Hankerdaddy
Found some matches.
- Joined
- Jun 6, 2012
- Location
- San...
I'm looking at taking my smoked brisket and ribs to the local farmers market. I was hoping to get some advice on how to hold the meat and what portions to sell. My initial thoughts were to do the briskets overnight and take them off the morning of the market and sell them sliced by the pound, in sandwiches and whole. With the ribs I would most likely just put them on the morning of and sell them by the rack. Does anyone have any input on this strategy and any ideas on holding the meat at a good temp (I was thinking of just holding them in a second smoker)?