I've done several gallon size bags of brisket and pulled chuck roll this way outta the freezer, but nowhere near the quantity you guys are doing. I didn't worry too much about freezer burn since they were only in there a few days. I did freeze them with as much juice as possible and added apple juice to increase the yeild of the drippings. I did the old freezer bag into hot water to soften the block of meat so I could break it apart. From there they went into the Sunbeam roaster oven that I had already brought up to temp with some more apple juice and water, for steam purposes mostly. It did the trick.
If they will have electricity out there, those little roaster oven are great and will do a great job heating up and maintaining the temp till serving.
Let us know how that tester brisket does. Good Luck.
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