I had a BBQ sandwich today at a little shop run by a verteran pit master and could not help but start talking BBQ. My question had to do with "burnt ends." He said he didn't do them much, but that he re-smoked meat, especially briskets, "all the time." Smoke 'em, freeze 'em, thaw 'em, smoke 'em again.

"Dang," I said.

You all ever heard of that?
He said it not only was ok to do, but it often made the brisket even better.

Kind of nice to know as an emergency measure.
i2BBQ

If your cooking for a large group or in a commercial operation, cook the meat to say 80-90%, cool and store or freeze. On the reheat in the cooker you finish the meat as it is made ready to serve. Keeps it from being overcooked. I've done it often with ribs.
Jim