What is the proper way to cool a brisket as well as a butt (deboned) to ensure proper safety? I pulled the brisket at 200 and have it wrapped in a towel on the counter. I want to serve for dinner tomorrow. Is it ok to just throw it in the fridge whole and re-heat tomorrww for both the butt and brisket? I'm considering pulling the pork and reheating that way as pork is more forgiving. Thanks everyone!