I don't know if this will help, but here goes.
I don't know if your state laws will allow you to prepare ahead of time. If so, cook the meat about 2 to 3 days before the event. After the meat is done, fast chill it down to 40 degrees, try to do this in 2 hrs. or less. Then you can pack it up in lb. packs, freeze them and pull them as you need them. You must heat them up as fast as when you cooled it down. The meat will taste just like you took it off the smoker, if it's done right.
This way, if you do overcook, you can keep it in the freezer until needed.