We got in the Q world because of tailgating. Kind of grew after that. We cook everything for tailgaters. Ribs, tri-tip, chicken, pulled pork, brats, chuck rolls and salmon. The WSM's come in handy for overnighters for the chuck rolls. We just pull them off in the morning of the event and wrap in foil and put in ice chest. Slice and chunk later at the tailgater. Ribs go on our mobile early in the morning and are ready typically an hour before kickoff (makes a 12:30pm kickoff tough). Salmon, brats and chicken are put on at the tailgater with no problem.
Pulled pork is a problem because of the prep time associated with pulling it. Try to do it ahead of time and freeze in cryovac bags or in 1/2 pans and freeze.
Only 4 more months until first tailgater!!!!!!!