Divemaster
somebody shut me the fark up.
Would definately agree with Donnie about not slicing before reheating. Man, slicing and then reheating sounds like a recipe for some dry dry brisket. I may be wrong so don't hammer me if you have a reason for slicing first. I am like the rest of the brethren here, always willing to learn something new. Just a thought.
Yes I'm going to bring up NASCAR again. In the 4 years I cooked for them I figure that I've cooked up roughly 4 to 5 Tons of brisket. No, I'm not kidding (10-12 races a year, 200 - 250 pounds of raw brisket each race). The process that we came up with is very straight forward.
Once cooked, I normally chill the brisket in the fridge over night, slice it, cryo-suck it (food saver works great), and then freeze it.
To re-heat it I thaw it in the fridge (cause it's safer), and then place the cryo-sucked package in boiling water for 10 - 20 minutes depending on the weight (normally I do 1# packages for myself and my customers, 1/2 a flat for NASCAR). One thing, be sure to put a small towel in the bottom of the boiling water to keep the bag from melting.
This method allowed us, in short notice, to heat only what we needed. I have a customer that each year orders 25# of cooked brisket for his Chistmas party for just this reason.