Well, a lot of methods. I have taken to heating my oven, with a pizza stone in it to 200F, once the meat is done, I leave it wrapped in paper and place it in the oven, then kill the heat. It will hold like this for two hours.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."