No expert on this but this is what I would do. Smoke brisket Wed 12-18 hrs, then double foil and towel wrap into cooler(no ice) until Thur morning. Thur am, sample a couple of slices for breakfast, just to be sure it's perfect, of course! :D Reseal foil and into frig 'til sat am. Back into cooler with ice for road trip. Slice as needed and just warm slices in Microwave. Darn, now I'm hungry and wishing I was going with u.
Oyea, and leave the fat layer on, you can trim when served. That microwave warmed fat will smell smokey great.
Castle Rock, CO
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