For a while when cooking a brisket I've done this.
I smoke for 6-7 hours then foil, I use a big food service pan.
As soon as the brisket is done ( I use the wood skewer probe test), the part I'm eating that day is seep rated & foiled to rest.
The remainder is stuck in the freezer to rapidly chill, it is then either frozen in chunks or sliced & frozen.
Here's the kicker, the very cold brisket slices perfectly., allowing much thinner slicing with no crumbling, for a much better presentation when serving.
Important.... Save the AuJus,, us boys call it Drippins
When reheating pour some of the juices on.
