JamesTuribius
Found some matches.
Back In november 2019 me and my family (my folks, sister and my wife) started a bbq joint in our town, sadly we had to close temporarily due to COVID19 and then a small tornado that destroyed part of our place.
Anyways, we'll start again this August, hopefully. We started slow , we're selling just 1 brisket, 2-3 rack of pork ribs and around 10 sausages per day , plus mac&cheese, potato salad, coleslaw, beans, the usual... (we open just Sundays)
We're new at this so we have some doubts, if we're doing things right.
I'm smoking the brisket on saturday morning, taking it out around 10 pm, letting it cool for an hour or so and then I put it into an alto-sham oven at 140°F all night just to keep it warm and resting, opening it up again at sunday noon. Am I doing this right? This is so we can sleep. Is is resting for too long or is this normal in a bbq joint?
I'm sure I'll have more questions soon, hope to hear from more experienced people around here! thanks!!
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James
Anyways, we'll start again this August, hopefully. We started slow , we're selling just 1 brisket, 2-3 rack of pork ribs and around 10 sausages per day , plus mac&cheese, potato salad, coleslaw, beans, the usual... (we open just Sundays)
We're new at this so we have some doubts, if we're doing things right.
I'm smoking the brisket on saturday morning, taking it out around 10 pm, letting it cool for an hour or so and then I put it into an alto-sham oven at 140°F all night just to keep it warm and resting, opening it up again at sunday noon. Am I doing this right? This is so we can sleep. Is is resting for too long or is this normal in a bbq joint?
I'm sure I'll have more questions soon, hope to hear from more experienced people around here! thanks!!
-
James