Oh, well in that case I wouldn't do it much differently that you would in the back yard. If it's the average Joe voting rather than certified judges then it's gonna be all about how it tastes and how much fun they had socializing with you while you were serving them. You're not likely to be scrutinized on things like appearance, depth of smoke ring, percentage of unrendered fat that is visible, etc. You are a people person and a natural host, so you've got the latter part covered.

If I were cooking for a crowd, the only thing I would do differently is try to please the average pallet rather than my own personal taste. I'm a sauce on the side sort of guy and to me, good BBQ is about a dry rub and how moist and tender it is. If you ask the average Joe, good BBQ is all about the sauce. Women tend to like BBQ sticky and sweet while guys tend to like it more spicy and vinegary. I think you'd do best if you try to strike a good balance between the two, sweet with just a little bit of heat.

If I were trying to win a popular vote I think I would do a very mild, general purpose rub, use mild woods and do a sauce mop at the end of the smoke to get a sticky glaze. Then mix in a thin finishing sauce when you reheat the pulled and sliced meat later on.

I've done pulled pork for family gatherings several times and Lysander's pork rub is always popular with them even though I like to use other things at home. Apple with a little bit of Hickory is my favorite on pork butts. I like brisket marinated rather than rubbed (Claude's is my favorite) smoked with pecan and cherry. But I also don't have a whole lot of experience with briskets either.

Good luck with it, I'm sure you'll nail it.