Happy pre-4th of July! For our block party I've already smoked 30 racks of ribs, to be finished off on the grill. I am just about to smoke a large packer 11 lb, and will pull when "done", foil, towel and cooler. Do I slice the Brisket before the fridge and add some beef broth or keep it whole and reheat when I'm ready to serve? Thanks to all...

I'm a believer in keeping it whole as long as possible, and slicing as close to serving time as possible. Otherwise, you lose moisture when slicing.

If I'm just doing one,or two,I like to slice close to serving.

Now if you were fast feeding a bunch of folks,I'd electric knife it and go to pans with a little liquid.