I've often wondered how retail bbq places know how much meat to
prepare ahead of time. It's not like when they get close to running
out of brisket they can just fire up some more in a jiffy.
What if they get a slow Saturday night? They've prepped up 20 racks
of ribs and they are waiting for customers. They only sell 10 racks.
So what about the other 10 racks? They sure shouldn't reheat them the
next day. Maybe that's why some places, some days their bbq is great
and other days it's not. They may have reheated from the day before.