Reheating whole Brisket w/out drying out
Reheating a brisket will generally dry it out a bit more. It will depend on the quality of the brisket whether this will lead it to become too dry.
Moisture in cooked briskets is actually mostly fat. Some BBQ joints will call their point slices &quot;moist&quot; while others call them &quot;fatty&quot;, which is probably most accurate. What you will probably want to do is to avoid rendering additional fat as much as possible. I would aim for a maximum internal temperature of about 120-125 F (50 C) and go slow about it. If you have any juices left, leave them in. And when it's finished, rest it for a little while (20-30 minutes should be plenty).