I didn't mean that I gave that food away...dude paid for 60 plates and only 33 showed up, so I gave him the rest of the food for which he had paid. For catering gigs I always cook more than needed just in case, and then I'll let them know I have extra, but if they want it they're paying for it. I had 60 trays set aside for the gig and use that as my method for controlling how much food goes out the serving window. I've gotten a lot better at using left-overs by making "Pork and Beans" when I have leftover pulled pork, and I make an awesome "Brisket Chili" on the rare occasion when I have left over brisket.
I always love pairing brisket with pork butt because they are both "long cooks" and take about the same amount of time to cook. This way I can do all my sides and get the trailer ready to go while the smoker is doing its thing. I used to cook my chicken "hot and fast" but I've been messing around with smoking it at 250° and people are absolutely LOVING it. I use Lawry's Seasoning Salt as a base rub because it has corn starch in it which helps to dry out the skin. Then I'll add my own rub as a top coat and smoke chicken legs / thighs for about 3.5-4 hours. They come out so good and it's damned near as crispy if I was using an air fryer.
Good luck with your event and I'm really happy that this catering thing is working out for you. It's stressful (at least in my experience) but it's satisfying watching people eat and their eyes light up and then a huge smile after they eat some awesome BBQ. Out here in North Carolina brisket isn't a common meat, so it's a pleasure to be able to give people their first bite of brisket.