I vacu-suck BBQ all the time. It seems to last "forever" and still taste fresh when re-heated.
The "Boiling Bag" procedure works great. Your are not boiling the meat, just adding heat.
Micro-Zapping in the bag works great---IF you keep the power low, poke a couple of vent holes in the top of the bag, and take your time.
The single best thing I have found for re-heating is to take it slow and easy and protect the moisture.
"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.