rootsman,
try this idea. it works well for me when i over produce.
when you have the time smoke a brisket. 14 pounder packer will take about12 hours at 225f. go for an internal of at least 180f but not over 190f. now wrap the thing in film and then heavy duty foil and freeze it. to reheat just defrost 24 hours and put it in your smoker to reheat. do not unwrap. in my case i do that at 225f for 3 hours and then hold around 165f but as long as you leave it wrapped it isn’t critical.
i always have one in the freezer done this way just in case we get a last minute custom order.
jack