber ATC, charcoal retort Weber drum rotisserie