Yep, I'm still up. Still one monster brisket and one stubborn butt in the cooker. Ah well, they're done when they're done, eh?
Yes, I very often do the boilin' bag thing. Am doing it tonight, actually, as well.
For a single butt, I'll let it rest, pull the bone, and go ahead and pull the meat. It goes into a vac bag along with a cup of my "butt moisturizer", and I seal it, stopping the vac and starting the seal when the liquid starts up toward the sealer. Smash it out a bit to flatten the bag as much as possible, and submerge the entire bag in ice water until well chilled, changing water if necessary. Can do this with a whole unpulled butt as well, but take the bone out as it tends to poke a hole in the bag.
To reheat, get a pot of water up to a gentle simmer. Set your bag down into the simmering water, and it'll be nice and hot in 20 or 30 minutes or so. If you've left the butt whole, it won't take longer than 45 minutes. Don't let your water get to a rolling boil, because, as Caveman said, sometimes the seal on the bag will let go. I've only had that happen twice over the years that I've been doing this, but both times I had let the water get to a rolling boil instead of keeping a soft simmer.
I do this with briskets as well. And ribs. And whatever else strikes my fancy.
