Anyone had success with this method? I fi smoke the briskets to 150, wrap in foil, chill over night then bring up to 190 gradually in the oven for service or do you believe it is better to take it all the way then reheat? Same thing with ribs, can I do 3-2/chill then bring up to temp next day? Anyone tried this with negative affects? 3 days until ground zero 6 briskets/30 st louis and 3 silver smokers with mods.