Brisket question -- when to return the meat to the gravy?

Hey Home Cooking friends. I have a question that I would normally ask my mom, but she's asleep!

I made brisket last night (Wednesday) that I will be serving on Saturday. I cooked the meat in the liquid until it was done enough to slice, then put it back and continued cooking it until it was done. It turned out great!

I put the slices into a tupperware and kept the liquid in the pot in the fridge.

Tonight, I was able to skim off a lot of the fat from the liquid, so now it's ready to go. Here's the question:

Should I return the sliced meat to the liquid right now, and keep it in the liquid until I serve in 48 hours? Or should I keep the meat and liquid separate until I'm ready to reheat (a few hours before the meal)?

I am not sure if the meat will dry out as it is now, or if it will get too moist from being in the liquid so long, or if it totally doesn't matter. Thanks in advance! Would love an answer ASAP! :)

Thanks in advance
Dave MP