Due to bad weather moving in wednesday and thursday, since my smoker sits outside, I moved my smoke up and just pulled my brisket off early this morning. It won't be served until thursday night. I have it wrapped and in a cooler but expect to move it to the fridge here sometime this morning. What is the best way to warm this up to serve? I am leaving it whole until thursday. Is it best to warm it up whole then slice? Or slice it then warm it up? Do you add beef broth in the pan for moisture? or rely on the moisture in the brisket? Up til now, I have always been able to serve my brisket hot out of the cooler. Appreciate your comments. Thanks