Welcome Dr. Ken to SMF.
Sounds like you've got a good brisket no matter how you're cookin it, if everyone is eating it so fast....
If you need anything from me just ask. Are you focusing your business on cryovacing and shipping brisket locally or cross state?
What kind of smokers do you have, will they keep up with the quantities you'll need?
If you need any input regarding commercial smokers, I"ve owned a few types and have some opinions but there are numerous choices out there depending on what your preferences are.
Be sure to get involved with the National Barbecue Association if you can. You might want to consider getting to one of the conferences for networking information. They're a wealth of information and a great bunch as well.