Every brisket on the board went on the pit at seven the night before (sample). We cannot cook more at noon when the line is long, so we cook as much as the pits hold and close the counter when it is gone.
On weekdays there is usually meat until mid-afternoon. On Saturdays brisket and burnt ends often go by 13:00. Arrive at opening, or order whole cuts two days ahead and skip the line.
When something sells out we post it on the top bar of this site and cross it off the board.