Not sure if anyone can help me on this, but here goes. I have to do a smoked brisket the day before eating it. So, I'm wondering if I should (a) smoke it 170ish, take it off, cool and then wrap and cook the next day to 205 or (b) cook it all the way through the way I would normally cook a brisket and then just reheat the next day. Thoughts? Thanks.