Keeping the bark

try wrapping in film, to hold....keeps it from drying out......my 2 cents.

It certainly helps, but the humidity trapped inside the wrap softens the bark. My Judges (the owners) want to see a crispy bark like at the judges table during competition. I'm getting a nice dark carmel on both my brisket and butts, but to keep the meat moist, I'm either wrapping with film and foil on outside of film or adding water pan or finishing it by braising or in a CVap. Everything I try ends up with a soft, mushy bark. Granted the flavor is there, but the texture of the outside is not. Heck, the steam from the meat alone softens the pieces of bark that are stirred into the chopped and pulled meat. I've been trying to make it around to the other local smoke houses, but they don't seem to have the crispy bark either. I'm starting to think that the only way I can do it will be to pull a new piece out of the smoker every hour, but there is no way to match the up and down flow of business. Let alone doing a reheat. I haven't tried deep frying yet...

If you have access to a holding unit (Crescor or similar) I'd try wrapping the meat with butcher paper (plain, not the kind with a shiny inner surface) that has been lightly oiled. That may give you a oouple of hours. 12 hrs? No way.

As you mentioned, staggered loads would be the best way to go if you can get a better handle on how much is needed at any given time.

As for deep frying...

Thanks, I'll give it a try.
I happened to catch an episode of Diners, Driv-ins, and Dives about bbq in memphis and I saw someone using a deep fryer to finish their smoked chickens. Thought maybe it would be similar to deep-fried turkeys, something I have yet to try eating, let alone doing.

The place I interned at 'finished' roasted chicken in the deep fryer from refrigeration for service. Was very tasty.