My BBQ takeout restaurant has been open for almost a year now and we are doing well. This year we are going to do a couple fairs in the area to promote our business. We are going to sell Pulled Pork sandwiches. The fair starts at 11am and is until 5pm. I am going to smoke all the pork butts at night and will plan it so that the butts will be done around 9-10am the day off the fair. Our plan is to use 'coolers' with towels to keep the pulled pork hot and at a safe temp for as long as possible. When it's time to pull we take a butt out and after pulling it will put it in a couple au bain marie dishes to keep it warm. I would love to hear you guys advice on my plan.