I know this question has been answered in this forum more than once and I just can't seem to come up with the correct search string to find it. So, I will ask again if you don't mind.
1) When cooking a brisket ahead of time (days), what is the best way to store it? Would you slice and then store it or leave it whole and slice when ready to reheat.
2) What is the best way to reheat? In the oven with a little beef stock is what I recall. Tent? Cover? Temp? If the answer to #1 is to not slice when finished cooking, would you slice it cold when you are ready to reheat or reheat it whole and slice after it's re-heated?
Lots of Qs here but I want to get this right. Thanks for all your advice.
Do you have a vacuum sealer?
If so, you can slice in advance and vacuum seal it. Heat the bag in simmering (not boiling!) water and then cut open to serve. It will hold the juices in that way and not dry out.
If it is going to be more than a few days, freeze it.
I've done this a few times and it worked well for me.
I do have a vac sealer and that sounds like a good idea. Easy to reheat