I know everyone likes to know cook plans so I will share mine, since I always have a different scenario as far as when to serve, etc...this time was precook and getting to Austin:
Thursday night - Smoked both 14 lbers for 14 hrs w/ post oak.
Friday afternoon - Pulled from pit, wrap in foil, put in pan, and into the oven at 250deg. Briskets were at 165-170.
I actually went to a dr appt down the road for 2 hours, and monitored temps on Weber connect app.
They were both ready about 6 pm. Opened foil and let them cool a little on counter to stop cooking.
Wrapped again, put into Yeti cooler, load into truck, drive Katy to Austin at 7pm.
Unloaded in Austin, let briskets cool a little more, and then put into fridge at midnight.
Saturday AM - Put them in the oven at 275degs to warm up while still wrapped for about 1 hr until internal temps 165.
Wrap again, load in yeti, head to tailgate, setup brisket station.
Tried not to cry when Ewers got hit and have flashbacks of Colt.
Display my meat, slice up, serve, meat sweats.
Fuck Bama still.
I always want to serve it fresh fresh same day, but brisket is resilient if you store it and wrap it right. And you can serve it days later and tastes damn good.