From what people have told me and I had some luck with is:
Let it rest in a faux Cambro for an hour. Then vacuum seal it and ice it or toss in freezer. After 30-60 min toss in fridge.
If you don't have a vacuum sealer (I didn't not)
Remove foil or paper if there is any. Let it rest uncovered for 30 min to form a bark. Then plastic wrap the fark out of it a bunch of times. Then toss in the freezer. To chill real quick. After 30-60 min toss in fridge overnight.
To reheat the brisket, in the vacuum bag or as I did in the plastic wrap, toss in a pan of water in the oven at 250-300 depending on how much time you have till an IT of 160. Shud take 1-2 hours.
I saved my juice from the 30 min rest and used that to serve.
Good luck and perhaps others will give some tips.
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