Feeding a bunch of people smoked brisket is hard to manage because the smoking time depends on so many variables that the brisket never seems to be ready when the people are. So does anyone smoke the brisket the day before serving it? If so, what's the best way to warm the brisket up on the day it's being served? Let it come to room temperature before wrapping it in foil and putting it in an oven? If so, what oven temperature and for how long? Appreciate any advice about this. Thanks.