Not a dumb question at all!
After the brisket is done cooking and has rested in a cooler, you can wrap it tightly in aluminum foil or butcher paper. Wrapping helps to retain moisture and keep the brisket juicy.
If you need to wait longer before serving, you can place the wrapped brisket in an oven set to a low temperature, around 170-200°F (75-95°C). This will help maintain the warmth without overcooking or drying out the meat. You can also use a warming drawer if you have one.
If you find that the brisket has cooled down too much and you want to reheat it, do so gently to avoid overcooking or drying it out. Place the wrapped brisket in a low-temperature oven (around 250°F or 120°C) until it reaches your desired serving temperature. Use a meat thermometer to check the internal temperature and avoid overcooking.
It's generally best to slice the brisket just before serving. This helps to retain the moisture and prevent it from drying out further. Use a sharp knife to slice against the grain for maximum tenderness.
Hope this helps!!!