I do butts similar to what Bandit says. I don't always pull them though, I will leave them in chunks about the size of my fist, then drop them in a freezer bad and into ice bath. This will crash cool them. Seal them up, for 24 hours, ziploc is fine, for longer, I prefer to suck out the air. Refrigeration is fine. You can reheat on the kettles, I use steel pans, and add a little apple juice, then cover with foil and let it heat over the fire. Hot in about 20 minutes, pull and serve.
I rarely do brisket for delayed serving. I really don't much care for it. But, if you must, use a large turkey oven bag to crash cool the brisket in ice water. Use ice water and not just ice, it will be faster. You can then pack the cooled brisket in the plastic bag, remove as much air as possible. Then reheat in a grill or oven, in a steel or disposable pan, foiled. I like to add some liquid (beef broth and a little oil) to the pan.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
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