Hi y’all,

Hi, thank you for this web site!

My question: I operate a BBQ food truck; smoked goods like ribs, brisket, pork. I’m new in the food truck business, and would like to know the best way to keep ribs and sliced brisket warm during gigs without their losing their texture.  Currently, I have been using a 3-well steam table– but the brisket turns from its nice pink-tinged smoke ring to a bland grey look.  Also, the ribs get oversaturated with moisture and turn to blah after a hour or so in the steam table.

Many thanks for the help!

Andy, It’s All Good Eats! LLC