I will say one thing... it seems to happen when people cook like you and I do, which results in a traditionally made, flavorful bark. Obviously expect the bark to be different than fresh when it comes off the smoker, but I notice a complete and significant dropping of the bark flavor profile from freezing and reheating; everything from the level of smoke to the saltiness.
Good thing is.... it goes deeper in the meat esp. since the cell walls break and allow free liquid movement. They will dry out more too on the table after freezing for this reason so save that juice.
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