I need to start cooking my briskets the night before the meal and i'm looking for some recommendations on the best way to reheat. I did just about nothing last time other than a slow warm up in the oven or a skillet with what little juice was on it. It was ok, but needed some juice. whats the general consensus concerning the issue.
i'd be cooking the brisket the night before, letting it rest, then storing it wrapped in foil in Tupperware in the fridge till the next nights dinner.