I'm thinking about doing some event sales -- flea markets, street festivals etc. I'd like to do some good brisket sandwiches. My problem is that the permit that I can get will require me to cook on site and I'm afraid that a long smoke on a brisket won't leave me any time to sell. I'd like to aim for a 5 hour cook to be ready to serve sandwiches by around lunchtime. Is this possible? What size cut would I need to get? Would it be a good idea to mix the load with small flats and full packers so that some meat is coming out early and the rest is ready later?