My buddy is asking me to smoke some meats for a BBQ. I need the brisket and or pulled pork to be finished smoking by friday noon time since he lives far from me and I plan on spending the weekend where he lives. The party wont be until Sunday afternoon. I normally like sliced brisket, so typically i smoke it to 180 and then let it sit and eat. This time however, there is a time delay. My plan is to smoke everything finished on friday, put it in a cooler with ice and then reheat it on the grill on sunday. What temp should I smoke the meat to? What ideas and methods are there to maximize the awesomeness of the brisket? Thanks!