I you are cooking BBQ, I suggest you find a place to cook ahead. Even hot and fast, you are looking at too much time to open and do cooking on site. Commercial cooking is not about setting parameters of how you want to do things and working sideways. It is about figuring out what you need to do to get food ready for service.
If it was me, I would figure on cooking the day before, crash cooling and reheating at 8am, then serving when the market opens. What smoker are you going to use?
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"I'm Armenian...perhaps...but then again...maybe not..."