Originally Posted by The Pigman
I freeze whole to contanian as much juciness inside and reheat and slice later. Everyone swears it just came off smoker
I put mine in the fridge to "set", then vacuum seal. I agree, do not slice until you are ready to serve. Not only to make it look like "fresh" cooked, and more appealing, but also keep it from "drying" out too quickly. I find that after I slice brisket, it seems to get "dry" rather quickly. Keep it whole, slice as needed, and if it has to sit for a while, slice a thin slice off, toss to your tray and slice the customer the next one. Just my opinion.