Hi everyone i am getting ready to start selling Pulled pork and Beef Brisket Sand witches next week in our store and i need to find out how i should hold the meat,i dont want to dry them out,i am going to smoke on Thur,and sell on Fri and Sat.what we dont sell after Sat we will eat or give away.i dont know what kind of juice to put it in,i dont want to put Bar B Q sauce on the pork unless some one ask for it. Any Help would be great, i have been smoking for around 7 years and everyone want me to sell it at our shop.I have a candy and ice cream shop. Thanks