How I Built a Barbecue Restaurant in Brooklyn: The Toll of Owning Your Business
How do BBQ restaurants work?  The two methods I can think of are: 1) you run out when you run out and that's it for the day 2) you keep stuff warm.  I'd expect that to dry it out.  I've heard some of the famous ones in the south use method #1.Real BBQ is smoking stuff at low temperatures (not too far from 100C) for a long time - briskets can take 12+ hours or longer.  So you can't just throw an extra one on when the customer orders, it's basically got to be ready.I think if I ever had a serious amount of disposable money, I'd open a BBQ joint here in Italy.