re: Best strategy for BBQ that is being smoked Saturday, but eaten Sunday

I would pull it the night before and get that done. Pack it in the foil pans covered in foil. You could double the pans if need be. Spritz the meat, as suggested with a little water and apple juice. Warm is on the grill and warm your sauce before saucing it.

I'd actually go ahead and sauce it after the pull, myself, and warm it in the sauce. The sauce provides the moisture needed for warming it, Doubling the pans and covering in foil should also keep it from drying out at all.