Ok, so I know its not ideal... but I'm having a bbq tomorrow (saturday) at 5:00 and I am smoking my briskets now (started at 1:00pm today-Friday). I have a 7lb and an 11lb... the 7 should be done soon and the 11 will probably be done around 3:00 am. What's the best approach to keeping it fresh and tender? My plan is to wrap it in foil when it reaches 185 and stick it in the fridge. Then I will throw it in the oven tomorrow around 4:00pm at 220 for about 40 minutes and then carve it. Is this the best approach? Advice appreciated, I don't have much experience.