I finished it to 202. It's in a cooler now still wrapped. I was just wondering if it was even necessary to put it in a cooler or if I should just rest it on a countertop since it won't be eaten until tomorrow.
So after it rested for hours, I sliced it and put it in the fridge in a pan covered. When ready to reheat I set the Traeger to 325°, put some slices on a cookie sheet with parchment paper. Then I spritzed them with beef broth mixed with very little apple cider vinegar, covered with foil and reheated until internal was 165° (tested with an instant read). It only took a couple minutes and I would say it looked and tasted pretty much just like it did after I sliced it. They were very tender and moist and the longer pieces even bent when place over my finger. Yes I tried that because I was curious myself. Wasn't the ideal situation, I know, however I had to do it this way due to the way some other things were happening. I'll say it turned out very good. Even did the chocolate chip cookies on the Traeger. I have photos of the brisket before slicing but not after. When I get home this afternoon I'll post all of them up.
I do have an old FoodSaver that I never use. I might try a couple slices that way tonight and see how they turn out.
There are more experienced people here than me that can also answer, however, I did small brisket piece last week just to see since it was my first time. I just put rub on it and let it sit for 30 minutes while the Traeger heated to 225°. I smoked it to 160° internal then wrapped it in pink butcher paper and turned the Traeger up to 250°, put the wrapped brisket on until it hit just over 200°. Took it off and let rest for hours. Pretty much the same way I did the full brisket this past Saturday. I also have a smoke tube that I used on both to get a little extra smoke flavor.
