Originally Posted by lazybonesmoke1
I smoke everyday. I do a case of pork and beef every night and in the morning it is done. Ribs I try to do everyday but when I know I won't sell them today I pull them out 3/4 of the way done. The next day I put them in for the rest of the time. After I take them out of the smoker I keep all my BBQ in a electric food warmer covered. I slice or pull everything to order, the ribs I finish off on a grill. If you need any questions answered or would like to know something specific please call 586.775.7427 ask for Deni.
Now thats a helpful Brethren!
Nice job Deni!
Pitmaster @ Lockharts BBQ
I cook the best brisket north of Dallas. Get over it.
Northern midwest director for OBR