This all great advice on holding and prepping. Does anybody have a method for holding chicken or ribs? I have had good luck with the butts and I think the brisket is good as well. Not sure on the ribs and chicken though.
I was thinking of doing the ribs and chicken(cooked in halves) in the mornings and having back ups that were held from the previous day if needed?
Any advice is appreciated as I will need to control my waste to be profitable.
Thanks
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