BBQ at Markets - Timing?

Hi,

I've got an opportunity to sell my BBQ at a local market. Basic stuff like Brisket, Pulled Pork, Ribs & Sausage.

The problem is set up is from 6am, and i'd need to be smoking overnight to pull it off. What would be the best solution for this? I'm thinking of keeping the briskets wrapped and in coolers, same with the pork but ribs i'm not sure about resting, as I wouldn't usually.

I could smoke the sausages and some of the meat on a smoker there from 6am but i'm wondering if any of ya'll run the same kinds of business and how you organise it?

Thanks for any help

Well I want to do them all with an offset stickburner, serving by 11am, and just serving home made Bacon sandwiches till then. With an arrival and set up at 6am, i'd be looking at having the bbq ready to go by 7am which leaves 4 hours.

The initial bbq i'll be using isn't that big, but if it goes well i've got a much bigger trailer upgrade in the wings.

I haven't experimented with hot & fast bbqing as i've always favored slow & low, but i'm willing to start trying it out.