Happy Holidays Everyone!
I'm having a party New Year's day & have 2 smallish briskets (5.5 lbs each) I want to smoke for the party. I don't think I'll have the time to attend to the smoker for 10-12 hours. I had a thought...what if I started them on the smoker Friday for about 5 hours or so, then finish them in the smoker the next day for another 5 or so hours? I'm concerned the meat may become dry or turn into something unrecognizable due to the meat cooling then heating up again. Any thoughts or experience with this?