Brisket

So we had a great week here in Kodiak, AK. The sun was out all week long and was a nice break from the usual rain mist we have here. So I decided I was going to throw down a brisket and invite some friends over and enjoy the sun. Sometimes I forget what that glowing yellow thing in the sky is. So I bought a 10lb packer and started it a little after 8pm at 225 on the dome. I planned on 1.5hr per pound and monitored my temps. When I say monitor I mean sitting outside with an adult beverage and enjoying the extended spring summer daylight we get up here. When I checked it this morning at 730 internal temp was 195 so pulled it and FTCed. I was not planning on it being done so early and now I have this beautiful brisket and have to wait hours for it to be consumed. Any tips on reheating without ruining its flavor. Tried a piece and it is by far the best brisket I have done so far.