Cook fully then pull into vac-bags in 2 lb portions. Since your timetable is 24-48 hours - no need to freeze.
Do not seal with hot meat - sandwich open bags standing up between bags of ice in cooler until thoroughly chilled. Add a little juice in bag then seal.
Once all bags are properly chilled then sealed - all you need afterwards is a large pot of boiling water to reheat bags.
Give bags about 30 minutes in boiling water to return to serving temp. Final check for proper serving temp with a reliable thermo probe.
Custom Klose Backyard Chef... of Snot, and a 22.5 WSM
Lang 84 Deluxe kitchen, Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD