Cooking a brisket in two stages? Even 2 days


I am cook for 30 people this Sunday, and I think a brisket is the way
to go. I have never cooked one in 2 stages, where there was any
amount of time from one to the outher. Am I going to mess anything
up? I hate experimenting for a hungry mob.

Due to the events of the day, I only have 4 hr with the smoker on
Sunday. But I can put it in the oven Saturday and cook for 6hr or so,
or Sunday morning. Any thoughts? Doses this have an undesirable
effect? I have moved it from the oven to the smoker before (shhh
don't tell any one). But this Sunday, we will have an hr drive from
my oven to the eating place then will light the smoker, so 2hr from
oven to heat, so I will either need to let it cool or try to keep it
hot. Any thoughts?


I have done this with ribs, w/o complaints, Boil, let cool, apply rub,
let set, then smoke. But a brisket is a bit different. Any thoughts,


Thanks,