Brisket on the Camp Chef Pellet grill using the Kozmos Cow Cover rub.

Best reheating method I have found for leftover strips of brisket is boil water over a strainer with a lid and steam it for a couple minutes until warm. Keeps the moisture & texture as close as possible to when it was originally pulled off the smoker. Just add bbq sauce and the flavor is still there. Cheers!

Jonathon
I smoked it @ 195 for 9 hrs unwrapped, then wrapped it in butcher paper and turned up the smoker to 245 until internal reached 205, which took around another 8 hrs. Then it rested in the oven with the oven off for an hour and a half.