i did it last year for 125. and made two mistakes.
1st, my Q was FROZEN SOLID and i was scrambling to get it heated up in time for the dinner.
2nd, Bark gets mushy and had to disgard it. so, i went this year with simple salt/pepper rub which works out well for reheating.
3rd, get ALOT more helpers for setup and prep!!
I'm part of a club and we have a trailer we setup near the beach. lots of grills w/ propane and large pots. i have the meat in 2 gallon zip locks double bagged and i heat them up in simmering water. once it reaches temp we slice the brisket, pull the pork and slice sausage. i have 12 pints of home made BBQ sauce i canned this past weekend. buns and bread for sandwiches Coleslaw, beans, salad and cookies.