Could not say for sure. Based on my experience taking stuff in the backdoor of Sammies BBQ in the old neighborhood to be smoked as a kid, helping cook BBQ on trail rides, and observing how briskets are stored and handled in restaurants in looks to me like the process is as follows:

It is cooked for numerous hours over wood in a brick structure which may or may not be anywhere near where it is going to be served.

It is transported over distances from feet to miles to where it will be served.

It is wrapped in plastic wrap somewhere along the line.

It is stored in a unit that keeps it heated to a safe temperature.

It is removed from said storage unit, unwrapped, and set down ready to be cut.

I conclude from this that the distance from where it is cooked to where it is served is unimportant. Therefore, BBQ served in an airport should be exactly the same as that served at a restaurant where the cooking structure is just out back. YBBQMV.

Gosh I am really hungry now.