OK... so middle of next month my wife is graduating from college, and we are planning a BBQ party day before. I will probably have around 30 people and my menu is looking like pulled pork w/ potato rolls for PP mini PP sandwiches, sliced brisket, coleslaw, and baked beans. The party will be on Saturday and my plan is to do all the smoking and food prep. on Friday. Pulled pork: gonna cook qty. 6, 8-10 lb. bone in pork shoulders. Pull them and put in fridge overnight. Reheat the pulled pork the next day with the de-fatted drippings from pork. Beans and slaw easy no worries there. Gonna do Dutch's beans and reheat on Sat. Coleslaw no worries. NOW... my question is going to be re-heating the brisket. I am thinking I will put it in a covered foil pan when it hits 165 internal temp. Then pull it from the smoker when I get to 190-195 internal temp. Then on Saturday I will be re-heating everything in a 200° oven till I get it all back up to 165° (thinking will take 2-3 hrs.). My thought is the oven time will cook the brisket the rest of the way(?) and reheating it in its own juices will keep it moist and flavorfull? Questions, comments, ideas,..... snide remarks?