Keeping take out brisket moist

I had a customer today come in & get 1# of brisket. Told me the last time he was in - the brisket dried out before he got home (about 15 minutes away). I double wrapped the brisket in foil & I know it was not dry when it left. Today, I put it in a 9" round with a few sprays of house wash & hit it with a little more of the wash before putting on the lid. Asked him to left me know if that works.

I know it's the nature of Q to dry out the longer it sits - but want to do what I can to slow that process.

So - looking for suggestions - what do you do to keep brisket (or pork or turkey or chicken) moist when ordered for take out?

Can't go the sauce route - just ain't gonna happen. Trying a bit of the house wash (a fairly neutral combo of cider & cider vinegar in a spray bottle) in the package to see if that helps. Might switch over to the pan juice tho. Had a summer college kid who always dunked her bread in that when making a scraps sammie. Said it kept the sandwich hot while driving home. She may have been on to something...