Brisket question...

[Kevian]

I'm attending a fairly large cookout tomorrow and decided I would take some smoked brisket with me. I plan on pulling the brisket off of the smoker tomorrow morning and let it sit in a cooler until lunchtime (that's when the cookout occurs).

My question is this; I would like to slice the brisket before I leave but I don't want it to dry out during the 20 minute journey to the cookout. Anyone have any suggestions as to how I can keep the brisket moist during the trip?

[TexasBorn]

I have foiled brisket with warm apple juice at about 170 and had a bunch of liquid in the foil when I pulled it. I pour this off and set in firg (got some in there now) while I rest the brisket. Afterward, I will remove the fat. I then slice the rested brisket, place in a container, and pour the liquid over it. I cover the container and pop it in the frig. When I warm it up, it's very moist.

TB

[Oli]

I always use a bottle of Stubbs bbq sauce with water 50 / 50 when doing catering pans like that.

1 bottle per 2 pans.