I would go more 50-50, with an emphasis on how to make sure the brisket stays moist and does not dry out. Moist is good fatty not so much. Will they be slicing the meat and sausage for each guest or using the steam tables?

Daughter got hitched at the Salt Lick. Only time I have eaten there. My expectations were not high and they were met. No. 2 son decided to have a whole pig roast for his wedding. Looked and smelled good, but barely edible.

I want to try Snows in Lexington, but only open Sat 8 til noon and an hour drive from town. Stiles Switch as mentioned earlier is best no wait proposition. Their beef ribs are the best in town. Rudy's also is consistent although they take some hits for being more of a bbq factory and gas station. Locals like House Park, only open for lunch and been around since the 1940's. I will never eat at the Iron Lung or whatever it is called again and will not stand in line for Franklin.

Happy eating all. I have company coming in tonite. May carry them to the County Line. Visitors love that place.