Sure, it would work, I would stop the cook at 110F, foil and go. It will be fine. Not the best but fine. It only takes a little bit to cook it on site, is there a reason for doing this? No cooker at the destination?
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."