Brisket/Burnt Ends - Okay to rest point for a while before cubing?

[brucec]

I plan to do a packer brisket on my new YS640S this weekend and want to do burnt ends with the point. Since I have a lot of different things that I'll be smoking for a 6pm dinner time on Saturday, I was thinking of smoking the brisket over-night (starting Friday night), and resting in the cooler wrapped in towels until supper time. Is it okay to rest the point like that, and then cube/finish right before supper? I was thinking of not separating the flat & point before or during the cook, and even resting them together. Then I'd pull from the cooler about 1/2 hour before we eat, separate the point, cube and sauce the burnt ends and throw them back in the smoker for 15 minutes or so so they'll be fresh for dinner.
Is there a problem with doing this? Will the point break down during the rest and simple become pulled brisket?

 

[chilerelleno]

Sure, it'll be fine.
No, it won't break down.
I've made them days later, no problemo.

 

[gmc2003]

^^^^this^^^^

Chris

 

[jcam222]

I found it easier to let my meat cook completely in frig and cube the next day.

 

[chilerelleno]

I found it easier to let my meat cook completely in frig and cube the next day.

Now that's a real magic trick.
LOL... Auto correct.

 

[jcam222]

Lol yep. Cook cool , haha

Now that's a real magic trick.
LOL... Auto correct.