So, I got volun-told to do BBQ for a "Makers Faire" open house at a Fabrication Lab I do some work at. They want to celebrate "making" in all forms, including food.

Since I have to feed a lot of people a lot of people over several hours, I'm going to stick to brisket and pulled pork. I understand for a purely taste perspective, I would smoke the food, pull an hour or 2 before the event, faux cambro, then pull from the cooler to serve. But, if I'm doing that, we lose the visual aspect. The smoker is there, but off. Food isn't coming out "fresh" (even though that's not how you serve BBQ).

Anyway, I was wondering if any of you had any tips on how to serve the food right from the smoker, or other ways to make serving the food more visually appealing, without drying out the meat, over cooking it, over-smoking it, etc.