Yoder Smokers Community Forum

Looking for suggestions on how to serve brisket at a later date on occasions where my schedule won't allow me to plan the smoke so that the brisket is can be served immediately after a couple hour hold in a faux cambro. My thoughts were to smoke the brisket, on my 640 till probe tender, vacuum seal entire chunk of meat, ice bath for 30 minutes or so, and keep in fridge till needed and then reheat for a few hours on the 640 to get meat internal temp up to 145 F or so. Anybody have any suggestions on how to do this better?

I do this all the time because I have to smoke the meats the day before and serve in the middle of the afternoon the next day.
My process is to smoke the brisket for 8 - 10 hours then double wrap it in foil and chill, then put it in the frig until the next day..
For time sake, I set the oven to 250 and warm the brisket (still wrapped in foil) up to 200 degrees (~4 hours) then slice and serve.