part of catering BBQ we have found is mastering Freezer seal, freeze, heat and serve..What is the trick to doing this with Brisket? Anyone have any thoughts about this? is it essentially the same as a butt?
Now I agree with Bob (Eman) here on the food saver system. If you are going to smoke meat and be serious about it you need a vaccum food storage system. I have a fodd saver and I have already worn one unit out. So I use mine alot. Now as far as re-heating I like to use a steamer / pasta pot and re-heat that way. To me it doesn't let the meat dry out and it really brings out the smokey flavor too. Just throw some water into it and boil it till the meat in hot tender and juicy too. You can also re-heat in boiling or simmering water as bob tells you also.
I use my vac sealer at least 2-3 times a month. I take advantage of sales and split into portions for Mrs Scar and me. One tip on saving money is to make the bags about 15" long and cut them right where it seals when opening then wash out the bags and turn them inside out to dry and reuse them. I get multiple uses out of my bags this way and save a lot of money