ok...So I only do a brisket every now and then, so I always have to figure things out each and every time. In this case I picked up a smaller packer (10#) that trimmed down to about 9#. this is for a party tomorrow. Now my lovely bride "understands" when it is done it is done...however she only has that expectation to about a 30-45 minute lee-way. I have heard of people doing a "2 day split cook" brisket, so I started it this afternoon. Basically cook it most of the way day one and put it back on the second day to finish it off. My question? has anyone done this method before? If so, what are the temps if any I should shoot for? The Brisket rubbed down and ready to go... Also doing some pulled pork... Oh yeah...the reason I am trying this method is that I am a stick burner and really don't want to stay up all night by myself.... Thanks in advance for all the help!