Storing and Transporting cooked holiday meats!

So I've got a bunch of requests for smoked meats for peoples holiday gatherings. This will be my first time smoking and delivering. What do you guys recommend for keeping briskets, pork butts, ribs, half chickens, etc moist and tender between the time they are done, and the time I pass them off to the customer? At home and in my food truck, i generally wrap brisket in butcher paper to rest, pork butts in foil, and I've never really had ribs to rest for a long period of time, but was thinking maybe Saran wrap?

And should I deliver in and provide a Styrofoam cooler or something to keep it warm?