Cooker to fridge to oven to table?

I'm going to be cooking a brisket and a butt for Easter Sunday brunch... but I'll be doing the actual cooking on the day before. Assuming I pull it all off the cooker in the late afternoon or early Saturday evening, do I slice/pull that night and then go directly in to the fridge then the oven the next morning? Or do I leave as is, reheat and then slice/pull in the morning? Or, is there a reliable and safe way to keep it hot for 12-15 hours w/o drying it out? thanks!!