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How do BBQ joints / smokehouse do work and prep?
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Hi all,
long time lurker, first time poster.
Sorry if the question is silly, I'm not an American, I am European and I live in Australia.
I was in a bqq joint last night, I counted probably 80 pax in the restaurant, with brisket, pork, chicken, rump steak, etc on the menu, i was wondering how do they prepare the meat? Considering i saw the smoker they had on display and it is indeed huge, how's the meat prepped, how long does it last? Do they have more smokers or they run it 24/7?
Thank you!
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