The Salt Lick, in Driftwood, Texas cooks their brisket like that. I'm not sure of the time/temp targets, but they partially cook briskets in large smokers, then tightly wrap them in thick plastic wrap and into the fridge they go. The open pits in the restaurant finish them, heavily basted in Salt Lick barbecue sauce. They do between 100 and 200 briskets on a busy weekend, so they need an inventory of cooked briskets that can be reheated on demand.
If you've never been, The Lick is huge. There is parking for over 1,000 cars, The wait can be a few hours, but there's a great shady grove with tables and live music, so the wait can be entertaining. It's BYO, so fill the cooler before you come. (You can buy wine and buckets of beer in the on-site Salt Lick Cellars tasting room.) The brisket is reliably ok, but the sausage and turkey are very good. It's a unique experience, so don't pass it up on a Central Texas barbecue pilgrimage.
Jeff