Reheating. Tried all of the options and the easiest for me is the oven. fewer variables, provided you don't have other family members wanting to jack up the temp for something else. With the brisket completely thawed wrap in foil and place in oven at about 325. Depending on size it should take 45 minutes plus to come up to temp, probe thermometer is really handy for this so you don't have to worry about it getting too done.
Jorge, anyone -- when using oven and temp probe to reheat previously cooked brisket or butt, is the target temp the same as when you cooked it originally? 200? Or something a bit lower so as not to overcook?