So last week for a graduation party I made a 7lb Brisket, I made it the day before since there was so much other grilling to do. after some research I decided the best plan of attack was to get it to 190° let it cool down, wrap it with foil and throw it in the fridge. The next day 2 hours before serving I threw it in a roasting pan with some beef broth and tented with foil. The oven was set for 200.
This is the way I will do all my briskets going forward, the brisket was gone in 5 minutes. Pics of the smoke below: