When to rest if crash cooling butts and briskets for reheating later?

[rikun]

Hi there,

Kinda simple question (or is it?), when do you rest your big meats if you are crash cooling them whole and then reheating later on for serving?

I would assume the rest would need to happen before cutting / pulling meats, so after reheating?

A short rest would probably still be good idea before crash cooling to get faster cooling results through danger zone...?