Forced to smoke a day early. Advice?

[PsychoMedic]

Due to unforeseen circumstances, I will be smoking an Easter brisket about 48 hours before it's time to eat. I was thinking of following my usual after-smoke procedure of wrapping it up and putting it in a cooler for a couple of hours. Then wrap it and refrigerate after it cools a bit. Easter morning, leave it wrapped, put it back into the RT700 at about 200° (?) until it comes to temp? Any advice on this? Help?

 

[BNeal]

If you have a Sous Vide, I find that is the best way to reheat brisket. It's like it just came off the smoker.

 

[PsychoMedic]

Oh man, that's a great idea. Unfortunately, my sous vide is in storage as I am in the process of moving. Doubt I'd be able to get to it at this point. But I'll check.

 

[Wslayer]

Roaster pan on rack with some beef broth and foiled in oven. Pull foil for last 1/2 hr , can hit broiler if need to regain a bit of bark firmness again.

 

[MikeyB]

Take a Look at Cudds BBQ you tube channel.
He rests his briskets in a toaster over for a long time.