BBQ in stages

[boudin noir]

When BBQing cuts of meat i.e brisket, pork butt that require many hours of low temp. cooking, is it possible to break up the cooking time into 2 segments i.e. on separate days? I realise that it would increase the overall time since on the second cook it would take time to get the meat up to temp. again. But, would the results be comprable?

Edited April 30, 2014 by boudin noir (log)

[NancyH]

I routinely do that with my brisket. I cook it low and slow to a 1/2-2/3 done, then pull it from the oven and slice it, then chill it and finish it within a day or two. My mom used to sometimes freeze the brisket after the first cook, and finish it a week later. Always delicious. Go for it.