So Friday I am smoking a pork shoulder and I have a small brisket that I might throw on the smoker too. With pork shoulder, I have very good luck with smoking and pulling the day before an event and reheating in an oven with a little finishing sauce. Nobody complains! But, I'm afraid that doing this with a brisket will make it tough. I plan to cut right before we sit down to eat, so I'd have to reheat the brisket whole in the oven (or throw on the smoker).
Any tips for smoking a brisket the day before a family get together? I can't smoke the day of the get together because it's at my brother in laws house.