On Tue, 21 Dec 2004 19:45:19 GMT, "bk" wrote:

Will be serving a Turkey and a brisket on Saturaday afternoon. The wife
always insists on pulling the bird when the folks arrive. So tha means
cooking the brisket first. If I elect to do it a few days a head, do I slice
it up and store in bags or keep it whole in the fridge. I'd certainly wrap
it tight in lots of plastic in the fridge. Reheating seems to be real issue.

I would wrap it in plastic as you describe, the a few hours before you
want to serve it, remove the plastic and wrap it in foil, then heat it
in a roaster oven on low.