Foghorn said:

That idea went south quickly.

Centex, when the concept of teaching kids to do butchering was mentioned I first thought of our pig farm - but only for a microsecond because it is no place for a kid - so your house was the next logical choice.  @caliiking is a kids' doctor, but given his specialty, we'd be at risk for games like "find the keistered meat" and "lump or turd"...

Or the famed question: "Joey, you like movies about gladiators?"

@The Cen-Tex Smoker: Thanks for sharing. Glad to hear this technique worked out so well for you, as it could be a technique I may want to borrow this weekend. I need to have a sizeable brisket and butt ready to serve at about 3pm this Saturday, but given my setup (Eggs in cedar table) and corresponding fire concerns, I've never been comfortable with going to bed during an overnight cook. I've thought of foregoing sleep altogether (I'm a bad sleeper anyway) or having a friend split the overnight shift, but the technique you mention, albeit applied to cooking on the Egg, is an appealing alternative.

The thing I struggle with in the scenario you describe is the internal temp. Upon the beginning of the second cook, you are once again starting from scratch with a cold piece of meat, the way you did prior to the first cook. Doesn't this result in you having to cook it just as long on the second cook as you would were you to do it in one to bring it to your desired internal temp? Or has the meat been broken down after the first cook such that it climbs to temp much faster than it would in a single go?

Also, out of curiosity, do you know at what internal temp you pulled the meat during the first cook? Mostly curious to know if it was pre or post-stall.

Any noticeable impact of the process on bark formation? 

Thanks again for sharing.