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[reubenray]

Depending on the weather I am thinking about doing my Christmas brisket flat the day before.  If I do it this way how would I heat it up without ruining it?

[hughver]

Sous vide at 140° or zip lock bag in hot water will not dry it out. 

[Bar-B-Lew]

If you don't care about bark, put it in a foil pan in the oven or on smoker at about 200° for an hour or so until it gets to the temp you desire.

[reubenray]

Should I slice it the day of the smoke or when I heat it up?  I like the bark, but I would like it to be tender and moist more.

[Bar-B-Lew]

I slice the day of the cook and throw the slices in a pan.

[bregent]

Should I slice it the day of the smoke or when I heat it up?  I like the bark, but I would like it to be tender and moist more.

Depends on you plan on reheating. I reheat sous vide and it doesn't really matter if sliced or not. If reheating in the oven, I prefer to keep it whole and slice when serving.

[Bentley]

I can guarantee you that if you leave that piece of meat whole, put it in a pan at 200° and cover it with foil, in 1 hour, the center of that meat will be what ever the temperature of you refrig was...

[Timbo1010]

I reheat in my SousVide supreme at 140 works great.