The day before eating.
That is a tough one.
Personally, I'd be tempted to start it late the night before (or very early the day of, depending on what time your event is) then when its done just cooler it.
I've had a brisket hold temp in a cooler for 4 hours and still be 160+
Depending on if you go Hot and Fast or low and slow the numbers back into nearly 24 hours, or 12 hours.
Personally, non catering, I'd skip the cool down reheat altogether and just adjust my timelines.
But my cookers run unattended for 3-6 hours at a time, so YMMV.
Didn't really answer your original question though.
When I just add up all the time to add to freezer, pull to fridge, then heat back up, the day before scenario doesn't work for me, from a math standpoint in 24 or so hour period.
Good luck with your event!