reheating a whole wrapped brisket

[auburnwildlife]

Do to logistical issues, I am having to cook my brisket a day ahead of serving day. It is wrapped and slowly working its way to 205 degrees as I type. After I pull it off the smoker and let it rest it will be put in the fridge, still wrapped, and then taken to another location for eating the next day. Question: I can reheat in a ceramic smoker or oven. What temperature should I reheat it to since it's already been cooked to the proper temperature? Also, I plan on leaving it wrapped up until it is re-heated. Would this be a good choice. Thank-you for any suggestions.

[Ernest]

I reheated my last one to 155, wrapped tightly in double foil while I smoked some ribs at 215 degrees. Oven will work unless your smoker was already fired up.

[Spinaker]

I also keep mine wrapped, then heat in the oven. Works very well.

[Jerod Broussard]

I like 250 to 165 internal in 3-4 hours. DEFINITELY wrapped.