I am planning on making brisket for a party. Can I smoke it a couple days in advance and bring it back to room temperature on the day of the party?

Many people do this, and theoretically, a fatty, slow-cooked cut of meat like brisket is the perfect candidate for precooking and reheating. If I were to do so, I would let it cool to room temperature wrapped in aluminum foil, refrigerate it, and then warm it, wrapped, very slowly at a low temperature (no higher than 275°F). However, at my house, we always cook and eat our briskets the same day.