I don't think that will work. The thing is that brisket has a lot of connective tissue which takes a long slow process to break down and make it tender. If you let it cool it won't allow this to happen. If you have to serve it at a different day, I hate to say it but you probably just have to reheat it. Not at all the ideal. But that's my 2 cents
Making memories!
Current Smokers: Backyard RF Offset and Hybrid RF Offset trailer rig with Cowboy cooker and fish fryer, always room for more........
Truth be told, I like to smoke when it is a bit colder outside. It allows the fire to be a bit bigger and easier to maintain. However....cold to me is like my Christmas Day cook where it was 48 degrees out.
Keep up the good work....you got a lotta meat to babysit today.
Well...it turned out terrific. It was only my 3rd one and it was by far the best one.
I have to thank Frank for tutoring me on how to trim one up at the last gathering. It definitely made a difference.
In the end, it smoked unwrapped for 5-6 hours with temps between 240-260° and was wrapped up 2-3 hours. I pulled it out of the smoker, wrapped it in some towels and let it rest a couple hours before putting it in the refrigerator last night. I reheated it to 180° in the oven this afternoon and let it rest again for an hour and a half before cutting it it up. All smiles from the crew...