A neighbor wants me to do a brisket for a party on Saturday evening. The problem is I'm not available to do start it on Friday or Saturday, so I'd need to begin it on Thursday. Do I cook it, double foil & towel wrap and let it sit in a cooler for a couple of hours then take it out to let it cool? Or is it safe double foil/towel wrapped and coolered for 24 hours? Any advice would be great. My primary concern is food safety, flavor/juiciness is secondary.