Hello from St.paul MN. I typically use a Cabelas bullet smoker (converted it from electric to wood/charcoal) and my Weber grill with a after market product called the Smokenator (goofy name but it works really well). I have smoked a lot of ribs (mostly baby backs) and pork shoulders and some fish. My question is regarding brisket and timing issues. I have smoked 6 or seven briskets and timing in regards to when you eat is always an issue. I typically use the texas cheat method - bring the brisket up to 160 and then wrap in foil, finish off back on the smoker or in the oven until I reach the 190 - 200 zone and then into the cooler it goes to rest. My question is: Can I do the 1st stage of that process in advance or the day before and then finish it off the next day? So I would wrap it up and refrigerate and then the NEXT day finish it off in the oven and let it rest and then eat. It would make planning a whole easier. Its hard to start one of these early enough to have guests eating by 5 PM. Will this affect the meat or the quality of it? Thanks in advance.