Like cadillac said.
Worst case,heat a pan of lo salt beef stock,a little wooster, a few TBSP of your sauce,some rub,a little margarine,to about 180º-200º,slice the brisket pencil thick,add the slices,with enough juice to cover.
Taste all this-first ,to be sure you would eat it.
Hold in liquid, at least 20 mins.