I'm looking to serve brisket around 2pm on Sunday. I'm not crazy about an overnight cook with a long hold. Could I put it on around 6am on Saturday, finish it between 6pm and 10pm on Saturday, put it in the refrigerator, and then re-heat the whole thing on Sunday without loosing much quality? My oven goes as low as 150. I'm thinking I could put it in at 150 around 10am (or noon?) on Sunday so it has plenty of time to get to a nice temperature. I'm talking about a 15lb packer. Thoughts? Thank you!