If you have hotel pans. I would put them in the hotel pans and reheat until up to temp. I would put a cooling rack in the bottom of the pan and put some beef broth in bottom of the pans. Then when you are ready to serve put them on the smoker or grill to firm up the bark.
Team: Pyle's BBQ; Good-One "Trail Boss" 60T; Homemade rig; 22" Weber Kettle w/rotisserie ring; Big A$$ Rotisserie; BGE-Small; Weber Kettle Gold, Weber OTS, New Braunfels offset smoker.
Saddles BBQ Bistro