We’ve been open for about 2 months now basically doing a “soft opening” and figuring out processes and quantities.
This was last Thursday and our first official “sellout” in the big trailer.
I’m going to start a new blog post and kind of condense this thread along with LESSONS LEARNED.
Because holy **** have we learned some things.
But this.... seeing this makes it all worth it. And seeing a bunch of return customers come back and say “you’ve got the best brisket in the county”
.... humbling to say the least.
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