Dude! You need a Southern Pride, Old Hickory, or FEC750 (or two).
I agree with getting the meat done and in coolers/cambros. Have enough help to pull (screw brisket go with chuck for pulled beef. Foil will be your friend!) a couple of hundred pounds at "open" and then continuously through the day.
Good luck! Sounds like a killer weekend.
Southern Brethren BBQ Competition Team
"It's all about getting paid!" - Myron Mixon
"I love being hated in my hometown!" - David Hair
KingFisher Gator Rotisserie cooker, WSM, Stainless 5 burner with IR gas grill, Turkey Fryer, Weber JD Commemorative grill, slightly used Bandera chamber for future use as a cold smoker, Masterbuilt 40" insulated ELECTRIC smoker