Was that one of those "free" prime ribs?
smoking a brisket a day early - Page 2
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At my brothers bbq joint they like to present their brisket sliced. I'm not an expert, so all I can tell you is what I observed.
Once finished smoking, the briskets are allowed to rest for about an hour and then placed in the walk-in cooler overnight. The next morning they double wrap them in plastic and the briskets are set to go . . . either to remain in the cooler until needed or placed on a baking pan in the oven to be brought back up to serving temperature before being placed in a food warmer when the restaurant opens.
It's important that you have the brisket on a stiff tray during the process. The plastic wrap never comes off until ready to carve. It will help the meat retain it's juices.