did a couple of pastrami over the weekend

I smoked up a couple more pastrami . . soaked them for a day, changed water out a couple of times. I trimmed most of the fat off. Coated with a mustard mix, ¼ cup yellow mustard, ¼ cup of my favorite sweet hot mustard, 3 tbsp of EVOO, all mixed together and applied. Made my rub with CGP, garlic powder and Monetary Steak Seasoning, chilled over night.  Set my MES 30 to 210, smoked with Cherry and Pecan pellets using my AMNPS until IT was at 165 (about 11 hours), place in foil pan along with about ¼ cup of the drippings, covered and cranked MES up to 235 and finished cooking until IT of 195. FTC for about 2 hours and refrigerated overnight. This time I put about a quart of water in pan while cooking.

I sliced one up for sandwiches today, it was awesome!

I could use some advice on the best method of freezing. slice first? paper, ziplock bag or vacuum bag?

Thanks!