What a great thread! I'm facing a similar dilemma on Easter at realtives house. I promised a brisket for Sunday afternoon at 5, and after messing with a rack of ribs last weekend in the highly exotic Brinkmann Cook and Carry, I'm a little convinced that I won't be able to finish off a brisket on Sunday.
So, I'm thinking of smoking it Saturday - get it up to about 180, then cooler it sometime around 9:00 Saturday night. On Sunday, I'd go through the reheatihng process - although I'm a little confused about the best way to do that. I could easily bring my Cook and N Carry with me and reheat it in the smoker, or just set his gas grill on low and heat it up slowly that way.
I REALLY like the idea of dousing it with a good porter when I foil it! Think I read that in a different thread.
Some much knowledge, so little time to try it all!
Charbroil Gas Grill