Hello guys and gals. I have been smoking meat for a good 6 years. I have catered for groups 30 plus. I decided to open a restaurant, and i am struggling. I have realized with catering, I would cook everything and put it all out in chaffing dishes, and that was it. Now with trying to keep meat moist and warm for all day in a restaurant i am having issues. Right now i am only open on weekends, but will open full time soon. I am averaging 3 butts a day and one brisket. What is the best way to keep it fresh and moist.I have started keeping the brisket wrapped in paper and unwrap when i need to make a sandwich. I have thought about pulling the pork and putting it in a hotel pan, and then putting it in the fridge, and only take out a little at a time and putting non the steam table. It seems my steam table keeps cooking the food and dries it out. this includes meat, and sides.l I have it set on 160. I appreciate any help you can offer. thanks.