Looking for some advice. I'm Making a pastrami for the holiday, pastrami is easy because smoke it till 150 fridge and steam the day u want to eat it (it can stay in the fridge up to a week after smoking) so that works our great. The question is I want to do the same to a brisket so thinking out load here, smoke it till 150 fridge (or maybe freeze?) it and steam day of ( I know we will have no bark but we all do the crunch and have no bark anyway). Or crunch till 203 and light steam just to warm if so fridge or freeze? Looking forward to hearing plan on smoking in the morning