My version of all the above is:
I put on rack in pan with liquid underneath.
Reheat at 200-300 till meat temp is up to 170+.
I have great luck using Micro Zapper for re-heating small quanties of Que by keeping the power level down. Be gentle.
Kinda like "low and slow" Nuking
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a Fast Eddy PG500, and Sherman.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.