Leftover smoked pork shoulder losing its smokiness…

[bgaviator]

The last pork shoulder I made using a mix of Hickory and cherry wood, I vacuum sealed right away after the shredded meat cooled. I decided to make up some apple juice ice cubes and vacuum sealed one ice cube with each 1lb package of pork. I figured this would help add some moisture to the meat as it reheated in the sous vide.
I also shook in additional rub to boost the flavor.
I’ve noticed that upon eating the leftovers that I reheat in the sous vide, that the pork doesn’t seem to have much smokiness compared to when it was fresh. Is this pretty common, or do you think my apple juice ice cubes, despite only using one per package, is diluting the smoke flavor too much?
I use a Kamado Joe to cook on btw. I know they tend to not produce as deep of a smoke flavor as say an offset stick burner would.

 

[chilerelleno]

Common in my experience.

 

[Hijack73]

^^^
No pulled pork (or brisket or chuck) the second day is as good as it is fresh out of the smoker. It's still great, but it loses a lot of that profile.

If you finish it in a pan, you can catch pork juice/fat to add to the vac bags.