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I'm planning on doing a brisket flat on the saturday before superbowl.  What's the best way to reheat it for the next day?  Thanks for your help!

Just wanted to share a picture of the brick smoker I built.  The stone structure was already there, it was built by someone else a long time ago as a wood oven.  I tried the new smoker out a few times, pretty good results.  Need to add coals about every hour but it maintains heat pretty well. ...

I wanted to make burnt ends but didn't have the time so I tried something different.  I cut the brisket into 1-2 inch cubes, seasoned with rub and placed them on skeweres.  i smoked them until they reached 165F then wrapped them in foil with beer and bbq sauce until they got to 205F.  they came...