Am considering egging my first brisket this weekend. Problem is I won't be around all day sunday to monitor, nor do I want to stay up all night.
Question is, can i cook it for 12 hours on Sunday, say 9am to 9pm, take it off, wrap in foil, blankets and place in cooler overnight, then put it back on Monday late morning to be served in the afternoon?
I'm sure this will depend on what temp it gets to Sunday, assume at least 160.
Any advice on how to split the cook over two days would be appreciated.