Vacuum sealed brisket

I plan on cooking two briskets and a pork butt on my XL tomorrow. I've done both and have been very happy with the results.  The 2nd brisket is more of an experiment. I watched videos of Malcom Reed preparing them (briskets) and giving them as a holiday gifts.  I plan on separating the aus jus and pouring it over the brisket prior to sealing.

My question is more toward the reheating of the brisket.  Seeing how the brisket is fully cooked, how would the recipient of the brisket prepare it?  I'm thinking either heat up the vacuum sealed bag in a pot of boiling water, or slowly heating in oven at lower heat.  Any thoughts?  I'm trying to avoid drying out the brisket  No need to cook it. I'm thinking it's more like a fully cooked ham.