Hi dogger2k4;
Welcome to the forum. Can you explain why you want to do it that way? Are you concerned about leaving the Bradley unattended for an overnight cook, or is it a matter of you schedule?
Though it could be done, I've never tried it. I'm not sure how the final texture would be, and/or if the texture would be the same from the outer areas to the interior. One member posted a two-stage cook, but he cold smoke for about 4 hours, the finished in the oven the following day
Two Stage Brisket.
The difficulty I can see with what you want to do is how are you going to store it in-between cooks. I would think you will need a way to cool that brisket down below 40°F, within a couple of hours, and store it in the refrigerator. Once I smoked a turkey, wrapped it in foil and after letting it cool down on the counter for a hour, I wrapped it and put it in the refrigerators. The next morning the internal temperature was at 45°F. Needless to say I tossed it. The next time I was better prepared. I had two 5 lb. bags of ice and a cooler ready. I wrapped the turkey in plastic wrap, and foil, left the ice in the bag. Place one bag at the bottom of the cooler, then the turkey, then the other bag of ice. That cooled the turkey down pretty fast. Just monitor it to make sure the meat doesn't sit in a pool of water.
There are other options you may want to consider. When you brisket hits around 160°F, wrap it in foil or uncoated butcher's paper. This help power the brisket through the stall, and you will save a lot of cook time. Or after applying the smoke, move it to your kitchen oven and finish cooking it there.
