I have a graduation in two weeks and I need to transport the food. I'm looking a two boston butt's and a brisket. Has anyone had experience cooking then freezing or vacuum sealing for a short term. I'm concerned about drying out. The Pork should have enough fat it it not overly concerned there but the brisket if I go that direction would be a tougher meat reheat? Once at the location I'm anticipating I'd warm them up in the oven or roasting pan? Any experience here welcome