BBQ Started at Home and Then Moved

I have smoked pork butts partially, let them cool, vacuum sealed and froze them. Later on I defrosted and put back on the smoker and finished them. They came out just fine. Don't think I would try this with a brisket though...

Why are you having to do this?

I used to do it all the time with NASCAR... Would cook them 3/4 through (about 195*), slice them, cryo-suck them, and then freeze them. We would then warm the bags up in boiling water for about 15-20 minutes.

Also done pork butt once to 165*, foiled it, and put it in a pre-heated cooler for a 100 mile drive. When we checked it, it was at 202* came out great!