Pre-Cook (a week ahead?)

I'm providing brisket sandwiches for a church fundraiser in a few weeks and I don't have the capacity for doing 7 full packer briskets the day before. (I can't take the day off of work on a Friday to have meat ready on a Saturday.)

Would it be safe (and still tasty) if I smoked them the week before, sliced up and vacu-seal then re-heat it with the au jus prior to serving? Or would it be better to re-heat the thing as a whole in a warmer/slow cooker?

Ideally, I would love to take the briskets out of my ice chests still hot and slice it up there, but logistically it's not possible this time.

interesting idea about keeping it sealed and boiling... I wonder how long it'll take to get to re-heated in gently boiling water. (Just trying to work out some of the logistics )

HBMTN said:

What cooking capacity do you have? If you can cook 4 packers then you can get some help and cook an all nighter.

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I can do 2 on my traeger and 2 on my WSM. It looks like I may need to do between 5-8 briskets depending on the size. (The guy I have to use for this event only gets them in the 8-12 lb range. I don't know why, but that's what he can get. I have to use him for church reasons. I'd get them where I normally go, but not for this event. But that's not a concern for me really, this is all about the prep)
So anyhow, I'm hoping to do (up to) 8 on the weekend before the event and all I would need to do would be re-heat them that day.