Cooking brisket today, eating tomorrow? Help me get the best results please!

Hi Colleagues!

I have a 20lb brisket (before trimming) smoking right now and it will be done late tonight I think. I had to cook it today because I'm busy all day tomorrow. Friends come tomorrow night for dinner though. So...

• Should I take the brisket off when it is 200ish degrees and probe goes in like butter?
• Stick it in the cooler to rest?
• We eat at 6pm tomorrow. How should I reheat?