Just got back from our volleyball club picnic where I served the brisket and pork to 45 people or so. No leftovers. Brisket was gone in about 10 minutes! I was sweating that one because it came from one of our parent's farm. He butchered it himself.
We bought the sides (mac and cheese, salad, beans, etc) from our local BBQ joint, City Barbeque to save on time. One of the parents didn't know I did the pork and brisket and commented that he liked the changes they made to their pork. Made me happy.