I wrap brisket in the last 1.5 hours of cooking in foil.
I then refrigerate and warm the next day or 2 for serving.
What is the best advice for reheating and then keeping moist while serving.
I find the meat easily gets to dried out.
Original Post
As you know,cool slices better than real hot.
If you can slice ,as needed,and not be rushed,you can reheat,and slice as needed.
If you are rushed/doing volume,slice,place in half pans with a little diluted beef stock,coffee,defatted juice from the foiled brisket ,etc.
Cover with HD plastic wrap,and HD foil.
Warm in oven,hold,move to chafing dish.
If you can slice ,as needed,and not be rushed,you can reheat,and slice as needed.
If you are rushed/doing volume,slice,place in half pans with a little diluted beef stock,coffee,defatted juice from the foiled brisket ,etc.
Cover with HD plastic wrap,and HD foil.
Warm in oven,hold,move to chafing dish.