Holding/Serving Brisker

I am having around thirty friends over this Sat for a end of summer BBQ party!! I am cooking pulled pork, brisket, ribs, beans, corn bread etc. My question is what is the best way to keep brisket hot. I am going to cook a whole packer slice the flat and cook the point for burned ends. I am planning on using a roster to put the meat in. The pulled pork I was going to ad some apple juice/apple cider mix to the bottom of the roster to keep it moist. The ribs I just read a post on. So its the brisket I am wondering about. I heard that some use Coke.

Thanks,

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