I was planning on having some people over on the 26th. As I am not going to have time to cook the brisket the day of or the day before I was thinking about smoking it this weekend, freezing it, and reheating next weekend. The plan is to take a packer brisket (coming into the butcher tomorrow and do the following: 1. Trim as much fat off as possible 2. Inject, rub, and add honey 3. Let sit overnight in the chill chest 4. Pull from the chest while prepping the smoker (looks like it is going to be a wet mess this weekend) 5. Re rub 6. Smoke at between 225 and 250 7. Pull at 190 8. Wrap and let rest in a warm oven for 1-1.5 hours 9. Slice flat and cube point for burnt ends 10. Save juices and freeze flat slices 11. Reheat in a week in an 170 degree oven for 2-3 hours in a little bit of apple juice and reserved meat juices. My long winded question is have people tried similar methods and how does the brisket hold up to reheating in this fashion? I know it works REALLY well with pulled pork. Thoughts?