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Old 12-09-2013, 03:59 PM   #560
On the road to being a farker
Riz58's Avatar
Join Date: 06-26-12
Location: Four Corners Region, New Mexico

Originally Posted by landarc View Post
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.
My son has a BBQ food truck. Folks who want a whole rack of ribs, or a whole brisket, etc. are required to reserve one at least one day in advance. He currently has two customers with standing orders for ribs every Friday (One for two racks, the other for one). They pick up on the way home from work.

So I would suggest "bulk" orders for take-out must be made on minimum of 24 hours notice.
Regards, Riz58 Char Broil Akorn, Primo, custom-built, and Masterbuilt Electric Smoker
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