Need to make a couple of butts in advance for traveling. Thinking about using my Smokey mountain till just after stall and then refridgerating. Thinking about finishing in oven a couple of days later to the normal 200 plus temp . Has anyone tried this and will it work better than just finishing on smoker and then reheating or will both work about the same. I do not have vacuum sealer and cook is going to be about four butts. Any help will be much appreciated.