Brisket as a Service
summary
Home brisket operation scales into a logistics pipeline hitting 50 kg/week peak and 0.25 tons delivered total while raising 15,000 ILS. Moves from a monolith model (cook, deliver, serve) to Brisket as a Service where others pick up and serve because base entry and timing block direct delivery. Process change uses smoke-then-oven flow to cut finish time from ~12 hours to about 3, plus supermarket-cut hacks to buy meat at ground prices.
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