Big Smoke

[rcger]

I'm going to be doing a big smoke for a family dinner in a month or so.  I'll be smoking 3 briskets and 3-4 butts.  I know I can smoke the butts in advance, pull it, freeze it and then reheat in a crockpot.  What about brisket?  Does it reheat well?  I was thinking about smoking, slicing and freezing.  Then reheating in a foil pan with some beef broth.  Any better ideas?  Thanks in advance.

[iceman]

I've done brisket like that and it turns out alright. I used low sodium broth with a splash of draft beer and it was very moist and tasty. Make sure you put any juice in the bag from slicing it before you seal and freeze it.
Sounds like your up for a fun get together.

[Habanero Smoker]

The following link may be helpful, if you don't care for the onion sauce you can use a low sodium beef broth and splash or beer (maybe even a red wine) as Iceman points out. Some of the techniques used, may be helpful in the way you reheat the brisket.

Onion Sauce for Brisket