Smoking Brisket Flat Days Before and Reheating, JUICY & TENDER 

Smoking and reheating instructions below : 
I’m smoking a brisket on Friday for Easter Sunday.
I’ll show you from start to finish how to season, smoke, and reheat that brisket a few days later so it’s still tender, and not dried out. It’s super simple and a lot easier than trying to time when the brisket will be done and went to serve it.
Smoke it when you have the time and serve it when you need it.
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-Trim brisket, apply rub, smoke at 235 degrees for 5-6 hours without lifting the lid to look at it. If you’re look’in you ain’t cook’in, wrap tight in butcher paper (or aluminum foil but butcher paperwork best) increase smoker temps to 275-285, hold until meat internal temperature reaches about 205° to 209° , poking the meat should feel like room temperature butter. 
 Place in a disposable aluminum chafing tray or something similar in let it rest. If you’re going to eat at the same day let it rest for a couple hours before slicing. If you’re going to eat it at another time, while it’s still wrapped up and in the tin cover it with aluminum foil and put it in the refrigerator. When you’re going to serve it take it out of the refrigerator and put the whole thing in a oven that has been preheated to 325°. Warm up until the internal temperature of the brisket is approximately 145° this could take about an hour to an hour and a half. remove from oven, sliced and enjoy.