I'm with you. It's safer and less hassle to chill the brisket and then handle it safely and quickly for serving.
I'm doing five briskets and chicken for 65 in May and my plan is to rub the brisket Thursday, cook, slice, sauce and pan it up on Friday and then chill it. I'll be grilling the chicken halves on Saturday and only want to have to reheat the brisket and serve it.
Now, I've got refer space for the brisket - that might not be the case for everyone.
Just my $.02 worth.
PS: I've done this same routine for the past two 4th of July celebrations for 200 and 400 people. I haven't poisoned anyone and haven't wasted any beef.
Southern Brethren BBQ Competition Team
"It's all about getting paid!" - Myron Mixon
"I love being hated in my hometown!" - David Hair
KingFisher Gator Rotisserie cooker, WSM, Stainless 5 burner with IR gas grill, Turkey Fryer, Weber JD Commemorative grill, slightly used Bandera chamber for future use as a cold smoker, Masterbuilt 40" insulated ELECTRIC smoker