I'll be doing 30 butts this weekend for my buddies son and his sons best friends graduation parties. We are cooking ahead of time to protect against the constant rain we've been getting. Plan is to freeze since it will be stored 8 days. Ordinarily I vacuum seal my pulled pork for freezing. With the volume we are doing I'm pondering wrapping the uncovered full foil pans of pulled pork tightly in plastic food film and then putting on the metal lids and freezing like that. What do you all think?