As most of you know I am just getting started on the commercial side of smoking so I may be the "postmaster" before too long.....
My situation: I have three customers that want brisket and pork next weeknd on two different days 22nd and 24th. I would obviously like to smoke all of this at once because it is a very small order, combined: 6 briskets and 3 shoulders. I do not want to compromise the quality of the product at all so do I try to hold the meat(freeze or fridge) from my 21st-22nd smoke until the 24th or do I "follow my heart" and smoke twice?
My situation: I have three customers that want brisket and pork next weeknd on two different days 22nd and 24th. I would obviously like to smoke all of this at once because it is a very small order, combined: 6 briskets and 3 shoulders. I do not want to compromise the quality of the product at all so do I try to hold the meat(freeze or fridge) from my 21st-22nd smoke until the 24th or do I "follow my heart" and smoke twice?