re: Freezing Pulled Pork and Smoked Chicken?

Yeah, that is how I reheat too. Vacuum seal not long after pulling and freeze. I try to arrange the meat so that it is uniform in the bag and no more than 1.5"-2" thick. To reheat, I fill one of those disposable aluminum plans 1/3 to 1/2 of water, throw the vacuum bag in there, cover with foil and bake at 195 for 2-3 hours. Can't tell it from just pulled.