Reheating Brisket

Smoke 'em up, rest in foil/towels as usual for a few hours, slice, bag and chill. Reheat in covered pans, layered about 2" deep @ 225-250*, or in crock-pot/slow cooker on med/low heat. Reheat to 165* as measured by your meat thermometer (treat it as you would leftovers) and hold @ 140+* until served. Keep all liquids with the meat, from foiling, to bagging to reheat...it will keep it moist and tasty.

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Eric

I use freeze bags ... place the sliced brisket into bags .. bring a pot of water almost to a boil .. turn flame down low .. make sure the bag is sealed and make sure they are freeze bags .. don't use storage bags .. drop them into the hot water and heat it up .. I do the same for the pulled pork too ,, works well .. holds the smoked flavor and smell too. You can go from freezer to hot water using the same bag.  No fuss .. No mess ..