I'm going on a mini road trip for a football game next month. For our tailgate party before the game, I'd like to have some smoked brisket. It will be way to difficult to bring my smoker with me, so I have plans to smoked the brisket overnight on Thursday taking it off the smoker early Friday morning. Then holding it until Saturday late morning/early afternoon. What is the best way to do this? Should I let the meat rest for a few hours after taking it off the smoker, then pull/slice it and keep it cold in an ice chest, then reheat the cut meat on a grill on SAturday? Or would I be better off keeping it whole, reheating it whole, and cutting it after it has been reheated?