You can cook them and pull them just befor they are done. Cook to 190 or so and pull then cool. Keep them whole. I put mine in a pan and cover with foil and reheat them at about 350-400. I put a thermometer in the thickest part. For you I would set the temp at 160 and check. If not probing tender reset to 180 and check at that point. I don't add any liquid. You will have drippings when you are done. These can be made into a sauce. Brisket packer will take abut 4 hours to reheat.
I forgot to ask, are these the same day?
Team: Pyle's BBQ; Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle w/rotisserie ring; Big A$$ Rotisserie; Weber OTS; New Braunfels offset smoker; Weber Smokey Mountain; Chargriller Akorn.
Saddles BBQ Bistro