Yes; the freezability is what it makes it perfect make-ahead party food for a big casual dinner!
I make a 14-pound brisket (or close to it), and the recipe produces a fair amount of watery gravy. I slice the brisket as the gravy, poured off, sits separately. I defat the gravy (use a fat separator) and then either pour it over the sliced brisket in a flat, shallow pan (you do NOT want to freeze it totally dry, or it'll be Sahara brisket), or, time permitting, refrigerate the sliced meat & gravy separately for long enough for any remaining fat to rise to the top & solidify. Remove the fat; pour drippings over sliced meat; freeze.
Defrost overnight in fridge. For a huge pan, this will not be enough time, but that's OK. Reheat in the oven, turning the heat down if you need more time such as if the center was still a little icy. Use an instant-read thermometer to check the center for heat; it's fully cooked, of course, but you want to make sure the prefrozen center is hot enough for your buffet.
For smaller portions, such as for your trip, do the same thing but of course portion it into smaller flat containers. Flat is important so that each slice of brisket is sitting in some defatted gravy. Enjoy!
If you're afraid of butter, use cream. ~~ Julia Child
As you cook, you enjoy omniscience about food that no amount of label reading can match. Having retaken control of the meal from the food scientists, you know exactly what is in it. (Unless you start w/cream of mushroom soup, in which case all bets are off.) To reclaim control over one's food, to take it back from industry & science, is no small thing; indeed, in our time, cooking from scratch qualifies as subversive. ~~ Michael Pollan