I vacuum seal, freeze and reheat BBQ all the time. Leftovers from competitions get vacuum sealed and frozen. I pull my pork & chicken, slice brisket and ribs before I vacuum seal them and reheat by simply placing the bags in hot water until they are hot enough where I can't handle them (usually about 10-15 minutes).
18.5", 22.5" OTS
Large BGE (chambersuac's)
The Fiery Furnace (chambersuac's)
Big JT's Smokin' BBQ Competition Team