I think I’d go a little short on initial cook and allow to cool some, foil, fridge, then finish the last few degrees in the reheat stage. Keep it whole put it in a slow oven (275?) and bring it to finished temperature that way, you’ll keep most moisture if it’s whole.
Others may chime in with more experience but, that’s how it makes the most sense to me.
I kind of like the Brisket for lunch on Easter menu!
Drat! Now I want to do a brisket!
Ham is the order made for Easter from my wife and what baby wants, baby gets! I need to keep things happy around the old home place!