Ok, you folks in states with high-turnover and good barbeque can just tune out.
However, in the SF Bay Area where the turnover at bbq joints is not great ... at even the best of spots there is dry brisket. Good bbq chicken is a miracle up there with parting the red sea.
As one poster wrote " low turnover, product not moving fast enough...meat sitting around and drying out. Q seems to have "sweet spot"/limited time of where it's perfect, fall off the bone juicy...and if you can't move it, it gets bad"
Any tips on finding that sweet spot in non-bbq parts of the country?
Personally, for chicken, it seems that showing up at opening time is best ... not so much for ribs where there seems to be an allowance for sitting around ... so ... not so good and kind of underdone at opening.