I have been working on my first brisket, thanks to a lot of help from this forum, and I have a question that I hope someone on here right now can help me with. First, I'm still a little confused about the parts of a brisket. I hear point and flat and I think I understand them but if I misspeak, just point me in the right direction. Either way, I had to cut the brisket in half to fit in my smoker and the the thinner, leaner part (flat or point ?) was cooking up quicker so I decided to keep that temp down and use it to slice. I took it off about an hour ago and it is sitting in a cooler right now. I'm sitting here waiting on the other part (? - the thicker, fattier part) to hit the high temp (200 - 205) for pulling. In about another hour, I know I need to go take care of the meat in the cooler and that is where my question comes in. I will have to put it in the fridge tonight and warm it up tomorrow. Is it better to slice it tonight and warm it that way tomorrow or should I just take it straight from the cooler to the fridge then heat it up that way tomorrow then slice? I know there's never one right way to do just about anything so I appreciate all input, and why's, on this one. Thanks.