I did smoke it for 4 hours at 300F starting at 7:30am of the day before. The internal temperature was around 140F. I then wrapped it up in foil and cooked it in a 300F oven until the internal temperature of the brisket was 200F. This was at 3pm of the day prior to eating it. I then stuck it in the fridge. The next day, I took out the brisket, opened up the foil and warmed it up slowly at 250F until it was heated through. This took about 1 1/2 hours. Brisket was excellent. Thanks for replying.