I just posted a thread on this subject this morning:
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Re-Heating Packaged Meats)
Since you don't have the cryo-suck option, I would zip lock it and put it in the fridge if it's within 3 days and in the freezer if longer.
I too would reheat in the oven with a mixture of 25% apple cider vinegar and 75% apple juice. Into that mix I would add some (but not to much) of your rub and pour over the meat and mix well. Use only as much liquid as you need to make/keep it moist... You don't want the meat to need swimming leasons!
Reheat in the oven covered for roughly 30 minutes to an hour depending how thick a layer you have in your pan (1-2 inches 30 minutes, 3 inches 45 minutes, anything more 60 minutes)... Remember you want to bring ALL of the meat above 140* in order to get it into the 'Safe Zone' and you need to keep it above or at 140* to avoid illness.
Good Luck!
